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Refried Carlin Peas with Grains + Pickled Chillis
This is an exclusive recipe from Joe Woodhouse's third cookbook 'Weeknight Vegetarian'.
Joe is a chef, food writer + photographer, and a huge champion of generous vegetarian cooking that doesn't sacrifice on flavour.
"I like my refried beans a bit wetter than you often see them, so in a way, this is reminiscent of a chilli, and I do often serve it on cooked grains. It’s a great nutritional platform to top with whatever you have, so it’s good for clearing out the veg drawer. Add any bits of veg that you have – finely chopped carrot, cabbage, potato – and it will all add to the flavour. If you haven’t got carlin peas, try the recipe with different pea or chickpea varieties instead" - Joe.
Pre-order Joe's book here, and Check out more of Joe's recipes on his Instagram here.
Ingredients
1 jar Queen Carlin Peas - with their bean stock
3 tbsp olive oil
2 red onions, or brown onions, finely chopped
3 garlic cloves, sliced, or 1 good heaped teaspoon garlic powder
1 heaped tsp ground coriander
1 heaped tsp paprika, sweet, or hot, or a blend
1 tsp dried oregano
1 tsp or so of wine vinegar, or cider vinegar, to taste
For the topping
1 onion, or 2 banana shallots, finely chopped
10g coriander, leaves picked, stalks finely chopped
juice of 1 lemon or lime, or a splash of cider vinegar
To serve
cooked grains of choice
Pickled chillies or hot sauce (optional but good)
Directions
In a pan over a medium heat, add the oil, onions and a good pinch of salt. Cook for 10–15 minutes until the onions are soft and translucent.
Add the garlic, spices and oregano to the onions, stir, and then follow with your drained cooked peas with their bean stock. If it’s looking a little dry - add a splash of water (they might need a few!) Bring to a simmer and let it bubble for 10 minutes.
In a separate bowl, mix together the onion or shallots, coriander stalks and citrus juice with a pinch of salt. Set aside.
Check the seasoning of the peas or beans, adding the vinegar to taste, then either serve straight away or leave off the heat to let the flavours marry further, as they will improve with time (and this is great after a couple of days in the fridge). Serve on a bed of grains with the onion or shallot topping and scattered with the coriander leaves, with the fermented chillies or hot sauce, if you like.
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