Southern-style black beans with smoky bacon & cabbage

Name: Southern-style black beans with smoky bacon & cabbage
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 250 g black turtle beans; 3 tbsp olive oil; 1 onion, finely diced; 2 green peppers, finely diced; 3 stick/s celery, finely diced; 3 clove/s garlic, crushed; 2 tsp Ottolenghi Sweet & Smokey Blend; 1 L chicken stock; ½ Savoy cabbage, cored and finely shredded; 200 g pack No.1 British Free Range Beech Smoked Bacon Lardons

Spicy, smoky and sweet, this bean dish has layers and layers of flavour. Traditionally served with rice, it’s equally moppable with chunks of crusty bread.

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HealthyLow in saturated fatHigh fibreHigh protein3 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook1 hr 30 mins
Total time1 hr 50 mins

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250g black turtle beans
3 tbsp olive oil
1 onion, finely diced
2 green peppers, finely diced
3 stick/s celery, finely diced
3 clove/s garlic, crushed
2 tsp Ottolenghi Sweet & Smokey Blend
1 L chicken stock
½ Savoy cabbage, cored and finely shredded
200g pack No.1 British Free Range Beech Smoked Bacon Lardons

Soak the turtle beans overnight in cold water, then drain in the morning and cover and chill until needed (no longer than 24 hours).
When ready to cook, preheat the oven to 200°C, gas mark 6 and heat a large, lidded, ovenproof sauté or frying pan over a high heat. Add 2 tbsp oil, and when shimmering, fry the onion, green peppers and celery together, stirring often, for 8-10 minutes, until everything is lightly coloured and softened.
Reduce the heat to medium, stir in the garlic and seasoning, then cook for 2 minutes more. Add the beans to the pan with the stock, simmer, then boil briskly for 10 minutes. Transfer to the oven, cook for 40 minutes, then put the lid on and cook for 30 minutes more, or until the beans are tender and soupy.
Meanwhile, put the cabbage into a colander in the sink, pour over a kettleful of just-boiled water, then cover the colander with a plate and leave to steam and soften. Heat a large frying pan over a high heat, add the remaining oil and fry the lardons for 4-5 minutes, stirring often, until crisp. Remove to a plate with a slotted spoon, then fry the cabbage in the bacon fat for 5-6 minutes, stirring often, until just softened.
Once the beans are cooked, stir through half the bacon and cabbage, then divide between bowls. Top with the remaining cabbage mix and serve.

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