\nThis comforting stew combines the natural sweetness of sweet potatoes with the rich flavor of red beans, perfect for a chilly evening.<\/p>\n
When it comes to cooking with legumes, black beans and chickpeas often steal the spotlight. But what about red beans? A staple ingredient in many Caribbean and Latin American cuisines, red beans are a versatile and delicious addition to any meal. And while they’re often paired with rice, there’s no rule that says you can’t get creative! In this article, we’ll be exploring 20 mouth-watering recipes that use red beans as the star of the show – without rice in sight.<\/p>\n
From hearty stews and casseroles to sweet treats and savory snacks, these recipes showcase the incredible diversity of red bean cuisine. Whether you’re a seasoned cook or just looking for some new ideas to spice up your meal routine, we’ve got you covered. So grab your apron, get ready to cook, and let’s dive into the world of delicious red bean recipes without rice!<\/p>\n
\nThis comforting stew combines the natural sweetness of sweet potatoes with the rich flavor of red beans, perfect for a chilly evening.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 large onion, chopped Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion and garlic over medium heat until softened. Cooking Time:<\/strong> 35-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked red kidney beans Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine red beans, chickpeas, tahini, lemon juice, garlic, jalape\u00f1o, cumin, and salt. Cooking Time:<\/strong> 5 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (15 oz) red kidney beans, drained and rinsed Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried red kidney beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 bell peppers (any color), seeded and chopped Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked red kidney beans Instructions:<\/strong><\/p>\n 1. In a large bowl, combine cooked red beans and quinoa. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 slices whole grain bread Instructions:<\/strong><\/p>\n 1. Preheat your toaster or toast the bread in a toaster oven. Cooking Time:<\/strong> 10-12 minutes (toasting time)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can red kidney beans, drained and rinsed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 50-55 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked red kidney beans Instructions:<\/strong><\/p>\n 1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup rolled oats Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 ripe banana Instructions:<\/strong><\/p>\n 1. In a blender, combine the banana, red beans, and vanilla yogurt. Cooking Time:<\/strong> 2-3 minutes (blending time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup unsalted butter, at room temperature Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line an 8-inch square baking pan with parchment paper. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 baguette Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked red beans Instructions:<\/strong><\/p>\n 1. In a bowl, mix together red beans, zucchini, flour, salt, and baking powder. Cooking Time:<\/strong> About 10-12 minutes total<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried red kidney beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. In a large pot, heat the oil over medium-high. Add onions, garlic, and ginger; cook until softened, about 5 minutes. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a medium bowl, mash the red beans using a fork or potato masher. Cooking Time:<\/strong> About 8-10 minutes in total<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked red kidney beans Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a 12-cup muffin tin. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked red beans Instructions:<\/strong><\/p>\n 1. In a medium-sized bowl, combine the cooked red beans, oats, and shredded coconut. Cooking Time:<\/strong> None! These energy balls are ready to go straight from your fridge.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked red beans (canned or homemade) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Get ready to fall in love with the flavor and versatility of red beans! This article features 20 delicious recipes that don’t include rice, making them perfect for every occasion. From savory stews and soups to sweet treats and snacks, these recipes showcase the rich, earthy taste of red beans in a variety of creative ways. Whether you’re looking for a comforting meal or a quick snack, there’s something on this list for everyone. So go ahead, get cooking, and discover the many delicious possibilities of red bean cuisine!<\/p>\n","protected":false},"excerpt":{"rendered":"
\n– 2 cloves of garlic, minced
\n– 1 large sweet potato, peeled and diced
\n– 1 cup dried red kidney beans, soaked overnight and drained
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– 1 can (14.5 oz) diced tomatoes
\n– 4 cups vegetable broth
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add the sweet potato, red beans, cumin, smoked paprika, and diced tomatoes. Cook for 5 minutes, stirring occasionally.
\n3. Pour in the vegetable broth and bring to a boil.
\n4. Reduce heat to low and simmer for 30-40 minutes or until the sweet potatoes are tender.
