One-pan Cabbage & Spicy Bean Bake
A simple veggie and protein-packed recipe that doesn't require a lot of chopping or cooking, yet it will impress.
Substitutes:
- No parsley? Use coriander or basil instead.
- No butter beans? Try cannellini beans instead.
- No onion? Use shallot, red onion or spring onions instead.
- No gochunjang? Use any red pepper paste instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 Cabbage (any)
1 Can butter beans
250 g Cherry tomatoes
1 Onion (chopped )
3 tbsp Olive oil
1 tbsp Korean gochujang (hot red pepper paste )
2 tbsp Parsley (chopped )
Salt & pepper
Recipe:
- Cut the cabbage into wedges. Place a large deep frying pan over medium heat. Add the oil and cabbage wedges. Pan-fry for 3-4 minutes on each side until charred.
- Add the cherry tomatoes to the pan, along with the butter beans with their water, onion, gochujang, 150 ml of water and a pinch of both salt and pepper. Cover and bring to a boil, then reduce the heat and simmer for 5 minutes.
- Remove the lid from the pan and cook for another 10 minutes. Serve with freshly chopped parsley. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days.
