Red Bean Kofta with Spicy Tomato Dipping Sauce
- 1 package of Rethought Red Beans
- 1 ½ cups cooked brown rice
- ¼ cup ground flaxseed
- ¼ cup finely chopped fresh mint, packed
- 1 tablespoon cumin
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 2 cloves of garlic, minced
- ½ teaspoon crushed red chili pepper flakes
- 1 cup tomato sauce
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
Preheat oven to 375 F. Grease two large baking sheets.
In a medium bowl, mix all ingredients until well combined.
Roll the mixture into small balls (about 1 tablespoon each) and place on prepared baking sheet (wet hands, if necessary, to prevent sticking). Bake for 35 minutes.
Meanwhile, in a small saucepan, warm the olive oil over medium-low heat. Add garlic and chili pepper flakes, and sauté for 2 minutes. Add remaining ingredients and simmer for 10 minutes, stirring occasionally. Serve warm.
Nutritional Spotlight: Cumin Passing on meat and dairy does not mean forgoing your body’s need for iron and calcium. The contrary. While it has become an American belief that iron comes from red meat and calcium comes from dairy, the truth is that most people are better able to digest and absorb the nutrients from iron and calcium when consuming plant-based foods like dark leafy greens, beans, and seeds. The cumin seed is a spice often praised for its taste but rarely acknowledged for its nutritional benefits, even though just one tablespoon contains over 46% (yes, nearly half!) of your daily need for iron and 12% of your daily need for calcium. Feeling ready to cook and replenish your body? Go grab some cumin – ground or whole seeds – from the bulk section and store in an airtight container in a cool, dry place. Use often!