Bubble and Squeak with Spicy Latin Flavored Beans
Ingredients: red beans, shallot, serrano chili, cilantro, limes · 240 min cook time · 700kcal · ₩28,850
Ingredients
1pound red beans, 1ea shallot, 2ea serrano chili, 0.25ea cilantro, 2ea limes, 1tbsp sugar, 1ea onion, 2tbsp oil, 1pound tomatillos, 1carton stock, 1pinch salt, 0.5tsp pepper, 1tsp cumin, 1tsp oregano, 1tsp garlic powder, 2ea carrots, 2ea Yukon Gold potatoes, 0.5ea Napa cabbage, 3ea fresh garlic, 1tbsp butter, 100g smoked gouda cheese, 1tbsp molasses
Instructions
1. Soak red beans in plain water overnight, or for at least a couple of hours to reduce cook time.
2. For the pickled condiment, thinly slice a shallot lengthwise. Slice a serrano chili into simple rounds. Chop a little cilantro. Zest limes before juicing.
3. Combine shallot, serrano, cilantro, and lime zest in a bowl. Juice the limes into the bowl and add a spoonful of sugar. Ensure everything is submerged; it will break down as it sits.
4. For the beans, chop a large onion and start it in some oil in a pot. Slice and add the remaining serrano chilies.
5. Roughly chop about a pound of tomatillos and add them to the pot with the onions and chilies. Cook until they start to soften.
6. Drain the soaking water from the beans and add them to the pot once the tomatillos are soft.
7. Cover the beans with a watery liquid, such as stock. Add a big pinch of salt, pepper, cumin, oregano, and garlic powder. Simmer until the beans are soft, which will take a couple of hours.
8. For the bubble and squeak, get a big pot of water boiling. Add carrots first, as they need more time to become mashable than potatoes.
9. After the carrots have had a head start, add the potatoes (e.g., Yukon Golds) to the pot.
10. Prepare the Napa cabbage by digging out the hardest part of the core and slicing a lobe into ribbons. Add the cabbage to the pot after the potatoes have cooked for some time; it will wilt down.
11. While waiting for vegetables to cook, chop a bunch of fresh garlic.
12. Once potatoes are mashably soft, drain all vegetables thoroughly. Melt in a little butter, add plenty of seasoning, and the chopped fresh garlic.
13. Mash the vegetables, but not thoroughly; aim for a non-homogeneous texture. Stir in some smoked gouda cheese to help bind everything.
14. Taste and adjust seasoning as necessary. Transfer the mixture to a buttered baking dish, smooth it out, and top with the remaining smoked gouda cheese.
15. Bake at 400°F (200°C) for about 40 minutes, or until solid and browned on top.
16. Check the beans for softness. Taste and adjust seasoning, adding more salt if needed, and a little lime juice.
17. Stir in a spoonful of molasses into the beans for a touch of sweetness.
18. Let the bubble and squeak casserole cool and firm up for a while before scooping.
19. Serve a scoop of bubble and squeak with a side of beans, garnished with fresh lime wedges, cilantro, and the quick pickles.
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