2 tins of black beans,
a medium onion, chopped finely
5 cloves garlic
1 tsp cumin seeds
1 tsp oregano
30g sea radish, greenery separated and stalks roughly chopped in 8mm pieces
15g alexanders stalks, chopped into 8mm pieces and half the greenery, roughly chopped
½ a chicken or veg stock cube
Salt to taste.

 
Method:

1. Fry the onion gently for 5 minutes with the cumin seeds; add the garlic (chopped finely 15 minutes in advance) and continue to cook gently for a further 20 minutes.

2. Add the oregano and the beans, season with stock cube then bring to simmer and continue cooking for another ten minutes with the sea radish greenery.

3. Add the lime juice just before serving, bring back to piping hot then lastly add the chopped alexanders greens.

4. In the meantime, fry the stalks in oil on a medium heat until they become slightly crispy: be careful not to burn.

 

Serving suggestion - as enchiladas: Fill your tortillas with  the bean mixture with the crispy stalks, grated cheese, the black mustard salsa and sour cream.