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    Braised black beans with flatbreads & shredded red cabbage salad

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    Braised black beans with flatbreads & shredded red cabbage salad

    • Preparation time: 10 minutes
    • Cooking time: 30-35 minutes
    • Total time: 45 minutes

    Serves: 4


    ½ red cabbage, finely shredded, any tough core discarded
    1 tsp salt
    1 tbsp olive oil
    1 large onion, chopped
    4 cloves garlic, sliced
    1 fresh bay leaf
    1 tsp ground cumin
    1½ tsp chipotle paste
    2 x 400g cans black beans, not drained
    250ml vegetable stock
    2 limes, zest and juice
    28g pack coriander, chopped
    4 wholemeal flatbreads
    4 tbsp low fat natural yogurt


    1. Put the cabbage in a sieve over the sink. Rub with the salt and leave for 30 minutes.

    2. Meanwhile, heat the oil in a large frying pan, add the onion and fry gently for about 10-15 minutes until soft and turning golden. Add the garlic, bay, cumin and ½ tsp chipotle paste. Cook for 4 minutes more, then add the beans and their can juices, plus the stock. Simmer gently for about 20 minutes, until thickened.

    3. Squeeze the cabbage well, then tip into a bowl. Mix in the lime zest and juice, coriander and remaining 1 tsp chipotle paste. Toast the flatbreads and serve with the beans, red cabbage salad and a spoonful of yogurt.

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    Cook’s tip This delicious bean mixture would also make a good topping for baked sweet or jacket potatoes, or as a meat-free chilli with rice. To save time you could try using some ready-pickled red cabbage with some lime, chipotle and coriander instead.


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    5 stars