My fabulous smokey black bean lettuce cups with pickled red cabbage, fresh lemon, coriander, dollops of goats curd and dusting of parmesan and is the most perfect meatless-meaty dish!
The dish is fresh, light, tangy, smokey and will be sure to tantalise the tastebuds this weekend, as well as nurture the soul!
These little wraps are nourishing with the high content of protein and fibre from the beans that is essential to repair the body as well as boost its immunity. They also contain fibre as well as the soluble type which is great for controlling blood cholesterol levels. A steady release of glucose which is great for people with diabetes. The greens in this dish not only provide essential fibre, vitamin C but also great to help fight off bacteria and will also chelate any oxidants that are lurking in the body. I have mentioned the wonderful benefits of cabbage here helping heal the gut and boost you full of good bacteria to help improve our immunity all round.
This dish will cost no more than $1o, it will serve two people and is perfect for any day/night of the week.
1 Tbsp coconut oil
3 Garlic cloves, finely sliced
1 Tin black beans, drained and washed
1 Tsp Souk spice
2 Tbsp Smoked paprika
1 Tbsp chilli paste or 1 fresh chilli
1 Tin diced tomatoes
Sea salt and pepper
1 gem/cos/romaine lettuce full leaves, washed
1 Cup red cabbage, finely sliced
1 Tbsp apple cider vinegar
1/4 Cup goats curd or greek yoghurt
1/4 Cup parmesan, finely grated
1/2 Lemon, squeezed
1/2 bunch coriander, washed & roughly chopped
- In a large frying pan, melt the coconut oil over a medium heat. Add garlic and lightly fry until soft and fragrant.
- Add black beans and let them heat for 5 minutes. Then add paprika, souk spice and chilli, stir well.
- Add tinned tomatoes, stir well and let them simmer for 5-7 minutes until it has thickened. Season to taste with sea salt and pepper and a little honey if tomatoes are tart. Squeeze a quarter of the lemon in and stir.
- Whilst tomatoes are simmering, make your pickled cabbage by adding vinegar and a couple of pinches of sea salt, massage with hands to get the enzymes working and the cabbage will start producing water.
- Serve on a large plate or tray, scatter pickled cabbage on leaves, followed by dollops of your smokey beans, sprinkle with parmesan, coriander, squeeze of lemon and when you are just about to devour add the goats curd.