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with fresh cilantro leaves if desired.<\/p>\nSpicy Red Bean Hummus<\/h2>\n
\nExperience the bold flavors of Latin America with this creamy Spicy Red Bean Hummus recipe. This unique dip combines the richness of red beans with a kick of heat from jalape\u00f1os and cumin.<\/p>\n
\n– 1\/4 cup chickpeas
\n– 1\/4 cup tahini
\n– 1 tablespoon lemon juice
\n– 1 garlic clove, minced
\n– 1 jalape\u00f1o pepper, seeded and chopped
\n– 1 teaspoon ground cumin
\n– Salt, to taste
\n– 2 tablespoons olive oil<\/p>\n
\n2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
\n3. With the blender or food processor running, slowly pour in olive oil.
\n4. Continue blending for an additional minute, until the hummus is creamy and well combined.<\/p>\nRed Bean and Cornbread Casserole<\/h2>\n
\nA hearty, comforting casserole that combines the warmth of red beans with the crumbly goodness of cornbread.<\/p>\n
\n– 1 cup cornbread mix
\n– 1\/2 cup milk
\n– 1 large onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste
\n– 2 tablespoons butter<\/p>\n
\n2. In a large skillet, saut\u00e9 the onion and garlic until softened.
\n3. Add the red beans, cumin, paprika, salt, and pepper. Cook for 5 minutes.
\n4. In a separate bowl, mix together the cornbread mix and milk.
\n5. Grease a 9×13-inch baking dish. Layer the bean mixture, then the cornbread mixture.
\n6. Dot the top with butter.
\n7. Bake for 35-40 minutes or until golden brown.<\/p>\nCreamy Red Bean Soup with Coconut Milk<\/h2>\n
\nThis comforting soup is a twist on traditional red bean soup, adding the richness of coconut milk and a hint of spice. Perfect for a chilly evening or a quick lunch.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon ground coriander
\n– 1\/4 teaspoon cayenne pepper (optional)
\n– 4 cups vegetable broth
\n– 1 can (14 oz) coconut milk
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add garlic, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute.
\n3. Add soaked red beans, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are tender.
\n4. Season with salt and pepper to taste.
\n5. Serve hot, garnished with fresh cilantro leaves if desired.<\/p>\nRed Bean and Spinach Stuffed Peppers<\/h2>\n
\nThese colorful peppers are packed with a flavorful filling of red beans, wilted spinach, and aromatic spices. A perfect vegetarian main course or side dish for any occasion.<\/p>\n
\n– 1 can red kidney beans, drained and rinsed
\n– 2 cups fresh spinach leaves
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 tsp ground cumin
\n– Salt and pepper to taste
\n– 1 tbsp olive oil<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high heat. Add onion and cook until softened, about 3 minutes.
\n3. Add garlic, cumin, salt, and pepper; cook for 1 minute.
\n4. Stir in spinach and cook until wilted. Then add red beans and stir to combine.
\n5. Stuff each bell pepper with the bean and spinach mixture.
\n6. Place peppers in a baking dish and cover with aluminum foil.
\n7. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until peppers are tender.<\/p>\nRed Bean and Quinoa Salad<\/h2>\n
\nA hearty and nutritious salad perfect for a quick lunch or dinner, this Red Bean and Quinoa Salad combines the natural sweetness of red beans with the nutty flavor of quinoa.<\/p>\n
\n– 1 cup cooked quinoa
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 1 clove garlic, minced
\n– 1\/4 cup chopped fresh cilantro
\n– Salt and pepper to taste<\/p>\n
\n2. In a small pan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
\n3. Add garlic to the pan and cook for an additional minute, until fragrant.
\n4. Pour the oil and garlic mixture over the bean and quinoa mixture. Toss to combine.
