Recipe: Hot Bean Sandwiches (meatballs using mashed beans in enchilada sauce)

HOT BEAN SANDWICHES

FOR THE MEATBALLS:
1 (15 oz.) can kidney beans, drained and rinsed
1/2 pound lean ground beef
1/4 pound chorizo or hot Italian sausage
1/4 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon each salt, ground cumin and crushed oregano leaves
1/4 teaspoon black pepper
2 eggs
FOR THE RED SAUCE:
1 tablespoon vegetable oil
1 (10-11 oz.) can enchilada sauce
1 (15 oz.) can tomato sauce
6 to 8 sandwich size rolls

Preheat oven to 375 degrees F.

TO MAKE THE MEATBALLS:Reserve 1/2 cup whole beans; mash remaining beans with a fork or potato masher. Combine mashed and whole beans, meats, onion, garlic, spices and eggs; mix well. Shape into 16, 1 1/2-inch balls. Place on a large greased baking pan; bake 20 minutes. Drain meatballs on paper towel.

Meanwhile, prepare red sauce:
In medium saucepan, heat oil; saute onion until soft. Add enchilada sauce and tomato sauce. Heat 5 minutes. Stir in cooked meatballs.

TO MAKE THE SANDWICHES:
Cut a thin slice from one end of each roll. Remove soft centers to form cavities. (Reserve for bread crumbs, if desired). Spoon 2 or 3 meatballs and sauce into cavity of each roll.

VARIATION:
Make meatballs half the size and fill pita bread halves with 3-4 meatballs. Serve with sauce. Makes 8-10 sandwiches.

Makes 6-8 pita sandwiches
Source: California Dry Bean Board