INGREDIENTS

  • 250g of cannellini beans (even canned)
  • 1 white onion
  • 1 egg white
  • salt-paprika
  • 1 (canned) tomato purèe or passata
  • 100g of peas
  • just enough flour in order to make the dough consistent
  • 1 sprig of parsley

Time needed 30 minutes

INSTRUCTIONS

  • Put the beans in the vegetable mill.
  • Throw in a half finely chopped white onion together with parsley and start to combine the flour.
  • It must get a consistent mixture without sticking to the fingers.
  • Put salt on, make the balls and then everything must go in a convection oven at 180° for 15 minutes.
  • In the meanwhile cut the the other half of the onion and put it in a pan with the beans’ water.
  • Cook and brown.
  • Now you can throw in tomato purée/passata, paprika, peas (earlier boiled in a microwave) and the balls and still 15 minutes on the stove.

If desired with the chopped half onion you can throw in some parsley or other herbs.