\n5. Stir in chopped cilantro. Season with salt and pepper to taste.<\/p>\nRed Bean and Avocado Toast<\/h2>\n
\nElevate your breakfast game with this creamy and nutritious toast recipe that combines the flavors of red beans, avocado, and a hint of spice.<\/p>\n
\n– 1\/4 cup cooked red beans (canned or homemade)
\n– 1 ripe avocado, mashed
\n– 1 tablespoon olive oil
\n– 1\/4 teaspoon cumin
\n– Salt and pepper to taste
\n– Optional: chopped fresh cilantro for garnish<\/p>\n
\n2. Spread the mashed avocado on top of the toasted bread.
\n3. In a small bowl, mix together the cooked red beans and cumin.
\n4. Spoon the red bean mixture over the avocado.
\n5. Drizzle with olive oil and season with salt and pepper to taste.
\n6. Garnish with chopped cilantro if desired.<\/p>\nRed Bean and Cheese Empanadas<\/h2>\n
\nThese sweet and savory empanadas are a delightful twist on traditional Latin American pastries. Filled with creamy cheese and rich red bean paste, they’re perfect for snack or dessert.<\/p>\n
\n– 1 teaspoon salt
\n– 1\/4 cup vegetable shortening
\n– 1\/4 cup warm water
\n– 1\/2 cup red bean paste (homemade or store-bought)
\n– 1\/2 cup grated cheddar cheese
\n– 1 egg, beaten (for egg wash)<\/p>\n
\n2. In a large bowl, combine flour and salt. Add shortening and warm water; mix until dough forms.
\n3. Divide dough into 8-10 equal pieces.
\n4. Roll out each piece into a thin circle.
\n5. Place 1 tablespoon red bean paste and 1 tablespoon cheese in center of each circle.
\n6. Fold dough over filling, forming a half-moon shape; press edges to seal.
\n7. Brush with beaten egg for glaze.
\n8. Bake empanadas for 20-25 minutes, or until golden brown.<\/p>\nRed Bean and Pumpkin Chili<\/h2>\n
\nThis chili combines the comfort of traditional red beans with the sweet, earthy flavor of roasted pumpkin. Perfect for a chilly fall or winter evening, this recipe is easy to make and packed with nutrients.<\/p>\n
\n– 1 medium pumpkin (about 2 lbs), peeled and cubed
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– 4 cups vegetable broth
\n– 1 can diced tomatoes
\n– 1 tablespoon olive oil<\/p>\n
\n2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
\n3. In a large pot, saut\u00e9 onion and garlic in olive oil until softened.
\n4. Add cumin, smoked paprika, red beans, roasted pumpkin, vegetable broth, and diced tomatoes. Bring to a simmer.
\n5. Reduce heat and let chili cook for 20-25 minutes or until flavors have melded together.<\/p>\nRed Bean and Mushroom Stir-Fry<\/h2>\n
\nThis flavorful stir-fry combines tender red beans with saut\u00e9ed mushrooms, onions, and garlic for a nutritious and savory meal. Perfect for a quick weeknight dinner or as a side dish.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 1 medium onion, chopped
\n– 3 cloves garlic, minced
\n– 2 tablespoons vegetable oil
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste
\n– Optional: chopped green onions for garnish<\/p>\n
\n2. Add the mushrooms and cook until tender, about 3-4 minutes.
\n3. Add the onion and garlic; cook until softened, about 2 minutes.
\n4. Stir in the cooked red beans, soy sauce, salt, and pepper.
\n5. Cook for an additional minute to combine flavors.
\n6. Serve hot, garnished with chopped green onions if desired.<\/p>\nRed Bean and Chocolate Chip Cookies<\/h2>\n
\nThese chewy cookies combine the natural sweetness of red beans with the richness of dark chocolate chips, creating a unique flavor profile that’s sure to delight.<\/p>\n
\n– 1\/2 cup unsalted butter, softened
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup brown sugar
\n– 1 large egg
\n– 1\/2 cup mashed red beans
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon baking soda
\n– 1\/4 teaspoon salt
\n– 1 cup semi-sweet chocolate chips<\/p>\n
\n2. In a large bowl, cream together butter and sugars until light and fluffy.
