California BBQ Beanit® with Grilled corn and herb slaw - Beanit

California BBQ Beanit® with Grilled corn and herb slaw

Yields4 Servings

Beanit® went to L.A. and this recipe happened! The perfect BBQ pita, filled with tangy coleslaw and barbecued Beanit®. We love it!

Ingredients

 250 g Beanit® Fava Bean Chunks (1 packet = 250 g)
 2 ears of corn, grilled, kernels sliced from the cob
 5 dl sliced red and green cabbage
 several bunches of leafy herbs, sliced (basil, mint, tarragon, shiso, Italian parsley, chives etc)
 1 lime, squeezed and zest finely grated
 1 dl kewpie mayonnaise
 2 tbsp prepared horseradish
 1 tbsp calabrian chili oil
 sliced kumquats, de-seeded
 roasted garlic bbq sauce

Directions

1

Mix the corn, cabbage, and herbs together with the mayo, horseradish, lime juice & zest and chili oil. You want the slaw to be creamy and spicy and acidic. Adjust the mayo, horseradish, chili oil and lime juice to hit that sweet spot. Salt to taste.

2

Sear the Beanit® until caramelized, then add the BBQ sauce by the tablespoon and keep searing until it is sticky and further caramelized.

3

Serve in a halved pita bread and top with sliced kumquats.

We served these in pitas, but you could do them just as easily as tacos or as sloppy joes or enjoyed simply on a plate.

California BBQ Beanit® with Grilled corn and herb slaw

Ingredients

 250 g Beanit® Fava Bean Chunks (1 packet = 250 g)
 2 ears of corn, grilled, kernels sliced from the cob
 5 dl sliced red and green cabbage
 several bunches of leafy herbs, sliced (basil, mint, tarragon, shiso, Italian parsley, chives etc)
 1 lime, squeezed and zest finely grated
 1 dl kewpie mayonnaise
 2 tbsp prepared horseradish
 1 tbsp calabrian chili oil
 sliced kumquats, de-seeded
 roasted garlic bbq sauce

Cooking instructions

1

Mix the corn, cabbage, and herbs together with the mayo, horseradish, lime juice & zest and chili oil. You want the slaw to be creamy and spicy and acidic. Adjust the mayo, horseradish, chili oil and lime juice to hit that sweet spot. Salt to taste.

2

Sear the Beanit® until caramelized, then add the BBQ sauce by the tablespoon and keep searing until it is sticky and further caramelized.

3

Serve in a halved pita bread and top with sliced kumquats.

We served these in pitas, but you could do them just as easily as tacos or as sloppy joes or enjoyed simply on a plate.

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