Red Beans with Meatballs
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 355 kcal | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 24.1 g | (21 %) | ||
| Carbohydrates | 16 g | (11 %) |
Ingredients
- For the beans
- 500 grams Bell pepper
- Celery
- 1 onion
- 1 red chili pepper
- 2 Tbsps olive oil
- 200 grams red Beans
- 200 milliliters Coconut milk
- 100 milliliters Vegetable broth
- cilantro
- For the meatballs
- White roll
- 1 shallot
- 250 grams mixed ground meat
- 1 egg (size S)
- 2 tsps hot Mustard
- salt and peppers
- 1 Tbsp vegetable oil
Preparation steps
For the beans, rinse the bell peppers, cut in half, remove seeds and ribs, and cut into strips. Trim the celery, rinse and finely chop. Peel the onion and dice. Trim the chile pepper, rinse and finely chop.
Heat olive il in a pot and saute the onion and chile pepper. Add the bll peppers and celery, and braise for about 5 minutes. Add the red beans, coconut milk and vegetable broth, cover the pot and cook for about 10 minutes. Season with salt and pepper. Rinse the cilantro, shake dry, chop and mix into the beans.
For the meatballs, cut the white roll into large cubes and soak with water. Peel the shallot and chop finely. Mix the ground meat with egg, mustard, shallot and squeezed white roll, and knead until smooth. Make small meatballs with moistened hands from the ground meat mixture.
Heat oil in a nonstick skillet and fry the meatballs from each side for 3-4 minutes. Drain the fried meatballs on kitchen paper.\
Serve the meatballs with beans.
