Fruity Caribbean Black Bean Supper

This is one of my favourite hot salad dishes and one we just demonstrated at Plant Based Live over the weekend.

Our guests loved it!

INGREDIENTS
  • 140g cooked black beans
  • 100g puy lentils
  • ½ large papaya
  • 1 sliced shallot
  • Handful of coriander
  • Bag of baby mixed leaves
  • Splash of olive oil
  • Salt to taste
  • Drizzle of Chef Bernie’s Mango Chilli Sauce
METHOD
  1. Prepare your fruits by removing any seeds  and skin, cutting the fruit into bite size pieces
  2. Prepare the salad on two plates around the edges leaving the middle open.
  3. In a non stick pan sauté the sliced shallot in the olive oil, when just beginning to colour add the beans and heat for a few minutes.
  4. When heated right through add in the fruits and coriander, mix lightly, turn off the heat after 1 minute before the fruits and coriander get too hot, you are aiming to just have them warm not cooked, add salt to taste.
  5. Serve with a drizzle of Chef Bernie’s Mango Chilli Sauce

 

Bean.Mango

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s