Vegetables

 

White Bean Buljol

In this Trinidad breakfast favorite, the more neutral white bean flavor is a great substitute for saltfish. Adjust the quantity of ingredients to suit your taste buds.
Print Recipe
Servings 2

Ingredients
  

  • 1 cup white beans, cooked and liquid drained
  • 4 cups cabbage, shredded
  • ¼ cup onions, finely chopped
  • 1 7- inch carrot, shredded
  • ½ cup sweet pepper, diced into ¼ or ½-inch cubes (Bell pepper, pimento pepper or mini pepper)
  • 1-2 scallions, chopped
  • 1 medium ripe tomato, diced
  • ½ cup sweet corn kernels
  • 1 tbsp lemon juice, or ½ tbsp lime juice
  • 2 tsp olive oil
  • 1 tsp salt, or to taste
  • 1 dash of black pepper or to taste
  • hot pepper to taste, finely chopped (optional)

Instructions
 

  • Heat a skillet to medium heat.
  • Add 1 tsp olive oil, then add the onions, sweet pepper and 1 tsp of salt, and gently stir for 2 minutes.
  • Add the white beans and sauté for 3 minutes, then remove from heat and set aside.
  • To a large bowl all the other ingredients - shredded cabbage, carrots, tomato, corn, scallions, lemon juice, salt and pepper and gently mix.
  • Add the beans mixture and 1 tsp olive oil and mix gently.
  • Serve as is or chilled.

Notes

Pairing:
Serve with fry bake, in a sandwich, wrap or other flatbread.
Serve over a bed of lettuce and cucumber.
Serve with cooked ground provision, or fried plantains.