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The best meat-free BBQ

BBQ oven-roasted carrots with slow-cooked corona beans

This recipe originally comes from Bryant Terry's Vegetable Kingdom. We're in full summer swing and the idea of a BBQ - but plant-based sounds so delightful on this Sunday morning. Bryant calls for dried beans, but I'm not quite there yet for regularly remembering to soak beans, so I went with canned beans.

Funnily-enough, it's SUPER easy to get these giant corona beans canned and they seemed like a weird timing with being in quarantine. Almost like a big f-u to corona (aka covid-19). Maybe it's just my odd sense of humor with all this.

Bryant suggests serving the dish with pikliz. I was a little hesitant to make yet another component of this dish, but honestly, the pikliz absolutely made this dish. Their fiery, vinegary, and crunchy bite add the ultimate touch to this dish.

Since I was seeing this condiment appear in many of the new cookbooks on my self, I was curious to learn a bit more and naturally searched online and started to find a bunch of recipes around Haitian cusine. I really like the simplicity of Renz's recipe and did a bit of a combination between these (plus the fact that I didn't have any carrots on hand after roasted them whole).

Serves 2

Ingredients

BBQ seasoning

1 tsp ground white peppercorns

1 tbsp smoked paprika

1 tsp spicy paprika

1 tsp fine sea salt

1 tsp onion powder

1 tsp garlic powder

1 tsp ground cumin

Carrots

16 oz large carrots, trimmed and peeled

1 tbsp olive oil

2 tbsp BBQ seasoning

Beans

14oz can corona beans

1 1" piece kombu

1/2 onion cut into 4 chunks

1 clove garlic, peeled and sliced in half

1 dried chile de arbol

Sauce

1 tsp olive oil

1/2 onion, diced

1 garlic clove, finely minced

1 tsp coarse salt

2 tbsp tomato paste

2 tsp BBQ seasoning

1.5 tsp soy sauce

1 rosemary sprig

1 bay leaf

Pikliz

1 cup savoy cabbage, finely sliced

1 tsp coarse salt

1/4 cup white onion, thinly sliced

1/2 cup green bell pepper, finely sliced

1/2 cup red bell pepper, finely sliced

1 clove garlic, minced

1 spicy chili, whole

1/2 cup white vinegar

2 tbsp fresh lime juice

Recipe

STEP 1

For the BBQ seasoning mix the spices. Heat a small pan over medium heat. Once it's warm, add the spices and toast gently until fragrant. Store at room-temp for up to 2 weeks.

STEP 2

Preheat the oven to 300°F (130°C fan-forced). Line a baking pan with parchment paper. Place the carrots on the pan and rub with olive oil and the BBQ seasoning. Cover and seal with tinfoil and bake until the carrots are very tender, around 2 hours.

STEP 3

Drain the corona beans and place into a pot with 1/2 cup water, kombu, onion half, whole garlic cloves, salt, and dried chile. Simmer for 5-10 minutes.

STEP 4

To make the sauce, heat a medium sauté pan on medium-high heat. Add the olive oil and the diced onions and cook until soft. Then add in the minced garlic and salt and sauté for around 2 minutes until the garlic is soft, but not brown. Add the tomato paste and BBQ seasoning. Caramelize the mixture a bit on the pan. To deglaze, add the soy sauce and 1 cup water. Bring to a simmer and cook until the sauce has thickened a bit.

STEP 5

Add the corona beans to the tomato sauce mixture. Add in the rosemary sprig, and bay leaf and cook at a simmer for around 1 hour.

STEP 6

Once the carrots are tender, remove the tinfoil cover and bring the oven temperature up to 450°F (210°C fan-forced). You'll want to keep an eye on the carrots to make sure they brown/char evenly.

STEP 7

To make the pikliz, with 1 tsp salt and massage the cabbage until soft and wilted. Place into a bowl and put a weight on top for around 20-30 minutes. Press out the extra liquid released. Add all the veggies (including cabbage) to a large bowl and toss. Transfer to a sterilized glass jar. Pour in the vinegar, lime juice, and 1/8 cup water - or enough to cover the veggies. Cover and refrigerate at least overnight.

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

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- Julia Feld