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Ingredients
Method
- 250g black beans, soaked overnight
- 3 tbsp olive oil
- 1 diced onion
- 2 diced green peppers
- 3 diced celery stalks
- 3 crushed garlic cloves
- 2 tsp smoked paprika
- 1 litre chicken stock
- ½ shredded savoy cabbage
- 200g bacon lardons
- Drain the beans and preheat the oven to 200C. Add 2 tbsp oil to a frying pan and cook the onion, peppers and celery for 10 mins to soften. Reduce the heat and add the garlic and paprika, then cook for 2 mins more. Add the beans to the pan with the stock and cook for 30 mins or until tender.
- Meanwhile, pop the cabbage in a colander over the sink and pour over a kettle of boiled water. Cover with a plate and leave to steam. While you wait, fry the lardons in the rest of the oil for 5 mins until crisp, then remove to a plate. Fry the steamed cabbage in the bacon fat for 5 mins. Once the beans are cooked, stir through about half the lardons and cabbage, divide between bowls and top with the remaining bacon and cabbage. Enjoy!
90 mins
4 serving
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