Corn and Butter Bean Chilli in Cabbage Cups
Ingredients
- 3 -4 tablespoons of olive oil
- 100 g of chopped onion
- 1 celery stick, chopped
- 1 leek about 50 g chopped
- 3 garlic cloves chopped
- One tin of butter beans, drained and rinsed
- 2 Corn on the cob kernels removed
- Half a teaspoon of ground
- Half a teaspoon of ground coriander
- Quarter teaspoon of cayenne pepper or a few shakes
- A quarter teaspoon of chilli powder or a few shakes salt and pepper to taste
- 1 teaspoon of lime juice
To serve
- 1/2 red pepper cubed
- 1 spring onion finely chopped
- 5 g of fresh coriander
- Leaves of one small cabbage to make little cups
- Fresh chilli
- 1 lime
Instructions
- Add oil to a pan and when heated, add the chopped onion stir for about two minutes until translucent,
- add the celery stick and leek. Continue to stir for a further 2 to 3 minutes. If it looks like it’s burning add a table spoon or two of water or some more Olive Oil
- Add the chopped garlic stir for seconds
- Now add the butter beans to the pan along with the corn from to cook for three minutes.
- now add the spices and cook for a further 1 minute toss and stir to ensure it doesn’t burn
- Separate, the leaves of one small cabbage
- Place on a plate and fill with the bean mixture
- Top with chopped red pepper, coriander and spring onion
- squeeze lime , drizzle with Olive Oil and serve with extra chilli on the side. Sour cream and yoghurt is also a great addition to this meal with chipotle sauce
Notes
Drain and rinse the butter beans is they usually have a high salt content and if you are watching your salt intake, you might want to just rinse the salt and add your own salt at the end
For your meat eating friends and family add pieces of grilled chicken. To make the meal stretch a little further serve in soft flour tortillas and chop the cabbage up instead of using them as cups.