\n3. Beat in the egg and vanilla extract.
\n4. Stir in mashed red beans and baking soda.
\n5. Gradually add oats and chocolate chips, mixing until just combined.
\n6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
\n7. Bake for 12-14 minutes or until lightly golden.<\/p>\nRed Bean and Banana Smoothie<\/h2>\n
\nThis refreshing smoothie combines the natural sweetness of bananas with the creamy texture of red beans, making for a delicious and filling snack or breakfast option.<\/p>\n
\n– 1\/2 cup cooked red beans (such as kidney or black beans)
\n– 1\/2 cup vanilla yogurt
\n– 1 tablespoon honey
\n– Ice cubes (optional)<\/p>\n
\n2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
\n3. Add the honey and blend until well combined.
\n4. Taste and adjust sweetness or consistency as desired.
\n5. If desired, add ice cubes and blend until frosty.
\n6. Pour into a glass and serve immediately.<\/p>\nRed Bean and Walnut Brownies<\/h2>\n
\nRich, fudgy brownies infused with the deep flavor of red beans and the crunch of walnuts.<\/p>\n
\n– 2 cups sugar
\n– 4 large eggs
\n– 1\/2 cup red bean paste (or 1 can of red kidney beans, drained and pureed)
\n– 1\/2 cup all-purpose flour
\n– 1 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1 cup chopped walnuts
\n– 1 teaspoon vanilla extract<\/p>\n
\n2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
\n3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
\n4. Stir in red bean paste (or pureed beans), flour mixture, walnuts, and vanilla extract.
\n5. Pour batter into prepared pan and smooth top.
\n6. Bake for 35-40 minutes or until a toothpick inserted comes out with a few moist crumbs.
\n7. Let cool completely in pan before cutting into squares.<\/p>\nRed Bean and Tomato Bruschetta<\/h2>\n
\nElevate your appetizer game with this innovative take on bruschetta, combining the flavors of red beans and tomatoes with crispy bread.<\/p>\n
\n– 1 can (15 oz) red kidney beans, drained and rinsed
\n– 2 large tomatoes, diced
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Slice the baguette into 1-inch thick rounds.
\n3. In a medium bowl, combine red beans, diced tomatoes, olive oil, garlic, salt, and pepper. Mix well.
\n4. Brush both sides of bread slices with olive oil and toast in the oven for 5-7 minutes or until crispy.
\n5. Spoon the bean-tomato mixture onto toasted bread rounds.
\n6. Garnish with fresh cilantro leaves and serve immediately.<\/p>\nRed Bean and Zucchini Fritters<\/h2>\n
\nThese crispy fritters are a perfect blend of sweet red beans and savory zucchini, making them a great appetizer or snack. Serve with your favorite dipping sauce for an added bonus!<\/p>\n
\n– 1 medium zucchini, grated
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1 egg, lightly beaten
\n– 1 tablespoon olive oil
\n– Vegetable oil for frying<\/p>\n
\n2. Add the beaten egg and mix until just combined.
\n3. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
\n4. Using a spoon, drop small amounts of the bean mixture into the oil, about 1\/4 cupfuls.
\n5. Fry for 2-3 minutes on each side or until golden brown and crispy.
\n6. Remove from oil with a slotted spoon and drain on paper towels.<\/p>\nRed Bean and Lentil Curry<\/h2>\n
\nThis hearty and aromatic curry is a perfect blend of Indian flavors and comfort food, packed with nutritious red beans and lentils.<\/p>\n
\n– 1\/2 cup brown or green lentils, rinsed and drained
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon ground cumin
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon turmeric
\n– 1\/4 teaspoon cayenne pepper (optional)
\n– Salt and pepper to taste
\n– 2 tablespoons olive oil
\n– 2 cups vegetable broth
\n– 1 can (14 oz) diced tomatoes
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Stir in cumin, curry powder, turmeric, and cayenne (if using); cook 1 minute.
