Bean and Chinese cabbage stir-fry

Ingredients for 4 servings:

• ½ head of Chinese cabbage
• 4 slice(s) breakfast bacon, unsmoked
• 2 cans of white broad beans (400 g each)
• 1 can of chopped tomatoes, 400 g each
• 1 large onion(s)
• 2 tsp cumin, ground or freshly ground
• 4 tsp sweet paprika powder
• ½ tsp black pepper
• 1 tbsp, heaped coconut oil
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the Chinese cabbage into strips, wash, and drain. Peel and dice the onion. Cut the bacon into strips. This works best if the bacon is slightly frozen. Heat 1/2 tablespoon of coconut oil in a large pan. Fry the bacon and onion over medium heat for 3-4 minutes, until the bacon is browned and the onions are translucent. Stir in the Chinese cabbage and cook for another 2-3 minutes, until the cabbage is softened. Remove everything from the pan and set aside. Melt the remaining coconut oil in the pan and briefly fry the spices. Deglaze with the tomatoes, then add the drained beans and simmer for another 4-5 minutes, stirring constantly. Roughly mash the beans. Stir in the Chinese cabbage and bacon mixture and heat for a few more minutes, stirring continuously. Season with salt and serve immediately.