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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

Black pepper


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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