Surviving the Christmas holidays and returning from 5 days around to celebrate, I come back here with a new recipe: meatloaf of cannellini beans.
As I anticipated in these holidays I have not been much at home, we improvised with friends a New Year’s Eve in Montevarchi, a remote village in Tuscany, and with the excuse we took the opportunity to do a little on the road between Umbria and Tuscany. Back home my fridge was empty and the only thing available were potatoes and canned beans 🙂
For some time I have been getting closer and closer to a purely plant-based cuisine. This gives me the opportunity to experiment more with legumes and various vegetables.
The meatloaf of cannellini beans is a very tasty second course and lends itself to a variety of customizations. Choose the type of beans, the spices to use, which sauces to match and also what shape you want to get.
For the realization I used cannellini beans already boiled and I served everything with the mustard that I already had in the fridge.
This recipe is obviously perfect for vegans and vegetarians, and is a nice idea for an aperitif, a buffet, as a second or appetizer.
With the same dough you can make burgers or cannellini balls. Now you just have to cook and try! 🙂
- 250gr of cannellini beans already boiled
- 2 potatoes
- 2 shallots
- half a teaspoon of cumin powder
- half a teaspoon of ginger powder
- chili pepper
- poppy seeds
- fennel seeds
- bread crumbs
- Boil the potatoes, drain and mash with a potato masher.
- Chop the shallots and let them dry in a pan with oil and chilli.
- Drain the beans keeping their cooking water and add them to the shallots. Sauté for 2 minutes and turn off the heat.
- Put the beans and shallots in a mixer and reduce to puree. If you see that the consistency is too dry add the cooking water of the beans.
- Add the bean puree with the potatoes, add salt, pepper, cumin, ginger and mix well.
- Add breadcrumbs a little at a time until you have a cohesive and easily malleable mixture.
- Put the mixture on the baking paper and create the meatloaf. Sprinkle the surface with poppy and fennel seeds.
- Sprinkle with a little oil and bake at 180 degrees for 20 minutes. Let the meatloaf cool before cutting it.