FOOD

Black Bean Bites

How to make these Black Bean bites, vegan and gluten free!

FOOD

Black Bean Bites

How to make these Black Bean bites, vegan and gluten free!

Ingredients

  • Dip:
  • 1 aubergine
  • 75 grams sun dried tomatoes, packed in oil
  • 3 tablespoons olive oil
  • Juice of 1/2 a lemon
  • Salt, to taste
  • For the bites:
  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 1 (400 grams can/carton black beans, drained and rinsed
  • 180 grams cooked brown basmati rice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sweet smoked paprika
  • Scant 1/2 teaspoon salt
  • 30 grams walnuts

Steps

  1. Roast the aubergine:
  2. Preheat the oven to 200 C. Cut the aubergine in half and and place onto a baking tray in the oven. Roast for 30-40 minutes until completely soft.
  3. Make the bites:
  4. Heat the olive oil in a frying pan over a medium heat. Once hot, add the onion and sauté until translucent. Add the cumin and paprika and cook for a minute more. Place the walnuts into a food processor and blend until chopped. Add all the onions, half the beans and half the rice to the blender and blend until you get a chunky paste. Add the salt and the rest of the black beans and rice - pulse until combined. Scoop heaped tablespoons of mixture and roll into balls then place onto a lined baking tray. Brush with a bit of olive oil and place into the oven (along with the aubergine) and bake for 20-25 minutes until they look dry.
  5. Finish the dip:
  6. Blend the sun dried tomatoes with the olive oil briefly to break them down into a rough paste. Once the aubergine is cool enough to handle, scoop the flesh into a food processor with the lemon juice and some salt then blend until smooth.
  7. Serve the bites with the dip.