Name: Asian Hispi Cabbage with Tahini Butter Beans, Peas + Chilli Oil
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 tbsp rapeseed (canola Oil); 1 hispi (also known as pointed or sweetheart) cabbage (about 400g/14oz), cut lengthways into quarters, core and all; 40ml (1 ½ fl. oz) water; 4 spring onions (scallions), finely chopped; 3 garlic cloves, finely chopped; 3cm (1 ¼ inch) piece of fresh ginger, peeled and grated; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 1 x 600g (1lb 5oz) butter beans, drained and rinsed; 100g (3 ½ oz) frozen peas, thawed; 100g (3 ½ oz) edamame beans (optional); 2 tbsp tahini (ensure runny); juice of ½ lime; Pinch of sea salt; 2 tbsp chilli oil; 2 tbsp mixed sesame seeds; 1 tbsp crushed peanuts (optional)

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-asian-hispi-cabbage-with-tahini-butter-beans-peas-chilli-oil-boldbeanco-nisha-parmar

Ve D G V

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Asian Hispi Cabbage with Tahini Butter Beans, Peas + Chilli Oil

Nisha Parmar

HUGE thank you to food writer, private chef + cookbook author Nisha Parmar for sharing this stunner of a recipe from her new cookbook, SHARE: Asian-inspired Dinner Party Dishes.

Nisha was also a Masterchef finalist in 2018 and has now gone onto private cheffing for celebrities. Check out more of Nisha's incredible work here.

"Cabbage is sexy. That sounds so wrong, but cooked like this, hispi is the sexiest 'sweetheart' of the cabbage family. Paired with butter beans, it's unbelievable as a main or as a side. When vegetables are celebrated like this, they have the power to steal the limelight from any joint of juicy meat"

Feeds: 3

Takes: 30 minutes

Ingredients

1 tbsp rapeseed (canola Oil)
1 hispi (also known as pointed or sweetheart) cabbage (about 400g/14oz), cut lengthways into quarters, core and all
40ml (1 ½ fl. oz) water
4 spring onions (scallions), finely chopped
3 garlic cloves, finely chopped
3cm (1 ¼ inch) piece of fresh ginger, peeled and grated
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil

For the Tahini Butter Beans

1 x 600g (1lb 5oz) butter beans, drained and rinsed
100g (3 ½ oz) frozen peas, thawed
100g (3 ½ oz) edamame beans (optional)
2 tbsp tahini (ensure runny)
juice of ½ lime
Pinch of sea salt

To garnish

2 tbsp chilli oil
2 tbsp mixed sesame seeds
1 tbsp crushed peanuts (optional)

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Mix together all the ingredients for the tahini butter beans and set aside.
step 2
Next, rub a little of the oil all over the cabbage wedges. Hear a large non-stick frying pan (that has a lid) over a medium-high heat, then when hot, add the wedges, of a flat side. Leave to cook without moving them for 2-3 minutes until charred, then flip to the other flat side. Once charred, flip onto the rounded side, add the eater, cover with a lid and leave to steam for 5 minutes. Remove and set aside on a plate.
step 3
To the same pan, add the remaining oil and stir-fry the spring onions, garlic and ginger for about 2 minutes. Add the soy and oyster sauces with a splash of water to loosen, let this bubble for about 1 minute, then return the cabbage to the pan to coat. Take off the heat and drizzle over the sesame oil.
step 4
To assemble, spoon the tahini butter beans and peas onto a large platter, arrange the cabbage wedges on top, drizzle over some chilli oil, and sprinkle over the sesame seeds and crushed peanuts (if using).

Delicious Butter Beans

Cook with Butter Beans