BLACK-BEAN BURGERS
SERVES 4 // HANDS-ON 20 min // HANDS-OFF 20 min
Ingredients
2 × 400g tin black beans
2 cups breadcrumbs
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
1 egg
2 tbsp chopped coriander
Salt and pepper
Chilli, chopped, to taste
Olive oil, to fry
200g mixed cherry tomatoes, chopped
½ red onion, peeled and chopped
1 avocado, peeled
½ cup sour cream
Juice of 1 lime
4 hamburger rolls, to serve
Method
1. Crush the beans with a fork. Combine with breadcrumbs, onion, garlic, egg, coriander,
salt, pepper and chilli.
2. Shape into 4 patties. Place in the fridge for 20 minutes.
3. Heat oil over medium heat and fry patties for 8 minutes per side.
4. To make the salsa, combine the tomatoes and red onion.
5. Mash the avo and mix it with sour cream and lime juice. Season with salt and pepper.
6. Serve the bean burgers on rolls, with salsa and avo cream.
CHICKEN AND KIDNEY-BEAN ENCHILADAS
SERVES 4 // HANDS-ON 45 min // HANDS-OFF 30 min
Ingredients
¼ cup olive oil
2 onions, peeled and chopped
3 garlic cloves, peeled and crushed
1 tbsp flour
1 tbsp dried origanum
1 tbsp chilli powder
1 tbsp ground cumin
2 × 400g tin chopped tomatoes
400g tin red kidney beans
1 tsp sugar
Salt and pepper
2 tsp ground coriander
1 tsp paprika
Juice of 1 lemon
2 chicken breast fillets, sliced
1 red pepper, seeded and chopped
1 cup tinned sweetcorn
4 tortillas
1 cup sour cream
2 cups grated cheddar
Method
1. Heat a little oil and fry 1 onion until soft, 5 minutes. Add 2 garlic cloves and fry for 1 minute.
2. Add flour, origanum, chilli powder and 1 tsp cumin.
3. Add 1 tin chopped tomatoes, beans and sugar. Simmer, while stirring, for 15 minutes until the sauce thickens. Season.
4. Preheat oven to 200°C and grease an ovenproof dish.
5. Mix 2 tsp cumin, coriander, paprika, lemon juice and 2 tbsp olive oil. Coat the chicken and leave to marinate for 10 minutes.
6. Meanwhile, heat oil and fry the remaining onion, garlic and pepper until soft. Remove from the pan, then fry chicken until golden and cooked through.
7. Return the onion mixture to the pan. Add the sweetcorn and remaining chopped tomatoes. Season. Simmer for 10 minutes.
8. Divide the mixture between the tortillas and roll up. Pour half the sauce into the dish and pack in tortillas. Cover with the rest of the sauce, dot with sour cream and cover with cheese. Bake for 30 minutes, until golden.
CRISPY PORK AND BUTTER-BEAN MASH
SERVES 4 // HANDS-ON 15 min // HANDS-OFF 10 min
Ingredients
500–800g pork tenderloin
3 tbsp olive oil
2 tbsp honey
½ tsp garlic powder
Salt and pepper
2 × 400g tin butter beans
¼ cup hot milk
1 tbsp chopped parsley
Method
1. Preheat oven to 200°C.
2. Rub the pork with 2 tbsp
oil, honey, garlic powder, salt and pepper.
3. Heat a pan until smoking hot. Sear the pork until caramelised on all sides. Place in the oven for
10 minutes, until fully cooked.
4. Heat the beans and milk in
a pot. Mash, then add 1 tbsp oil, parsley, salt and pepper.
5. Serve the pork tenderloin
on the butter-bean mash.
BUTTER-BEAN CHOCOLATE CAKE
SERVES 4 // HANDS-ON 10 min // HANDS-OFF 40–45 min
Ingredients
400g tin butter beans, drained and rinsed
5 eggs
85g butter
80g dates, soaked in 1 cup
boiling water, drained
30g cocoa, plus extra to dust
2 tbsp honey
1 tsp vanilla essence
1 tsp baking powder
1 tsp cinnamon
½ tsp bicarbonate of soda
¼ tsp salt
Method
1. Preheat oven to 180°C. Grease and line a 20 cm cake tin.
2. Mix all the ingredients with
a hand blender. Pour into the cake tin.
3. Bake for 40–45 minutes, or until a skewer inserted in the middle comes out clean.
4. Decorate with a dusting of cocoa powder.
