Italian Sliders

There’s not much to do in quarantine.  I’ve taken to cooking to keep me sane.  So far so good.  I’ll let you know how it goes. 


Kidney Bean Balls

  • 1 32 oz. can kidney beans, drained
  • ¼ medium onion, roughly chopped
  • 1 Tbsp. garlic, minced
  • ¾ cup rolled oats (more if needed to reach desired consistency)
  • Italian dried spices (optional)
  • Salt and pepper to taste

Slider Buns

  • 2 cups water, warm
  • 1 tsp. sugar (I use maple syrup)
  • 1 packet active dry yeast
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • ½ tsp. salt


Kidney Bean Balls

  1. Preheat oven to 400°F
  2. In a food processor, use the S-blade to mince onion and garlic
  3. Add kidney beans, oats, and spices
  4. Pulse until well-blended
  5. If the mixture is not sticky enough to form balls, add oats to reach desired consistency
  6. Form mixture into balls and place on parchment paper-lined baking sheet
  7. Bake for 15-20 minutes

Slider Buns

  1. Dissolve sugar in water
  2. Add yeast to water and set aside to bloom
  3. Combine flours and salt in a large bowl and mix
  4. Once yeast has formed a spongy layer at the top of the water, add liquid to flours
  5. Mix until well-combined
  6. Let dough sit in bowl with damp towel on top to rise for 1-3 hours
  7. After the dough has risen, pour onto flour-dusted surface
  8. Knead dough for 5-10 minutes
  9. Divide dough into 8 equal pieces (or however many pieces you want)
  10. Roll out each piece into a flat disc approximately ½ inch thick
  11. Place bread on parchment-lined baking sheet
  12. Bake in oven preheated oven for 15-20 minutes
  13. Serve sliders with marinara sauce and/or a cheese of your choice
  14. Enjoy!

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