Courgetti with Blackbean Balls

When I discovered the joys of turning courgettes into spaghetti with my spiralizer I also became very inventive with what I was going to have with it. Hence Blackbean Balls were born, and how amazing do they taste covered in the most delicious tomato sauce....the answer is very amazing. If you find yourself missing the parmesan grind some walnuts into a powder and sprinkle them on top.

Ingredients









Courgetti Spaghetti.....

1 Large courgette.

Tomato Sauce......

1 Tin of tomatoes.

1 Small red onion peeled and chopped.

1 Clove of garlic chopped.

1 Tablespoon of olive oil.

2 Teaspoons of balsamic vinegar.

Himalayan rock salt and freshly ground black pepper.

Blackbean Balls.....

1 Small red onion chopped.

1 Garlic clove chopped.

Olive Oil.

1 Teaspoon of cumin seeds.

1 400g Tin of blackbeans drained and rinsed.

Himalayan rock salt & freshly ground black pepper.

2 Tablespoons of wholegrain spelt or if yo need glutenfree then any GF flour.

2 Tablespoons of ground flax seed.

Unflavoured coconut oil.

method




Its best to make the blackbean balls first as they need to sit in the fridge for a few hours.

Gently fry the onion and garlic in a little olive oil till soft, then add the cumin seeds and continue cooking for another couple of minutes.

Put this with all the other Blackbean ball ingredients into your food processor and blitz till all combined. Season with the salt and pepper. Put into a bowl and leave to frim up in the fridge for a few hours. I sometimes make mine the night before and leave overnight in the fridge.

Spiralize the courgette to make courgetti spaghetti.

To make the tomato sauce gently fry the onion and garlic in the oil till soft, then add the tomatoes and balsamic vinegar and gently simmer. Whilst its cokking break up the tomatoes with a wooden spoon and stir. Keep cooking till the sauce has thickened, usually about 20 minutes. Season to taste with the salt and pepper.

Take the bean ball mixture from the fridge and form into small balls. I usually get about 8 from these quantities. Gently fry them in some coconut oil for a few minutes turning them when they crisp up and start to brown, then gently add them to the tomato sauce and keep warm.

Lightly steam the courgetti, this is only a matter of minutes.

Serve the tomato sauce and blackbeans on top of the courgettiand drizzle over a little olive oil and some black pepper.

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