BBQ Bean and Lentil Tacos
Prep: 20 mins | Cook: 80 mins | Total: 100 mins | Quantity: Serves 4
Ingredients
- 3/4 cup (150g) Hodmedod’s dried red haricot beans (soaked overnight in cold water)
- 1/2 cup (115g) Hodmedod’s dried olive green lentils (soaked overnight in cold water – separate from the haricot beans as they’re cooked for different amounts of time)
BBQ sauce:
- 1 red onion – peeled
- 3 cloves garlic – peeled
- drizzle of oil
- 1/2 bell pepper (any colour – red ones are sweeter)
- 1/2 tsp dried rosemary
- 1/3 cup (50g) sun dried tomatoes
- 1 tblsp coconut sugar
- 1 tblsp Hodmedod’s Umami Paste
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp mustard (English, dijon or wholegrain all work for this)
- 1 tblsp liquid aminos (or sub for soy sauce)
- salt and pepper
To serve:
- 4 tacos (I used soft corn tacos)
- Diced red cabbage (optional)
- Diced bell pepper (optional)
- Minted pea guacamole (see note)
Instructions
- Drain the haricot beans then put into a medium pan with plenty of cold water and bring to the boil. Rapidly bring to the boil then cover and simmer for 40 minutes. Keep an eye on them and top up with more water if necessary
- Drain the lentils, add to the pan of haricot beans and simmer for a further 20 minutes until both beans and lentils are soft, topping up with more water if needed
- Drain and set aside
- Finely dice the red onion and crush the garlic and add both to a medium saucepan with a drizzle of oil
- Cook over a medium heat for 3-4 minutes until just softened then add the remaining bbq sauce ingredients and gently sizzle for just one minute
- Add the cooked beans and lentils along with 1/2 cup (120 ml) water and bubble for 2-3 minutes until thickened
- Taste and add salt and pepper as neceesary
- If using, spoon the pea guacamole onto a taco and top with the BBQ beans and lentils. Top with the diced cabbage and bell pepper
Notes
- To make the minted pea guacamole boil 1 cup (150g) frozen petit pois peas for 2 minutes then refresh under cold water. Mash half the peas with the flesh from a ripe avocado and 1 clove crushed garlic. Stir in 1/2 tsp ground cumin, 1-2 tsp fresh lemon juice, salt and pepper, 3-4 leaves shredded mint leaves, a finely sliced spring onion and the rest of the peas. Keep covered in the fridge for up to 1 week
Recipe by The Cook & Him at https://thecookandhim.com/recipes/bbq-bean-and-lentil-tacos/