Jamaican-style Spicy Black Beans & Cabbage

Ingredients

• Red cabbage

  Red, raw

  2 cup, chopped or 178g

• Black Soybeans, Dry

  1 cup or 172g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Onions

  Raw

  1 small or 70g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Allspice

  Spices, ground

  2 tsp or 4g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Lemon juice

  Raw

  8 tsp or 41g

Directions

1. Cook the beans in a pressure cooker for 12-16 minutes with enough water to cover by at least an inch, then drain and rinse. Alternatively, cook them in the typical method of soaking them overnight, then simmering.
2. Preheat the oil in a wide saucepan on low-medium heat. While the oil is heating, slice the onion and leek and chop or crush the chilies.
3. When the oil is ready, after 5-10 minutes, add the onion, leek, and hot chilies and sauté on low heat for about 5 minutes. In the meantime, chop the cabbage and mix the flaxseed meal with water for the thickener.
4. Add the cabbage and cook for another 5 minutes, then add all of the remaining ingredients. Turn up to medium heat and cook, covered, for a final five minutes, then remove from heat and garnish as desired.

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