Red Bean Recipes, Vegetarian - October 31, 2023

Smokey Aubergine + Red Bean Tacos with Crunchy Tahini Slaw

Name: Smokey Aubergine + Red Bean Tacos with Tahini Slaw
Cook time: 30 min
Total time: 30 min
Yield: 4-6
Ingredients: 3 aubergines; 1 tbsp olive oil; 250g of cherry plum tomatoes; 1 tbsp tomato puree; 1 garlic clove, finely sliced; 2 heaped tsp smoked paprika; 1 jar of Bold Bean Co Queen Red Beans, drained; 1 tbsp greek yoghurt; 3 tbsp tahini; The juice of ½ lime; 25g of soft herbs - we used a mix of coriander and dill; 1 small garlic clove, grated; 2 tbsp jalapenos; ½ white cabbage, finely shredded; 6-10 small, soft tortillas; Pomegranate molasses (optional)

Smokey Aubergine + Red Bean Tacos with Tahini Slaw

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Servings

4-6

Cook Time

30 minutes

Ingredients

3 aubergines
1 tbsp olive oil
250g of cherry plum tomatoes
1 tbsp tomato puree
1 garlic clove, finely sliced
2 heaped tsp smoked paprika
1 jar of Bold Bean Co Queen Red Beans, drained

Tahini Dressed Slaw

1 tbsp greek yoghurt
3 tbsp tahini
The juice of ½ lime
25g of soft herbs - we used a mix of coriander and dill
1 small garlic clove, grated
2 tbsp jalapenos
½ white cabbage, finely shredded

To assemble

6-10 small, soft tortillas
Pomegranate molasses (optional)

Directions

Put the aubergine directly under a hot grill. Cook, turning regularly, for 10 mins until totally blackened and collapsing. Set aside to cool slightly.
Heat the oil in a non-stick frying pan over a high heat. Add the cherry tomatoes and cook for 5-6 minutes until the toms are blistered, soft and slightly charred. Lower the heat, add the garlic and fry off for 1-2 minutes until fragrant, then stir through the tomato puree and the paprika, trying not to break up the tomatoes too much in the process.
While that’s cooking, make the slaw. Set aside a few of the coriander leaves for garnish. Then, add all of the remaining dressing ingredients to a small bowl with 1 tbsp of water and mix well to combine. Add more water to loosen, if necessary. Dress the shredded cabbage with the dressing and a pinch of salt.
Once the aubergine is cool enough to handle, peel away the skin and shred the flesh using a fork. Mash the flesh into smaller pieces. Stir the aubergine into the tomato mixture, then add the red beans with their bean stock. Season with a good pinch of salt.
Once you’re ready to serve, heat a griddle pan over a medium-high heat and quickly griddle the tortillas until lightly charred. You could also do this over a naked flame. (this is optional, but it adds a great charred flavour!).
To assemble the tacos, spoon on the aubergine and red bean mixture and top with the crunchy tahini slaw. Finish with the coriander leaves and a drizzle of pomegranate molsasses too, if you like.