April 30, 2018
2 cans of pinto beans
¼ cup of minced parsley
1 clove garlic, minced
½ cup breadcrumbs
1 tbsp. extra virgin olive oil
1 shredded carrot
2 tbsp. of seasoning of your choice (I use basil & garlic)
3 cups of pasta sauce
Heat oven to 375F.
Mix carrot, parsley, garlic, seasoning, oil, beans and breadcrumbs.
Mash with a potato masher or blender until mix is sticky.
Add black pepper.
Roll mix into 1-inch balls and set them on a cookie sheet.
Back for 20 minutes, turning balls over after 10 minutes.
While beans are cooking, heat up pasta sauce.
Mix sauce and bean balls over pasta when finished.
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