California walnuts are transformed into a versatile, protein rich savory crumble that serves as an excellent foundation for dishes such as tacos, bowls, salads, and pasta. The addition of black beans contributes deep color, layered flavor, and a satisfying, malleable texture that can be seasoned in countless ways.
3 cups (8 oz or 265 g) California walnuts
1 cup (6 oz or 175 g) Rinsed and drained canned black beans
2 Tbsp (1 oz or 30 g) Neutral-flavored or olive oil
½ cup (2 ½ oz or 75 g) Small diced onions
1 tsp (4 g) Minced garlic
1 cup (8 oz or 240 g) Water
½ tsp (2-5 g) Kosher salt
¼ tsp (.25 g) Ground black pepper
Preheat oven to 350°F (170°C).
Roast the walnuts in the oven for 8-10 minutes, until they begin to brown. Allow walnuts to cool to room temperature before processing.
In a food processor, combine walnuts with about ¼ of the water and oil, then pulse 5-10 times until semi-finely ground, with pieces no larger than a pea. Remove and reserve.
Transfer the cooled walnuts and drained black beans to a food processor. Pulse in short bursts until the mixture is coarsely and evenly chopped—similar in texture to ground meat, not a paste. Remove and reserve.
Heat a 12-inch sauté pan (ideally non-stick) over medium heat, then add the remaining oil.
Add diced onions and cook until translucent; then add garlic and sauté for 10-15 seconds, without browning.
Add the walnut-black bean mixture, remaining water, salt, and pepper.
Cook for about 15-20 minutes, stirring frequently, until the mixture is lightly browned, heated through, and begins to form clumps or a cohesive texture. As the moisture evaporates, the mixture will dry to a crumbled texture.
Chill, store covered, and refrigerate for 3–5 days, or freeze for up to 3 months.
A non-stick pan is best as the starchy black bean mixture will stick to stainless steel pans.
The water and oil added to the nuts before chopping help create friction and chop the walnuts more evenly.
The initial water is enough to tenderize the walnuts and infuse them with the seasonings slightly. It’s optional to add more water or multiple rounds of water to make the meat more tender.
Since it’s difficult to see the mixture browning, rely on your sense of smell. When the walnuts, beans, garlic, and onions are cooked, you’ll notice a distinct browning aroma. Be careful not to cook it too long, as you don’t want to burn the nuts or aromatics
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