Red kidney bean meatballs with peppered rice | Heart and Stroke Foundation

Ingredients

• 2 tbsp (25 mL) canola oil, divided
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 can (19 oz/540 mL) no salt added red kidney beans, drained and rinsed
• 1 egg
• 1/3 cup (75 mL) dry seasoned breadcrumbs *
• 2 tbsp (25 mL) ground flaxmeal or wheat germ
• 1 tsp (5 mL) Italian seasoning
• 1 tsp (5 mL) sodium reduced soy sauce
• 1/4 tsp (1 mL) hot pepper sauce
• 2 cups (500 mL) no salt added vegetable broth
• 2 tbsp (25 mL) each cornstarch and water
• 2 tbsp (25 mL) chopped fresh parsley or green onions
• 1 tbsp (15 mL) canola oil
• 1 each red and yellow bell peppers, diced
• 1 cup (250 mL) basmati rice *