{"id":149797,"date":"2022-01-20T21:58:57","date_gmt":"2022-01-20T20:58:57","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=149797"},"modified":"2022-01-20T21:58:57","modified_gmt":"2022-01-20T20:58:57","slug":"sam-and-shauna-black-eyed-bean-cassoulet-with-coal-baked-beetroot-and-cashew-crema-recipe","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/149797\/sam-and-shauna-black-eyed-bean-cassoulet-with-coal-baked-beetroot-and-cashew-crema-recipe\/","title":{"rendered":"Sam and Shauna Black Eyed Bean Cassoulet with Coal-baked Beetroot and Cashew Crema recipe"},"content":{"rendered":"

Sam and Shauna served up a tasty Black Eyed Bean Cassoulet with Coal-baked Beetroot and Cashew Crema on Matt Tebbutt’s Go Veggie and vegan.<\/p>\n

The ingredients for the Coal-Baked Beetroots: 1kg golden beetroot and 3 Handfuls of British charcoal.<\/p>\n

For the Black-eye Bean Cassoulet Holy trinity: 3 celery ribs, diced, 1 large green pepper, diced, 1 large brown onion, diced, 2 cloves of garlic, minced and 3 tbsp of Creole Seasoning*<\/p>\n

*Creole Seasoning: 2 tbsp paprika, 2 tbsp dried thyme, 1 tbsp smoked paprika, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp dried basil, 1 tsp cracked black pepper<\/p>\n

500g tomato passata, 150ml Organic veg stock, 2 x 400gm tins black eye beans, drained, 1 tsp cayenne pepper, Small handful chopped flat leaf parsley, 1 tablespoon fresh oregano, finely chopped, salt and cracked black pepper to taste.<\/p>\n

For the cashew crema: 250gms unsalted cashews (soaked in water overnight), sea salt to taste, small handful flat Leaf parsley leaves, chopped, 2 tbsp lemon juice and 100-150ml water.<\/p>\n

Garnish with micro herbs and edible flowers: amaranth and borage work well.<\/p>\n