Feisty Black Bean Balls With Rich Tomato Sauce Recipe | Waitrose & Partners (2024)

1. Line a large baking sheet with greaseproofpaper or a reusable liner. Warm 2 tbsp oilin a frying pan over a medium heat, and addthe onion, parsley stalks, chillies, fennel seedsand oregano. Cook for 6-8 minutes to softenthe onion, then add the paprika and cook foranother minute. Set aside.

2. Tip the beans into a mixing bowl and presswith a potato masher until slightly squashed.Add the cooked onion mixture, carrot, tomatopurée, breadcrumbs, egg and ½ the cheese.Season generously and mix together. Usingdamp hands, gently roll the mixture into24 walnut-sized balls and place on the linedbaking tray. Chill while you make the sauce.

3. Tip the tomatoes, oil and garlic into amedium saucepan and season. Slowly bringto the boil, then simmer for 15-20 minutes,until the sauce is thick and syrupy.

4. Remove the pan from the heat and use apotato masher to break down the tomato pieces a little, so the sauce has a chunky rustictexture. Stir in the honey, then taste and checkthe seasoning. Keep warm.

5. Wipe out the frying pan, heat the remaining2 tbsp olive oil and add 12 bean balls. Cookfor 6-8 minutes, until lightly golden and pipinghot throughout. Remove and keep warm whileyou cook the rest. When all the bean balls areready, add them to the sauce and scatter overthe chopped parsley and parmesan.

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