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this recipe makes more plum sauce than is needed but it will store in fridge
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Ingredients
- 9 oz (250g) cooked kidney beans
- 1 tbsp olive oil
- salt and pepper
- juice of one lemon
- for the plum sauce
- 5 1/2 oz (150g) plums
- 2 oz (50g) pitted prunes
- 2 tbsp dark brown sugar
- 1/2 c red wine vinegar
- 1/4 tsp cayenne pepper
- 1 garlic clove, crushed
- 2 tbsp mixture fresh cilantro and mint roughly chopped
Directions
- For the plum sauce, halve the plums and remove the pits. Put all the ingredients for the sauce except the herbs, with 1/4 cup water into a saucepan and bring to the boil Immediately turn down to a simmer and cook for about 20 minutes. Puree the mixture and add the chopped herbs. Keeping some back for scattering on top of the dish.
- Mix the cooked beans withe the olive oil, seasoning, add the lemon juice. and slightly mash the mixture so that some beans are broken up and others remian whole. Mix with 4 tbsp of the plum sauce. Check the seasonings put into a bowl and scatter with herbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 692g | |
| Calories 681 | |
| Calories from Fat 140 | 21% |
| Total Fat 15.89g | 20% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 798mg | 33% |
| Potassium 1388mg | 40% |
| Total Carbs 121.32g | 32% |
| Dietary Fiber 19.6g | 65% |
| Sugars 68.77g | 46% |
| Protein 16.19g | 26% |
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