Creamy White Bean Chilli with Green Slaw
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 0.5 teaspoon coriander seeds
- ½–1 teaspoon cayenne pepper
- 2 bay leaves
- 2 brown onions
- 2 green peppers
- 2 x 14 oz tins butter beans
- 2 x 14 oz tins white beans
- 2 handfuls of kale
- 3 limes
- drizzle of olive oil
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Warm the olive oil in a shallow casserole dish set over medium–low heat. Add the garlic, cumin seeds, oregano, coriander seeds, cayenne pepper and bay leaves; cook for 3–4 minutes until fragrant.
Step 2
Add the onion, pepper and a pinch of salt; cook for 25–30 minutes until caramelised.
Step 3
Stir in both the beans, along with the liquid from the jar (if you’re using tinned beans you might like to add a stock cube). Cover and simmer for 15–20 minutes.
Step 4
To make the slaw, simply combine all of the slaw ingredients in a bowl along with a generous pinch of salt and set aside to soften.
Step 5
Once the beans are cooked, stir in the kale until wilted, about 2–3 minutes. Squeeze over the lime juice.
Step 6
To serve, divide into bowls and top with some slaw, avocado, coriander and a pinch of dried red chilli flakes (if using). Delicious with steamed rice or quinoa.
Step 7
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