Yes, you read that correctly. Those are balls made out of beans. And they were delicious.
Now, I know what you’re thinking.
And let me tell you, it just gets worse.
I pressure cooked the kidney beans myself. And the breadcrumbs? I made them myself… from bread I made myself… from whole wheat flour I ground myself.
When we sat down to dinner the other night and were exclaiming over the delicious bean balls, I realized just how much crazy had invaded our kitchen.
Crazy? Yes. But also delicious, and healthy, and fun.
The recipe for these beauties came straight from Veganomicon, one of the new cookbooks we got for Christmas.
Though the bean balls and the sauce (also from the book) were great… our very favorite new recipe from that book is hands-down the Potato Kale Enchiladas with Roasted Chili Sauce.
It takes quite a bit of doing (toasting and chopping pepitas, roasting and peeling anaheim chilis, juicing limes, trimming kale, mashing potatoes, etc.) but man oh man, the taste is out-of-this-world. Our second time making it, we doubled the filling and quadrupled the sauce (freezing half of the sauce for next time). That was a huge time-saver.
Luckily for you, the authors of the cookbook have posted the recipe online here: Potato Kale Enchiladas.
The only changes we made were to the potatoes. We whipped them up with some cooking water and lime juice in our kitchenaide before adding them to the kale, so the filling was more creamy and moist. Just a personal preference!
Because we are still getting used to this whole “photograph your dinner” thing, we only managed to get a photo of raw potatoes and some pepitas toasting before we forgot all about taking photos:
No photos of the finished product, but as it turns out… we are not the only people besides the authors of the cookbook who made these and thought they were blog-worthily delicious, so you’ll find another photo here. 🙂