Canned green beans are a staple in my food storage pantry. They heat up quickly on the stove top or in the microwave and add some fiber, Vitamin A and variety to my storage. Our family chooses to use fresh veggies most of the time, but canned green beans are still easy to rotate. I just add a bowl to the table to be eaten alongside our steamed carrots or salad. I also really like them cold –straight from the can.
In my opinion, these tasty “meatballs” are nothing short of miraculous! I was astonished at the taste and actually prefer them to real meatballs. We tried them in several different sauces that we’ll share over the next few months, but this easy white “gravy” was an immediate hit! Picky Boy, who has texture issues, didn’t love them, but the rest of the kids gobbled them up! Give them a try on your family and let me know how it goes! –Mellyn Yield: 44 meatballs
- 3 cups cooked pinto beans
- 3 cups cooked white rice
- 2 tablespoons onion powder
- 5 teaspoons beef bouillon
- 1/4 cup oil
- 1 10.5-ounce can cream of mushroom soup
- 1/2 cup milk
- 2 15-ounce cans green beans (to serve on the side!)
- Mash pinto beans using a fork or potato masher.
- Add cooked rice, onion powder and beef bouillon.
- Mix well and shape into meatballs. I use a medium cookie scoop.
- Heat oil and add meatballs. Turn until all sides are golden brown.
- Remove from oil and place on a paper towel to soak up any excess.
- Combine cream of mushroom soup and milk, and bring to a simmer.
- Add meatballs, and let them simmer in the gravy for 5-10 minutes.
- Serve with green beans on the side.
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