Chef Peter “Chippy” Grant’s Spiced Cacao Butter Bean Ragu with Spirulina Corn Tortillas

PETER "CHIPPY" GRANT: THE GATHERER

Peter "Chippy" Grant is a visionary wild vegan chef and forager renowned for connecting people to food, land, and health through his distinctive cuisine. As the founder of Trewhitts Food and the Lead Chef at Medicine Festival, Chippy champions a holistic approach to eating, rooted in his extensive background in nutrition and herbalism.

We are delighted to have collaborated with Chippy, as his commitment to sustainable sourcing, holistic well-being, and nature-inspired creation perfectly aligns with the core values of our ceremonial cacao.

Why This Cacao Harissa Ragu is a Game-Changer

• Flavor Fusion: This dish masterfully unites the smoky heat of Harissa with the rich, earthy notes of Cacao, creating a savory depth rarely found in plant-based mains.

• Nutrient Powerhouse: The vibrant, homemade Spirulina Corn Tacos are rich in protein and micronutrients, serving as the perfect antioxidant-packed base for the fiber-rich butter beans.

• Holistic Cooking: This recipe emphasizes local, seasonal, and wild-foraged elements, embodying a "food as medicine" philosophy that deeply nourishes your body.

 

YIELDS: 4 SERVINGS

PREP TIME: 20 MINUTES

COOK TIME: 25 MINUTES

 

Ingredients

 

For the Spirulina Corn Tortillas:

• Masa Harina (specialty corn flour) 1 cup 

• Spirulina powder 1/2 tsp

• Salt 1/4 tsp

• Warm Water 1 cup (or slightly less/more, for desired consistency)


For the Cacao Harissa Butter Beans:

Ingredients:

• 2 tbsp Olive Oil

• Onion 1 large (finely diced)

• Garlic 3 cloves (minced)

• Butter Beans 1 can (drained and rinsed)

• Chopped Cacao 2tbs

• Harissa paste 2 tbs (adjust to preferred spice level)

Vegetable Broth or Water 1/2 cup (for sauce consistency)

• Salt and black pepper (to taste)

• Optional Seasoning: Dried Oregano or Cumin 1/2 tsp

For Garnish and Serving:

• Fresh coriander, chopped

• Pickled onions

• Optional: Sour cream, vegan sour cream, or salsa

 

Method

 

To Make the Spirulina Corn Tortillas:

  1. Combine Dry Ingredients: In a large bowl, whisk together the masa harina, spirulina powder, and salt.

  2. Form Dough: Gradually pour in the warm water while mixing. Knead the dough with your hands for 3-5 minutes until it is smooth and consistent, like playdough. It should not stick to your hands. (Add a splash more water if dry, or a pinch of masa if sticky.)

  3. Rest & Divide: Divide the dough into 8 equal balls. Cover them immediately with a clean, damp cloth to keep them from drying out.

  4. Preheat Pan: Preheat a comal or a large, heavy non-stick frying pan over medium-high heat.

  5. Press Tortillas: Flatten each dough ball into a thin, round tortilla using a tortilla press (between two pieces of plastic wrap) or a rolling pin.

  6. Cook: Carefully peel the tortilla from the plastic/paper and place it on the hot pan. Cook for about 30–60 seconds per side, flipping 2-3 times, until it lightly browns and puffs slightly in spots.

  7. Keep Warm: Remove the cooked tortilla and immediately stack it inside a clean cloth or tortilla warmer to keep it soft and warm while you cook the rest.

To Make the Cacao Harissa Butter Bean Ragu:

  1. Sauté Aromatics: Heat the olive oil in a large frying pan over medium heat. Add the diced onion and cook for 8-10 minutes, stirring occasionally, until soft and deeply golden (caramelized). Add the minced garlic and cook for 1 minute more until fragrant.

  2. Build the Base: Stir in the harissa paste and the cacao powder with the onions and garlic. Cook for 1 minute to toast the spices and bloom the cacao.

  3. Add Beans: Add the drained and rinsed butter beans to the pan. Lightly mash about one-third () of the beans against the side of the pan with a wooden spoon—this creates a creamy, thicker sauce consistency (the "ragù" texture).

  4. Simmer: Pour in the vegetable broth (or water) and the optional seasonings (oregano/cumin). Bring the mixture to a gentle simmer.

  5. Finish: Reduce the heat and let the mixture simmer for 5 minutes, allowing the flavors to marry and the sauce to thicken. Season generously with salt and pepper to taste.

Assembly:

  1. Place 2-3 warm Spirulina Corn Tortillas on a plate.

  2. Spoon a generous helping of the warm Cacao Harissa Butter Bean Ragu onto the center of each tortilla.

  3. Garnish with fresh coriander and pickled onions (and any other desired toppings).

  4. Serve immediately and enjoy the deep, rich flavors!

Key Functional Benefits:

  • Ultimate Flavor Fusion: Experience the expert blend of smoky Harissa and rich, earthy Cacao for a deep, savory, and complex rage flavor that satisfies and surprises.

  • Gut-Nourishing Fiber: High-fiber butter beans and antioxidant-rich cacao work together as prebiotics to feed your microbiome and promote excellent digestive health.

  • Superfood Power: The Spirulina in the vibrant tortillas delivers a powerful boost of plant protein, B-vitamins, and antioxidants to support your energy and immune system.

Disclaimer: The health benefits described are based on the nutritional properties and traditional use of the ingredients. This recipe is not intended as medical advice. Consult with a healthcare professional regarding dietary changes or before using supplements.