Very rich, spicy, thick sauce based on mashed Lima beans for tender and juicy meatballs. Popular Mexican food in new supply. Suggest to cook in the oven without the extra oil and frying!
|Cooking time 60 minutes||Number of servings 5|
In minced meat (I used chicken) add the finely worn carrots, chopped onion, semolina, sour cream, paprika. If the stuffing is dry is to pour a little water. Season with salt to taste and knead well.
Refractory form of grease with vegetable oil. To form meatballs and put them in a form not too tight. Send in heated to 180 degrees oven while cooking sauce.
For the sauce you need to prepare bean puree. I cook beans with a regular pressure cooker without pre-soaking. For this Cup of beans (Kidney, HM "Mistral") to fall asleep in a saucepan, pour three cups of boiling water, add tablespoon of vegetable oil, to avoid excess foam and clogging the valve of the pressure cooker. Do not add salt! Cook for about an hour.
The finished beans to blend it with a blender together with the rest with the cooking liquid. Makes approximately 600 g ready-made bean puree. For the sauce you will need a quarter. From unused puree can be stored in the freezer.
Chop the onion and lightly fry in a small amount of vegetable oil. Add diced celery and pepper and fry together for another 5-7 minutes.
To vegetables in pan add canned (or fresh, skinless and chopped) tomatoes, bean puree, crushed garlic, dried Basil and chili-pepper (pepper is even better to use fresh - just be careful with the spiciness!). Dilute the sauce with broth or water (pour about 100 ml) to desired thickness.
Sauce bring to the boil and pour it over meatballs. Cook in oven for another 30 minutes until it thickens.
The meal is quite hearty and self-sufficient, but if desired can be served with a side dish. Decorate with greens and fresh vegetables.