This week’s vegetarian recipe is:
Spicy Black Bean Balls with Wild Rice and Spicy Tomato Sauce
- 1 (24 oz.) can of black beans
- 2 carrots (grated)
- 1/2 an onion, diced
- 3 cloves garlic finely chopped
- 1/2 jalapeno finely chopped *be extremely careful to wash hands after handling
- 2 tbsp. Mangia Cajun Dry Rub
- 3 tbsp. flour
- oil for frying (vegetable, canola, etc.)
- 1 (12 oz.) can diced tomatoes
- 1/4 onion, diced
- 1 clove garlic
- 1/2 jalapeno, finely chopped *be extremely careful to wash hands after handling
- olive oil
- 2 cups vegetable stock, or vegetable bullion
- Follow package instructions to prepare wild rice.
- Heat olive oil in a pan and add onions, add a pinch of salt and cook until translucent. Add garlic for another minute. Add tomatoes, jalapeno, and vegetable stock. reduce heat and let simmer, stirring often. When liquid has reduced by about half (or reached a desirable consistency) take off heat and set aside. *seeds can either be left in the jalapeno for more spicy or removed for less
- Meanwhile, in a large bowl mash black beans thoroughly leaving no large pieces. Add in onion, garlic, jalapeno, carrot, mangia spice, flour, and a pinch each of salt and pepper. Mix thoroughly. *Note: beans, onion, garlic, jalapeno, and carrot can also be mixed in a food processor or blender before adding dry ingredients
- Shape bean mixture into small balls, about a tbsp. each.
- In a large pan heat canola oil. You can test it with a small piece of the bean ball batter. When the oil is hot enough to begin frying immediately on contact ad balls one at a time, waiting a few seconds between adding balls. Fry them for about two minutes and then flip them with tongs to fry the other side. Remove balls to drain on a paper towel for a moment.
- Serve balls on top of hot wild rice and top with spicy tomato sauce.