Borlotti balls with tomato sauce and bean paste
The borlotti bean is mild and creamy in texture. It therefore fits well in stir-fries or steaks. If the balls in this recipe don’t stick together, try adding a little more dough.
Ingredients (4 people)
Borlotti balls
¾ cup oatmeal
½ cup breadcrumbs
2 dl cream
1 tablespoon red wine vinegar
1 carrot
½ yellow onion
2 cloves of garlic
2 cans borlotti beans (400 g each)
2 tbsp tomato puree
1 cup cashew nuts
½ cup sunflower seeds
1 pot of basil
salt
black pepper
Tomato sauce
½ yellow onion
2 cloves of garlic
1 can of crushed tomatoes (each 400 g)
2 tbsp tomato puree
1 tablespoon olive oil
2 teaspoons balsamic vinegar
salt
black pepper
Do this
Let oatmeal and breadcrumbs swell in cream and red wine vinegar. Coarsely grate the carrot. Finely chop onion and garlic. Blend beans, carrot, onion, garlic, tomato puree, cashew nuts and sunflower seeds into a smooth batter. Chop basil and stir into the batter. Season with salt and pepper. Chop onion and garlic for the tomato sauce. Mix the crushed tomatoes, tomato puree, onion, garlic, olive oil and balsamic vinegar in a bowl. Season with salt and pepper.
TIP! Serve with bean paste. In the picture you see a soybean paste.
