Monday, December 5, 2011

Chipotle-Leguball Sub

Beans are the best gift Mother Nature has given  vegetarians. They are full of protein, fiber and antioxidants! The warmth of this sandwich brings pure happiness at the table. Besides enjoying these leguballs with bread, they are perfect to eat with spaghetti or by themselves! Enjoy!


For the Sauce:

1 (8oz) can Goya Tomato Sauce (Spanish Style)
1 (14oz) can Petite Diced Tomatoes
1 teaspoon minced garlic
1 teaspoon dried Parsley flakes
1/4 teaspoon Cumin powder
1/4 teaspoon Cinnamon powder
Salt, to taste
Baking soda, if necessary

For the Chipotle-Leguball Subs

1 cup black beans, cooked
1 cup garbanzo beans, cooked
1 cup old-fashioned oats
1 chipotle pepper in adobo sauce (Goya), minced
3/4 cup water
1 teaspoon oregano
1 teaspoon minced garlic
1 teaspoon onion powder
1 teaspoon salt
 4 Hoagie Rolls


In a medium saucepan combine all the ingredients except the baking soda. Bring to a boil and simmer for 1 hour. To reduce the acidity of the sauce, you can add 1 pinch of baking soda, stir and taste. Add 1 pinch at a time, too much baking soda will ruin the sauce. 

Preheat the oven to 400 degrees F. Grease a large baking sheet. In a blender or food processor puree the black beans and garbanzo beans. In a medium saucepan, combine the oats and the water. Cook until the water is absorbed. Add the bean puree and the rest of the ingredients. Mix well, remove from the heat and let the mixture rest for a few minutes.

When cool enough to handle, grab rounded tablespoonfuls of dough and form into balls. Place them on the baking sheet and spray them with oil. Bake for 10 minutes, turn and bake for an additional 10 minutes. 
Coat the chipotle-beanballs with the sauce.

Assemble the sandwiches and enjoy!! 

As a side dish, I made the Baked Green Bean Fries from The Realistic Nutritionist. They are unbelievable!


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