Smoked BBQ Bites with Corn & Black Bean Stew

Serves 2 • Prep 20 min • Cooking 45 min
Vegans

Get this Stuff 

 

For the Corn and Black Bean Stew 

2 corn on the cob 

6 baby corn, halved 

400g black beans, washed & drained 

1 onion, finely diced 

1 carrot, finely diced 

1 celery stick, finely diced 

2 cloves of garlic, finely chopped 

400ml passata  

2 tbsp tomato purée  

1 tsp paprika  

1 tbsp chopped coriander  

2 tbsp balsamic vinegar  

3 tbsp olive oil  

 

For the Green Chilli Salsa 

6 jalapeño peppers, deseeded and halved 

2 green chillis, deseeded and finely chopped 

Salt & pepper 

Do this stuff

 

  1. Preheat oven to 180°c. 
  2. Bring a saucepan of water to the boil and add a teaspoon of salt. Add your corn cobs and simmer for 15 mins.  
  3. Heat the olive oil in a saucepan and add the onion, carrot, celery and garlic and cook until turning translucent. Now add the tomato purée and keep stirring at a high heat. Add the paprika and continue to stir, at this point the mixture will start to catch. Now add the balsamic vinegar and stir well before adding the passata and a good splash of water. Reduce the heat.  
  4. Drain your corn cobs and place on a tray along with the jalapeño peppers. Coat with a little oil and roast in the oven for 15 mins.  
  5. On another tray add your Smoked BBQ Bites and follow the cooking instructions.  
  6. Now your sauce has reduced a little add the halved baby corn and your tin of black beans, allow to simmer for a further 15 mins.  
  7. Take your corn cobs out of the oven and allow to cool for 5 mins. Meanwhile, take the roasted jalapeños and blitz before transferring to a bowl. Add the seasoning, the diced green chilli and a glug of oil and mix well.  
  8. Stand your corn cobs on their ends, with a knife cut the corn from the cob and stir it all into your simmering stew.  
  9. Serve up the Smoked BBQ Bites with a good spoonful of the corn and black bean stew and a ramekin of the chilli salsa, sprinkle with chopped coriander and enjoy.  
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