Mushroom and Kidney Bean Koftas with herby pesto
Mushroom and kidney bean koftas with a pesto drizzle and couscous – these easy and super tasty vegetarian koftas are vegan and gluten-free!
After the success of my carrot and red lentil koftas a while back, I thought I’d give a bean version a try. Really, the only similarity between my previous lentil koftas and these mushroom and kidney bean koftas is the word ‘kofta’ (which, to be honest, probably isn’t the right word anyway. I’m using a little artistic licence here).
Oh, and the fact that they’re delicious. So. Stinkin’. Delicious.
… and there ends the similarity.
Rather than serving these kidney bean koftas with a curry sauce like I did last time, we had them with couscous and sautéed veggies, and drizzled a herby pesto on top. The pesto is part of the recipe, so don’t skip it – it adds loads of lovely fresh flavour (or if you absolutely must skip it, add some of the fresh herbs into the kofta mixture instead). The combination is really lovely – the rich and crispy bean koftas with the fresh, herby pesto. The fluffy couscous goes really nicely too, I’d recommend that!
Now that it’s officially the summer and it’s fairly warm (not dry, mind! Just warm), I’m trying to cook a bit healthier, and these mushroom and bean koftas are ideal. They’re really easy to make, they have a good amount of protein, and they’re great served alongside lots of veggies.
I really enjoyed serving my bean koftas in this way, but next time I might try serving them in flatbread with hummus, falafel-style! Yum yum.
Mushroom and kidney bean koftas with herby pesto
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Print Pin CommentIngredients
For the mushroom and bean koftas:
- 1/2 tbsp oil
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 160 g mushrooms, diced fairly small (~ 2 cups when diced)
- 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Salt
- Black pepper
- Spray oil
For the herb pesto:
- 2 tbsp nuts (I used pistachios)
- 1 handful fresh herbs (I used basil and coriander / cilantro)
- 2 tbsp extra virgin olive oil
- Salt
- Black pepper
Instructions
- Preheat the oven to 180°C (Gas Mark 4 / 350°F).
- Heat a little oil in a frying pan, and add the finely diced onion. Cook over a medium heat for a couple of minutes, until slightly soft. Add the garlic and diced mushrooms, and cook for a further 5 minutes, or until the mushrooms are soft and any excess liquid has evaporated.
- In a large bowl, combine the drained kidney beans, spices, and a very generous pinch of salt and pepper. Mash thoroughly with a potato masher or fork – it’s okay to leave some texture, but you don’t want any full beans remaining.
- Add the mushrooms to the mashed beans, and mix well.
- Lightly grease a baking tray. Use clean hands to form the bean mixture into balls – I made 8 in total. Place the koftas on the tray, and spray again with oil. Bake for around 45 mins – 1 hour, or until the koftas are firm and crispy.
- Meanwhile, add the pesto ingredients to a mini food processor, and blitz until fairly smooth.
- When the koftas are cooked, serve them with the pesto and your choice of sides.
Notes
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Got another tin of kidney beans handy? You must try my vegetarian chilli mac – made in one pan!
OMG, I am thrilled with these little balls of yummy! Definitely making these again.
Thanks Heidi! :)
Love your revision of the site, but did you know that the useful calculator for different numbers of servings needs a tweak so it picks up your bracketed notes, like (~ 2 cups when diced)
or 240g, or ~ 1 1/4 cups, when drained)
Ah well spotted, thanks! I’m not sure how to fix that to be honest… might just need to accept that the calculator will only work on the initial figure, sorry!
Made these tonight….great recipe as usual. Quick, easy and soooooooooooooo delicious. Verstile too re what to have them with- I’m gonna try them as ‘meat balls’ with a tomato based spaghetti at some point. Thanks- love your stuff…you have made my recipe books redundant!
Thanks Nicola! :) I think they’d be great with spaghetti and tomato sauce. Thanks for the lovely comment!
Mmm that herby pesto sounds an incredible accompaniment. I love mushrooms with pretty much anything so welcome the chance to try a new way of serving them.
These look amazing Becca. Stumbled, pinned and yummed :)
You keep reminding me to cook with beans! These look delicious. Thank you for sharing :-)
I cook with beans alllll the time! Such a great vegetarian protein.
I like the sound of this recipe. I am a sucker for couscous it is so healthy and nice and you can use it for anything. I will save this recipe for later x
These look delicious although everytime I read one of your recipes I have just eaten something far less healthy. Sadly today’s was a Pot Noodle. I think you are trying to tell me something!!!
Hahaha! This made me laugh so much. No judgement here!! XD
My husband is a great fan of mushrooms ..and these kofta sounds lovely
This is a nice meatless monday idea for our house! Anything flavor boosted with Pesto is a win in my book! :)