Serves 6 as a side dish –
400g (14oz) dried cannellini beans – soaked overnight in plenty of cold water.
For the chilli sauce:
6 cloves garlic, peeled
A 2cm (1”) chunk of fresh ginger
4-5 red chillies, deseeded, adjust the number of chillies depending on how hot you like it!
3 tbsp fresh lemon juice
Approximately 60g (1/4 cup) coconut nectar
A little organic apple cider vinegar
For the salad:
3 bell peppers, deseeded and coarsely chopped
4 spring onions, chopped
A small handful of fresh coriander and mint, chopped
2 tbsp black onion seeds
2 radishes, thinly sliced
Start by cooking the beans in plenty of water; bring to the boil, removing the scum off the surface at regular intervals. After about 10 minutes reduce the heat, cover and simmer for an hour or so – the beans should be soft but not breaking up. Do not add any salt, as this will toughen the skin.
While the beans are cooking make your chilli sauce, blitz all the ingredients in a food processor. Scrape the sauce into a small pan and heat gently. Cook for 5 minutes, taste and adjust the flavours by adding more lemon juice, vinegar and coconut nectar, until it is to your liking. The end result should be hot, sweet and sour. The sauce is quite fiery but you can adjust how much you add to the salad, using a little organic, cold pressed extra virgin olive oil and lemon juice to create a less spicy dressing than just the chilli sauce alone.
Once the beans are cooked, rinse them in plenty of cold water and place in a large bowl. Add the chopped peppers, spring onions, herbs and onion seeds, then stir through enough chilli sauce to coat the beans. Taste and adjust the seasoning and serve decorated with the radish. This dish also works well hot as a vegan main.