Mexican Black Beans Cups with Pickled Cabbage & Jalapenos

Method

1. 1. Step 1

      In a medium pan, heat oil and add onion. Fry until slightly translucent and softened

   2. Step 2

      Add capsicum and stir for a few minutes further

   3. Step 3

      Add diced tomatoes and stock to capsicum and onion. Add in Mexican spice seasoning and turn heat to low for a few minutes

   4. Step 4

      Add in black beans and allow to simmer for 5 minutes on low until liquid has reduced slightly but not dried out

   5. Step 5

      Serve in lettuce cups and top with pickled jalapenos and cabbage, avocado and sour cream

2. Purple Cabagge

   1. Step 1

      To create a brine, heat water in a small saucepan over low heat. Add in vinegar, sugar, garlic, salt and pepper

   2. Step 2

      Simmer gently until the sugar is dissolved

   3. Step 3

      In a large bowl, add cabbage and pour the brine over until the cabbage is completely covered. Transfer cabbage and brine into an airtight jar and store in the refrigerator

   4. Step 4

      For best results, allow to pickle for at least 24hrs before use

3. Pickled Jalapenos

   1. Step 1

      Add water and vinegar to a small saucepan over low heat and bring to a gentle simmer

   2. Step 2

      Add in sugar and heat until dissolved

   3. Step 3

      Add in jalapenos and continue to simmer for a few minutes

   4. Step 4

      Transfer to an airtight jar and store in the refrigerator

4. Additional Comments

   1. Pickled vegetables are best enjoyed after 2-3 days of first being prepared.