White Beans with Smoked
Chilli and Lime Pickle

and Mexican Oregano

Sometimes it just has to be beans! I wanted a chili dish, but I’m not a fan of meat replacement for the sake of it, so I had to find something else to satisfy. White beans, like many varieties, are well established in many comforting European dishes, but not so often with the added warmth of chilli to accompany them.

The beans deliver a wonderful texture somewhere between comfort and ease of eating. Visually, you expect a mild dish despite the name, so the heat is less anticipated, and the inclusion of the lime provides a fresh counterpoint. The Mexican oregano is perfect here – adding a herby, peppery warmth and depth that you don’t get from normal oregano. It really is worth seeking out, although it is technically not oregano.

 

½ onion, finely chopped

2 tsp rapeseed oil

1 garlic clove, crushed

½ tsp chilli powder

½ tsp cumin seeds, ground

300ml (1¼ cups) light vegetable stock

1 x 400g (15oz) tin of cannellini beans, drained and rinsed

1 tbsp fresh coriander stalks, very finely chopped

1 tsp Mexican oregano

1 tsp Gran Luchito smoked chilli and lime pickle

squeeze of lime juice

small handful of fresh coriander leaves, roughly chopped

sea salt

some favourite bread for toasting

* Sauté the chopped onion gently in rapeseed oil for 6 minutes. Add the crushed garlic and cook for a further 2 minutes. Add the spices and cook out for 1–2 minutes, stirring occasionally. Add the stock, beans, coriander stalks, oregano and pickle and simmer again until the sauce has reduced by half and is coating the beans. Add the lime juice and season to taste with sea salt. Serve sprinkled with fresh coriander leaves on your favourite toasted bread.