Feta + Herb
Black Bean Meatballs

Method

If you'd rather not cook beans from dry, you can always swap in 1 can of black beans. The yield is similar. You're looking for a total yield of about 1.5c cooked beans.

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If you're cooking your beans, put the beans and stock in a pot and bring up to a roaring boil. Turn down to a simmer and continue to cook until the beans are fully cooked through and nearly falling apart, approximately an hour. If there is any extra liquid, drain it off. Let cool slightly or run under cold water to speed up the process.

Place all of the ingredients in a food processor and pulse until fully mixed and some of the beans have been ground into a paste. Not all, just some, so that the mixture holds together easier.

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Portion out into small, 1oz balls. Place on a baking tray. When you're ready to serve, sear the black bean balls on all sides in a hot pan with a small amount of oil. Cook for about 2 minutes on each side until golden brown and crispy.

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Use your meatballs on spaghetti, or make a stellar sandwich like I have! I kept the toppings simple with lettuce and tomato. I made some quick pickled radishes to for an extra zing, and whipped up a simple sriracha mayo. You could use any bun, but I used this recipe for my 100% Spelt Burger Buns. Instead of shaping them round like a burger bun, I shaped them longer like a little sub bun. 

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For the quick pickled radishes:
In a small saucepot, combine the vinegar, water, honey and salt. Bring to a boil. Meanwhile, slice the radishes very thin. A mandoline helps for this job, but watch your fingers! Stack the sliced radishes as tightly as you can into a 1c mason jar. Once the brine has come to a boil, pour over the radishes in the jar and top with a lid. Let cool slightly before putting into the fridge. Let cool fully before digging in. They'll have even more flavour if you can wait 24 hours! Add to sandwiches and salads for that extra pop.​