Spicy Pinto Bean Vegan Meatballs and Mexican Tomato Dipping Sauce
Why balls? I thought they'd look nice.
1 can pinto beans, lightly rinsed
1 piece of white bread torn into chunks
1/4 cup rolled oats, plus 1-2 tbls set aside
1/4 cup finely minced red onion, plus l tbl more set aside
1/4 cup finely minced celery, plus 1 tbl more set aside
3 cloves finely minced garlic
1/2 inch chunk ginger
2 tbls beer
1 tbl pickle brine
1 tbl canola oil
squirt or two of sriracha
1 tsp paprika
1 tsp thyme
1/2 tsp cayenne powder
1 tsp sesame seeds
1 tsp coriander
1 tsp cumin
2 tsps black pepper
1 tsp salt
Buzz up all ingredients, except those marked as set aside, in a food processor or blender. Remove to a work bowl. Consistency should be fairly thick. Only a little looseness. Although it will thicken a little more after chilling in the fridge. Let chill in the fridge for at least an hour.
Remove mixture from fridge. Stir in set aside ingredients. Consistency should now be pretty thick. Very little looseness left.
Grease a sheet tray generously.
Shape into 2 inch balls and place on sheet tray. Place sheet tray into the freezer.
Preheat oven to 350 F.
When oven is ready remove tray from freezer and cook for 15 minutes.
They're going to have spread a little bit. This is okay. Leave oven on and remove tray. They will not be that hot. They will have firmed up a lot, but not entirely. Carefully reshape each ball into a round again and place back on sheet tray with the top now facing down.
Return to oven and cook 15 more minutes.
Switch oven to low broil and cook 5 more minutes.
Serve with a spicy tomato based sauce or salsa for dipping.
3 ripe tomatoes
5 chiles de arbol, seeds discarded from all, but one
1 tsp olive oil
salt and pepper
Roast the tomatoes in a 400 F oven for 10 minutes.
Add tomatoes, chiles, oil, salt and pepper to blender and puree.