Pinto-Pecan Hell Balls Recipe

Pinto-Pecan Hell Balls Recipe

Ingredients

Makes about 20 pieces

• 1 1/2 cups cooked or 1 can pinto beans, drained and rinsed
• 1/2 cup chopped pecans
• 1/4 cup minced green onions
• 1 garlic clove, minced
• 3 tablespoons wheat gluten flour (vital wheat gluten)
• 3 tablespoons unseasoned dry bread crumbs
• 4 tablespoons Tabasco or other hot sauce
• 1/4 teaspoon salt
• 1/8 teaspoon ground cayenne
• 1/4 cup vegan margarine

Method

1. Preheat the oven to 350°F
2. Lightly oil a 9 x 13-inch baking pan and set aside
3. Blot the drained beans well with a paper towel, pressing out any excess liquid
4. In a food processor, combine the pinto beans, pecans, green onions, garlic, flour, bread crumbs, 2 tablespoons of the Tabasco, salt and cayenne
5. Pulse until well combined, leaving some texture
6. Use your hands to roll the mixture firmly into 1-inch balls
7. Place the balls in the prepared baking pan and bake until nicely browned, about 25 to 30 minutes, turning halfway through
8. Meanwhile, in small saucepan, combine the remaining 2 tablespoons Tabasco and the margarine and melt over low heat
9. Pour the sauce over the fireballs and bake 10 minutes longer
10. Serve immediately

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