Yin Yang Bean Balls (240 Calories)

RillSoji

Once upon a time I tried a Black Bean Croquette recipe from Eating Well.com. My hubby hated it and I didn't particularly care for it either but I liked the idea and I thought it had the potential to be improved upon. After a few months of it stewing in the back of my head this is what I came up with. Big improvement! Very moist and I loved how well the spicy and creamy flavors complimented each other. Both the bean balls and the sauces freeze well and reheat well in the microwave but the beans reheat better in the oven.

6 Servings | 240 Calories ea

1 can Black Beans
1 can Butter Beans
1 cup WHITE Whole Kernel Corn
1/2 cup Medium Chunky Salsa (hotter if you want)
1/4 cup Breadcrumbs
1 tsp Dry Ranch Dip Mix
1/4 cup Light Sour Cream
1/4 cup Skim Milk
1 slice Pepper Jack Cheese
1/4 cup Honey Barbecue Sauce
2 Tbl A1 Steak Sauce
1/2 Tbl Bacon Bits
1 Tbl Honey

Preheat oven to 425° F. Grease a baking sheet. Drain and rinse black beans. Mash black beans with a fork in a bowl. Mix in salsa, a couple Tbl at a time until very moist but still firm and mold-able. Form mixture into 3/4-1" balls, using breadcrumbs to firm them up if needed. Drain and rinse the butter beans. Mash butter beans in a separate bowl with a fork. Drain corn and add to the butter beans. Form mixture into 3/4-1" balls, using breadcrumbs to firm them up if needed. Place the bean balls on the baking sheet. Bake for 10 minutes.

Meanwhile, in a small sauce pan mix ranch dip, sour cream and pepper jack cheese. Turn the heat to medium low and stir constantly until cheese is melted and well mixed. Set aside. In a small bowl, mix barbecue sauce, steak sauce, honey and bacon bits. When bean balls are done serve them with dark sauce over the white balls and the white sauce over the dark balls. Or vice verse if desired. Two bean balls per serving. Makes 12.

I suggest serving with tropical fruits.