How To Cook Spicy Meatballs With Black Beans And Tomato Sauce - Recipe

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Spicy Meatballs With Black Beans And Tomato Sauce - Recipe

Learn how to cook "Spicy meatballs with black beans and tomato sauce". Delicious recipe.

We present you another recipe to quickly prepare for your family during the work week. Spicy meatballs with tomato sauce, beans and crispy chorizo. Garnish with a spoonful of sour cream and a little rice for even better taste.

Required products :

For the meatballs:

  • 1 dried bell pepper, or other dried hot pepper
  • 1/2 teaspoon hot water
  • 1 teaspoon bread crumbs or breadcrumbs
  • 1/3 tea cup of fresh milk
  • 500 grams of minced beef
  • 1 egg
  • 2 cloves garlic - crushed
  • 1/2 cup coriander leaves
  • 2 teaspoons coriander seeds
  • salt and pepper to taste

For vegetables:

  • 1/4 tea cup olive oil
  • 1 onion
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon malt vinegar
  • 1/2 teaspoon beef broth
  • 2 cans chopped tomatoes (800 grams)
  • 2 cans of black beans (800 grams)
  • 1 tablespoon smoked paprika
  • 2 pieces of chorizo ​​sausage
  • boiled rice for serving
  • sour cream for serving

Method of preparation :

Preheat oven to 200 degrees.

Soak the pepper in hot water and leave for 10-15 minutes until soft, then squeeze and chop finely (save water). Set aside.

In a bowl, mix the bread crumbs with the milk, mix well and wait 5 minutes for the liquid to be absorbed. Add minced beef, egg, crushed garlic cloves, coriander leaves and seeds, season with salt and pepper. Knead the minced meat and form small meatballs.

Fry the meatballs in 1 tablespoon of olive oil for 5-7 minutes. Transfer them to a plate and put another 1 tablespoon of olive oil in the pan. Add the finely chopped onion and crushed garlic cloves, fry them until the onion is golden. Add the tomato paste, sugar and malt vinegar. After a minute, pour in the broth, canned tomatoes, beans, finely chopped peppers and the liquid you have saved. Season with salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15-20 minutes until the tomato sauce thickens.

Cut the chorizo ​​into thin circles and fry it in the rest of your olive oil until crispy.

Serve the dish with rice, a little sour cream and crispy chorizo.

 

More on the topic:
  • Chickpea meatballs with garlic and parsley
  • Chickpeas and bulgur meatballs
  • Bean and chickpea meatballs
  • Bean and potato meatballs

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