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Braised black beans with flatbreads & shredded red cabbage salad
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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.
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.
Typical values per serving:
2 of your 5 a day/high in fibre
This recipe was first published in March 2021.