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Dinner recipe · from the recipe book

Walnut Black Bean Balls in Creamy Mushroom Sauce

Warmly spiced black bean and walnut balls with crisp edges and tender centers, nestled in a silky thyme-mushroom sauce over pasta.

Walnut Black Bean Balls in Creamy Mushroom Sauce

Ingredients

  • 2½ cups430 gBlack beans, canned, drained and rinsedpatted dry
  • ½ cup chopped60 gWalnutsfinely chopped
  • ½ cup60 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • 1 medium110 gYellow onionfinely chopped, divided
  • 4 cloves12 gGarlicminced, divided
  • 2 tsp4 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • ½ tsp1 gGround cinnamon
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepperdivided
  • 2 tbsp30 gOlive oildivided
  • 5¾ cups sliced400 gWhite mushroomssliced
  • 1½ tbsp12 gAll-purpose flour
  • 1 tsp1 gDried thyme
  • 1⅓ cups300 gVegetable broth
  • ½ cup (120 ml)120 gMilk, 2%
  • 12 oz340 gPasta, dry
  • ⅓ cup grated30 gGrated Parmesan
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment. Bring a large pot of water to a boil for the pasta.
  2. In a large bowl, mash the black beans with a fork until mostly smooth with some small pieces left.
  3. Add the walnuts, breadcrumbs, egg, half the onion, half the garlic, the cumin, coriander, cinnamon, paprika, half the salt and half the black pepper to the beans and mix until the mixture holds together.
  4. Roll the bean mixture into about 20 balls and set them on the sheet pan. Brush them with one third of the olive oil.
  5. Bake the balls for 20 to 25 minutes, turning once, until browned and firm and the centers reach 160°F (71°C).
  6. While the balls bake, cook the pasta in the boiling water until al dente, then drain.
  7. Heat the remaining two thirds of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes until browned and their liquid has cooked off.
  8. Add the remaining half of the onion and the remaining half of the garlic to the mushrooms and cook for 3 minutes until soft.
  9. Sprinkle the flour and thyme over the mushrooms and stir for 1 minute.
  10. Slowly stir in the vegetable broth, then the milk, and simmer for 4 to 5 minutes until the sauce thickens. Season with the remaining half of the salt and the remaining half of the black pepper, then stir in the parmesan.
  11. Gently add the baked balls to the mushroom sauce and spoon the sauce over them.
  12. Divide the pasta among plates, top with the balls and mushroom sauce, and scatter the parsley over the top.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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