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Bean Balls - Orgran Health and Nutrition

  • Total Time: 40m
  • Serves: 24



Bean Balls:

  • 1 tin kidney beans, drained
  • 1 tin cannellini beans, drained
  • 1 small red onion, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup ORGRAN All Purpose Plain Flour
  • 3/4 cup ORGRAN Premium Crispi™ Breadcrumbs
  • 1/4 cup vegetable oil


  • 1 tin tomatoes, crushed
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder


  • Put the kidney beans, cannellini beans, red onion, garlic, salt and white pepper in a food processor and blend until smooth.
  • Add the flour and breadcrumbs and process until combined.
  • Scoop out a heaped tablespoon of mixture and roll into a ball, placing on a sheet of baking paper. Repeat until all of the mixture has been used.
  • Add the vegetable oil to a fry pan and heat on medium high.
  • Carefully place 6 bean balls in the pan, allowing to cook for a couple of minutes before turning.
  • Continue to cook and turn until the outside of each bean ball is brown. Allow to drain on paper towel.
  • Repeat with the remaining bean balls until all are cooked.
  • Remove the excess oil from the fry pan before adding the crushed tomatoes, garlic powder and brown sugar.
  • Cook on medium heat, stirring occasionally for 15 minutes.
  • Add the bean balls to the sauce and allow to heat through before serving.