\n3. Add soaked red beans, lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the legumes are tender.
\n4. Season with salt and pepper to taste. Garnish with cilantro leaves.<\/p>\nRed Bean and Chickpea Burgers<\/h2>\n
\nThese flavorful patties are a great alternative to traditional beef burgers, packed with the nutrition of red beans and chickpeas. Perfect for a quick lunch or dinner, these burgers can be customized with your favorite toppings.<\/p>\n
\n– 1 cup cooked red beans
\n– 1\/2 cup cooked chickpeas
\n– 1\/4 cup breadcrumbs
\n– 1 tablespoon olive oil
\n– 1 small onion, finely chopped
\n– 1 clove garlic, minced
\n– 1 egg, lightly beaten
\n– Salt and pepper to taste
\n– Optional: your favorite burger toppings (e.g., lettuce, tomato, avocado, cheese)<\/p>\n
\n2. Add chickpeas, breadcrumbs, olive oil, onion, garlic, and egg. Mix well with your hands until everything is fully incorporated.
\n3. Season with salt and pepper to taste.
\n4. Divide the mixture into 4-6 portions, depending on desired patty size.
\n5. Shape each portion into a ball and then flatten slightly into a patty shape.
\n6. Cook on a non-stick skillet or grill over medium heat for about 4-5 minutes per side, or until golden brown.<\/p>\nRed Bean and Apple Cinnamon Muffins<\/h2>\n
\nDiscover the unique combination of sweet red beans, crisp apples, and warm cinnamon in these moist and flavorful muffins. Perfect for a cozy breakfast or afternoon treat.<\/p>\n
\n– 2 cups all-purpose flour
\n– 1 tsp baking powder
\n– 1\/2 tsp salt
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup unsalted butter, melted
\n– 1 large egg
\n– 1\/2 cup diced apple (such as Granny Smith)
\n– 1 tsp ground cinnamon
\n– Confectioners’ sugar for dusting (optional)<\/p>\n
\n2. In a bowl, whisk together flour, baking powder, and salt.
\n3. In another bowl, combine red beans, sugar, melted butter, egg, and diced apple.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Divide batter evenly among muffin cups.
\n6. Bake for 20-22 minutes or until a toothpick inserted in center comes out clean.
\n7. Let cool in tin for 5 minutes before transferring to a wire rack.<\/p>\nRed Bean and Coconut Energy Balls<\/h2>\n
\nKick-start your day with these nutritious energy balls packed with the goodness of red beans, coconut, and oats.<\/p>\n
\n– 1\/2 cup rolled oats
\n– 1\/4 cup shredded coconut
\n– 2 tablespoons honey
\n– 1 tablespoon chia seeds
\n– Pinch of salt<\/p>\n
\n2. Add in the honey, chia seeds, and salt. Mix until well combined.
\n3. Use your hands to shape the mixture into small balls, about 1 inch in diameter. You should end up with around 12-15 energy balls.
\n4. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
\n5. Store the energy balls in an airtight container in the refrigerator for up to 5 days.<\/p>\nRed Bean and Caramelized Onion Flatbread<\/h2>\n
\nElevate your snack game with this flavorful flatbread, featuring sweet caramelized onions and creamy red beans.<\/p>\n
\n– 1 large onion, thinly sliced
\n– 2 tablespoons olive oil
\n– 1 tablespoon honey
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 package flatbread dough (homemade or store-bought)<\/p>\n
\n2. In a large skillet, cook the sliced onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
\n3. In a separate pan, warm the cooked red beans over low heat with olive oil, honey, salt, and pepper. Stir to combine.
\n4. Roll out the flatbread dough to desired thickness. Place on a baking sheet lined with parchment paper.
\n5. Spread the warmed red bean mixture evenly over the flatbread, leaving a 1-inch border around the edges.
\n6. Top with caramelized onions and bake for 15-20 minutes, or until crust is golden brown.
\n7. Remove from oven and let cool slightly before slicing and serving.<\/p>\nSummary<\/h2>\n