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.
Ingredients
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
Method
Kidney Bean Balls
- Preheat oven to 400°F
- In a food processor, use the S-blade to mince onion and garlic
- Add kidney beans, oats, and spices
- Pulse until well-blended
- If the mixture is not sticky enough to form balls, add oats to reach desired consistency
- Form mixture into balls and place on parchment paper-lined baking sheet
- Bake for 15-20 minutes
Slider Buns
- Dissolve sugar in water
- Add yeast to water and set aside to bloom
- Combine flours and salt in a large bowl and mix
- Once yeast has formed a spongy layer at the top of the water, add liquid to flours
- Mix until well-combined
- Let dough sit in bowl with damp towel on top to rise for 1-3 hours
- After the dough has risen, pour onto flour-dusted surface
- Knead dough for 5-10 minutes
- Divide dough into 8 equal pieces (or however many pieces you want)
- Roll out each piece into a flat disc approximately ½ inch thick
- Place bread on parchment-lined baking sheet
- Bake in oven preheated oven for 15-20 minutes
- Serve sliders with marinara sauce and/or a cheese of your choice
- Enjoy!
Bread & Grapes 