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.
The ingredients for the Coal-Baked Beetroots: 1kg golden beetroot and 3 Handfuls of British charcoal.
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*
*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
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.
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.
Garnish with micro herbs and edible flowers: amaranth and borage work well.
See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.