Cannellini Bean Bites

Name: Cannellini Bean Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 14
Ingredients: Precooked Cannellini beans 1 cup; Potatoes 0.7 lb; Fine salt 0.7 tsp; Stale bread 1.2 oz; Sage 4 leaves; Rosemary to taste; Black pepper to taste; Garlic ½ clove; Remilled durum wheat semolina to taste; Extra virgin olive oil to taste

it es br de fr

217

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 217
Carbohydrates g 31.1
of which sugars g 3
Protein g 6.7
Fats g 7.3
of which saturated fat g 1.26
Fiber g 8.9
Sodium mg 764

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Makes: 14 pieces
Cost: Low
Note + the cooking time for the potatoes

PRESENTATION

Cannellini beans, with their delicate taste and thin skin, lend themselves well to the preparation of many recipes, including bean bites! Cannellini bean bites are a delicate yet tantalizing vegetarian appetizer. Discover how easy it is to make these baked vegetarian bites, perhaps accompanied by a yogurt-based or spicy sauce! After trying cannellini beans in rich soups, as a condiment for spaghetti, or as a side to a fish fillet, discover the delicious cannellini bean bites! A great alternative to simple meatballs or those in sauce!

INGREDIENTS
Ingredients for 14 bites: Precooked Cannellini beans 1 cup (340 g); Potatoes 0.7 lb (300 g); Fine salt 0.7 tsp (4 g); Stale bread 1.2 oz (35 g); Sage 4 leaves; Rosemary to taste; Black pepper to taste; Garlic ½ clove; Remilled durum wheat semolina to taste; Extra virgin olive oil to taste

Preparation

How to prepare Cannellini Bean Bites

To make the cannellini bean bites, first boil the potatoes 1 for 30-40 minutes or until they are soft, checking with a fork: when it easily reaches the center of the potatoes, they are ready. In the bowl of the mixer, add the drained cannellini beans, the garlic clove 2, the stale bread, and a few rosemary needles 3.

Also add the sage leaves 4 and turn on the mixer to blend the mixture 5. When the potatoes are ready, pass them through the potato ricer with the skin on and collect the puree in a bowl 6; you should obtain about 1 cup of puree.

Add the mixture of cannellini and herbs 7 and knead for a few seconds with your hands to obtain a homogeneous and soft mixture 8. With your hands, form 14 small balls, each weighing about 1.25 oz 9.

With your fingers, shape the bites by flattening them to a thickness of about 3/4 inch and 1 1/4 inch in diameter. Pass each bite in the semolina flour 10. Place them on a baking tray lined with parchment paper 11. Season with oil and salt 12.

Bake in a preheated convection oven at 400°F for 15 minutes. Then turn the bites over, being careful not to burn yourself 13, and continue cooking in the oven for another 10 minutes until you obtain golden and crispy bites 14. Let them cool slightly before serving the cannellini bean bites 15.