Beanballs

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Put beans, rinsed and well drained, through a food mill with a similar amount of cooked short grained brown rice. Season the resulting “dough” to taste with garlic and onion powder, red pepper flakes, etc. Use whatever you like in your bean dip. Let set in the fridge for an hour or so to firm up.

Form the dough into bite-sized balls, about a heaping teaspoon each. Roll them in crushed rice crispy cereal to keep them from sticking together. Layer up to two deep in a covered container and refrigerate until needed. Eat cold, with or without unsweetened applesauce or pureed veggies, etc. as dips.

You can also flatten them into little “nuggets” and saute until crispy and golden in a little oil. These are also good either hot or cold, plain or dipped.

Notes

Substitutions