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Bean Balls with Espresso BBQ Sauce

Bean Balls with Espresso BBQ Sauce

60 min
For 4 servings
  • 200 mlpineapple juice
  • 1 tspsalt
  • 100 mlespresso
  • 2 tbspagave syrup
  • 1 tbspharissa
  • 250 mlketchup
  • 440 gkidney beans
  • 1 pconion
  • 2 pcsgarlic cloves
  • 2 tbspolive oil
  • 4 tbspfine oat flakes
  • 2 tbspmedium hot mustard
  • 0,5 tspsalt
  • 0,5 tsppepper
  • 1 kgall-purpose potatoes
  • 3 tbspoil
  • 2 tsppaprika powder
  • 1 pinch ofcayenne pepper
  • 1 tspsalt
  • 1 tsppepper

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Directions

multi-purpose blade
whisk
processor
jug 1.0 l
Reduce the pineapple juice with 1 tsp salt over medium heat for about 10 minutes. Stir in the espresso and agave syrup with the bamix® whisk and continue to simmer for approx. 15 minutes until the liquid has a syrup-like consistency. Then stir in the harissa and tomato ketchup.
Rinse the kidney beans. Finely chop the onion and garlic with the bamix® Processor. Heat 1 tbsp olive oil in a pan and sauté the onion and garlic until light yellow.
Put the contents of the pan into the bamix® 1.0 l jug together with the beans, oat flakes and mustard. Coarsely purée everything with the bamix® multi-purpose blade, so that pieces are still visible. Season to taste with salt and pepper.
Form 8 to 10 balls (approx. 10 cm Ø) from the bean mixture, then heat the remaining oil in a non-stick frying pan and fry them on both sides for 3 to 5 minutes over medium heat.
Preheat the oven to 220 °C. Cut the potatoes with the skin into slices about 0.5 cm thick. Mix the potato slices with oil, paprika powder and cayenne pepper. Season with salt and pepper. Bake the potatoes in the oven for about 15 minutes. Turn and bake for 10 minutes until golden brown.

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