Kidney bean meatless balls recipe
 These clever vegetarian meatballs replace meat with kidney beans. Cook them in a smoky, herby tomato sauce and serve with plenty of crusty bread for dunking. 400g tin red kidney beans, drained and rinsed50g/1¾oz fresh white breadcrumbs½ tsp garlic powder½ tsp onion powder½ tsp fine sea salt1 large free-range egg yolkgenerous pinch cayenne pepper1–2 tbsp extra virgin olive oilfreshly ground black pepper 400g tin red kidney beans, drained and rinsed 50g/1¾oz fresh white breadcrumbs ½ tsp garlic powder ½ tsp onion powder ½ tsp fine sea salt 1 large free-range egg yolk generous pinch cayenne pepper 1–2 tbsp extra virgin olive oil freshly ground black pepper 400g tin chopped tomatoes½ tsp hot smoked paprika½ tsp caster sugar2 tbsp extra virgin olive oil2 heaped tbsp basil, plus extra to garnish (or whatever herbs you have) 400g tin chopped tomatoes ½ tsp hot smoked paprika ½ tsp caster sugar 2 tbsp extra virgin olive oil 2 heaped tbsp basil, plus extra to garnish (or whatever herbs you have) crusty bread crusty bread Method Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed.Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil.Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread. Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls. Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed. Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil. Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil. Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread. Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread.