This is a compensated campaign in collaboration with Bush’s Cocina Latina™ and Latina Bloggers Connect. #ElFrijolazo #Sponsored
I was invited over to fellow blogger and trained chef Denise Browning’s home (From Brazil To You) to celebrate Dia De Los Reyes and learn a few appetizer recipes using Bush’s Cocina Latina™ products. Denise created ahh…mazing appetizers that incorporated the four Cocina Latina beans products. I thought I’d share a little recap from our afternoon appetizers and my the first recipe I have recreated here at home.
The four delicious appetizers included Spicy Bean Corn Muffins with pinto beans a la Diabla, Pinto Bean Meatballs meatless “meatballs” with frijoles charro machacado, Black Bean Pick Me Up (Caldinho de Feijão) inspired by a Brazilian drinkable appetizer, ‘caldinho de feijão, served with toast points and frijoles negros machacados and Pinto Bean Salad (Salpicão de Feijão) cold bean frijoles a la Mexicana salad. I have big plans to wow my familia with these Bush’s Cocina Latina inspired appetizers over the next few weeks. Today I recreated the pinto bean (meatless) meatball with Bush’s Cocina Latina frijoles charro machado. Check out the recipe below.
Denise took Latin inspired dishes that she grew up with and tweaked them with BUSH’S flavorful Cocina Latina® beans. Each of the Cocina Latina frijoles has delicious ingredients like garlic, onion and cilantro already mixed in. I love bringing Latin flair to the table and these recipes helped me create quick and simple recipes.
PINTO BEAN “MEATBALLS” (Almôndegas de Feijão) Recipe courtesy of Denise From Brazil To You
Description: These are meatless “meatballs” with a zing. They can be served either with a Mexican Salsa or a Barbecue Sauce.
Yield: 26 “meatballs”
Prep Time: 10 minutes
Cooking Time: 5 minutes
1 can (15.5 ounces) BUSH’s Cocina Latina Frijoles Charros Machacados
1 cup panko breadcrumbs
2 teaspoons chopped fresh cilantro or parsley, plus more for garnishing
Salt and ground black pepper to taste
1 large egg, beaten
Nonstick cooking spray or olive oil
2/3 cup store-bought mild Mexican salsa, puréed and warmed, or your favorite store-bought barbecue sauce
In medium bowl, stir together mashed beans, breadcrumbs, cilantro or parsley, salt, and pepper. Taste and adjust seasonings if necessary. Stir in the beaten egg until obtaining a homogeneous mixture. Let mixture rest for about 5-10 minutes to thicken. Using a Tablespoon as measurement, form about 26 “meatballs.”
I used my airfryer for the cooking step. On high 390° and add olive oil. Cook a total of 9 minutes flipping meatballs midway. If you don’t have an airfryer heat a large nonstick skillet over medium heat; then, spray skillet with nonstick spray or pour enough olive oil to lightly coat skillet and pan-fry “meatballs.” Transfer meatballs to skillet and let them cook, turning occasionally, for about 4 to 5 minutes or until browned on all sides and warmed through. Preferably, cook meatballs in batches to avoid overcrowd pan.
Coat warm meatballs with your favorite barbecue sauce, garnished with chopped cilantro or parsley on top.