Bean balls in cheese & tomato sauce

Yield: 6 servings

Measure Ingredient
3 cups Soy, kidney, or garbanzo beans; cooked
1 medium Potato; peeled and cooked
¾ cup Green onion or chives; finely chopped
1 small Onion; finely chopped
1 Celery stalk; finely chopped
1 tablespoon Each fresh thyme, rosemary
And marjoram -OR-
1 teaspoon Dried thyme, rosemary and
2 larges Cloves garlic; minced
2 tablespoons Parsley; chopped
;Salt and pepper to taste
½ cup Bread crumbs or whole-wheat flour
6 larges Tomatoes; chopped
1 large Onion; chopped
½ cup Basil; chopped
1 large Potato; peeled & cooked
8 ounces Cream cheese; softened
Salt and pepper to taste



Mash together potato and beans. Add onion, celery, and herbs. Mix well. Form mixture into 24 small balls and roll them in crumbs/flour.

Place on a lightly oiled baking sheet and bake at 350 degrees F for 30 minutes. Serve on a bed of rice covered with cheese and tomato sauce.

For cheese and tomato sauce, simmer onion, tomato and basil in a pot with just enough water to cover and simmer for 10 minutes. Puree in blender with cooked potato until smooth. Return to pot and simmer 20 minutes or until thick. Just before serving, puree cream cheese in blender with enough water (~3 cups) to make a thick, pourable consistancy. Stir into tomato mixture and pour over bean balls.

From _Eating In: From Field to Kitchen in Biosphere 2_ by Sally Silverstone. The Biosphere Press.

Similar recipes