Drain the can of kidney beans into a colander and rinse the beans under water, then shake off any excess water, transfer the beans into a large bowl and using a potato masher or a large fork, mash down on the beans until they are well mashed
Once the beans are well mashed, add in the bread crumbs, crack in the egg, add in the shallot finely chopped, finely grate in the garlic, finely grate in the carrot (peeled), add in the chopped parsley, sweet smoked Spanish paprika and ground cumin, then season with sea salt & black pepper and mix everything together until well mixed, then push down on the mixture until you end up with a paste-like texture
To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball, you should get 10 to 12 meatballs from this recipe
Heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes add in the kidney bean meatballs, all in a single layer, cook for 7 to 8 minutes or until golden fried all around, then remove them from the pan and set aside
Using the same pan with the same heat, add in 4 cloves garlic finely chopped, mix continuously, after 15 to 20 seconds, add in the flour, continue to mix together, after 2 minutes add in the white wine, dried thyme and season with sea salt & black pepper, mix together and simmer, after 3 minutes add in the vegetable broth, mix continuously for 3 to 4 minutes or until you get a slightly creamy sauce
Once you get a slightly creamy sauce, add the kidney bean meatballs back into the pan, all in a single layer, then add in the frozen peas, making sure to evenly spread them around, simmer for 2 to 3 minutes or until the peas are tender
Transfer the kidney bean meatballs into serving dishes, top off wth the garlic sauce and sprinkle with chopped fresh parsley, serve at once, enjoy!
Get the Spanish Paprika and Spanish Olive Oil I used to make this Recipe