Meatballs in a bean and tomato sauce

These meatballs have an interesting addition to the common Spanish-style tomato sauce and that is the addition of red kidney beans.  The flavour is typical of the Mediterranean but a bit more global.

Note that the times shown are for when dried red kidney beans are used.  The overall time can be drastically reduced by using tinned beans.

Preparation Time: 20 Mins

Cooking Time: 1½ Hrs

Total Time: ½ Day

Ingredients

For 6 servings…

For the meatballs

1 slice             Bread  - brown        

1                    Egg          

680 gms          Mince  - beef          

½                   Onion       

10 grinds         Pepper  - black        

1 tsp               Salt          

1 tsp               Soy sauce  

For the sauce

1                    Bay leaf     

80 gms            Beans  - red kidney   

3 tsp               Chilli flakes

2 cloves           Garlic  - chopped     

1½ tbs            Olive oil    

1                    Onion  - thinly sliced 

2 tsp               Paprika     

1                    Pepper  - green - thinly sliced   

10 grinds         Pepper  - black        

1                    Pepper  - red - thinly sliced     

1 tsp               Salt          

1½ tbs            Tomato purée         

2 tins              Tomatoes  - with their juice     

140 ml             Wine  - red 

Method

To prepare the beans…

Soak the beans over-night in cold water.  Put into fresh water bring to the boil and cook for 10 minutes.  Change the water again and cook for 45 minutes.

Alternatively use a tin of beans which should be drained of its liquid.

To make the meatballs…

Liquidize or process the onion, egg bread and seasonings until they form a purée.  Turn this into a bowl and mix in the beef until the mixture is evenly blended.  Leave for half an hour and form into balls about 3 cm in diameter.

To create the sauce…

In an oven-to-table casserole or heavy frying pan, heat the oil and quickly brown the meatballs on all sides.  Take them out and drain on kitchen paper.  In the same fat, sauté the onion slowly until a rich golden brown.

Add the peppers, the tomatoes (chopped if whole), the wine, tomato purée and the seasonings. Bring to the boil, cover and simmer for 45 minutes on top of the stove stirring occasionally.

To finish the dish…

Add the meatballs and the beans to the sauce, re-cover and cook in an oven at 160°C for 40 minutes.

The dish is even better if prepared one day and reheated.

  Wine recommendations

  Conventional

      Côtes du Rhône

  Interesting

      Cahors

      Corbières

      Côtes du Luberon