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Thread: Bean Recipes (dried beans)

  1. #1
    Two_Sheds's Avatar
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    Default Bean Recipes (dried beans)

    I am passionate about French beans: I grow 100+ plants every year, and I still have a dozen jars of dried beans in my cupboard from the year before.

    Beans are so good for you, reducing cholesterol, filling you up, low in calories, full of fibre & protein. I chuck a handful into most dishes (meat & veggie) to pad it out.
    By growing your own you are reducing food miles, saving on packaging & you can grow varieties that you just can't buy in the shops.

    ---------------
    The Toxin
    All kidney beans (not just the red ones: all dried beans) contain a natural toxin (called lectin) that can cause stomach aches and vomiting.

    You must follow these three steps to destroy the toxin:
    1. soak the dried beans overnight (or a one hour quick soak in boiled water)
    2. drain and rinse the beans then cover them with fresh water
    3. boil them vigorously for at least 10 mins
    4. Then simmer for 45-60 mins to make them tender.
    5. Do a batch and freeze them so they're ready to use next time.

    ---------------------------

    I thought I'd start a new thread of my favourite recipes to inspire others to grow their own dried beans.

    I give away a lot of seed every year, so keep your eye on the Seed Swap if you're after some different varieties, or just PM me.

    This is really worth a read, lots of bean explanations on here: Common bean - Wikipedia, the free encyclopedia

    and good photos of different beans on here: http://www.foodsubs.com/Beans.html
    Last edited by Two_Sheds; 21-04-2009 at 05:30 PM.

    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Default Borlotti & Tomato Soup

    Tractor Boy's Borlotti Bean and Tomato Soup

    2-3 Handfuls of dried Borlotti Beans soaked overnight, boiled 10 mins then simmered for 45-60 mins
    6-8 Tomatoes, skinned
    2-3 Cloves of Garlic, crushed
    A tin of peeled Tomatoes
    Basil
    Vegetable Stock.


    Place the tomatoes Garlic and the basil in a roasting tin roast @ 190C cover with olive oil until soft but mainly still whole.
    Once the beans are tender drain add the tomatoes including the tinned ones and the vegetable stock to make it more soup-like bring up to heat pop a couple of bake your own rolls in the oven add large amounts of butter to the rolls and enjoy.

    This will warm the cocckles of your heart.
    Last edited by Two_Sheds; 23-08-2012 at 07:40 PM.

    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Default Borlotti Bean Stew

    Borlotti Bean Stew

    serves 6

    200g lardons (optional)
    1 onion, chopped
    1 garlic clove, crushed
    1 celery stalk, sliced
    2 tbsp oil
    2kg fresh borlotti beans (boil for 10 mins to kill the toxin)
    3 tomatoes, chopped (or a tin)
    1 tbsp tomato puree
    5 sprigs fresh sage (optional)
    250 ml water
    250 ml white wine

    1) Fry lardons in oil. Add onion, garlic & celery. Saute 5 mins
    2) Add everything else, simmer for about 30 mins.
    Last edited by Two_Sheds; 23-08-2012 at 07:39 PM.

    All gardeners know better than other gardeners." -- Chinese Proverb.

  4. #4
    zazen999 is offline Funky Cold Ribena
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    Default

    Wow - I saw the Tractor Boy's recipe this morning and a few mins later the internet was turned off and so had to memorise it.

    I made a few amends:
    Boiled a few handfulls of beans [they had been frozen] for 20 mins.
    Roasted tomatoes for a hour.
    Fried an onion in light oil, and added a few sticks of celery, with some garlic.
    Added passata, and the roasted toms, and the beans. Added a pint of stock and simmered for half an hour [Electricity was on and off all day so timings could be completely out].
    Added a few handfulls of brown pasta, and it was ready 10 mins later. A sprinkle of parmesan just topped it off.

    Had it with a brown roll, and had enough for me, the OH and our electrician. Blooming lovely - thanks for the idea Two_Sheds.


  5. #5
    Jay Bee's Avatar
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    Default

    Thanks for starting this thread. I have been buying some pulses/beans etc the last few weeks with the view to using them soon and was about to research how to cook them. Bring it on all helps!

  6. #6
    Sue
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    Default

    Hi
    Last Sunday had forgotten to bring back any veg from the allotment and was def not going to buy any so scratched around and found the following

    2 carrots in the fridge
    onion
    pumpkin (lurking in the loo, nice and cool in there)
    potatoes
    runner beans in the freezer
    tomato puree ditto
    lentil water from freezer
    dried mushrooms
    Chillis and garlic

    and a big helping of my dried beans.

    I fried the onion with a chilli and the garlic, softened the rest of the vegetables and cooked till softened. I then added the puree and the lentil water and half a jar of pesto left over from day before. Cooked for around half an hour, added the cooked beans and cooked for another half hour.
    Seasoned with salt and pepper, it was delish and I thought the pesto was the magic ingredient, will def put that in again.
    Just the thing for a very cold day.

    You can also cook up a veg and bean mixture and make a savoury crumble or cobbler or top with slices of french bread, brushed with a herby oil and sprinkled with parmesan or make a veggy shepherds pie with the potato topping.

    Still got loads left so will keep on experimenting.
    Sue

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    Default Beef & Black Bean Chilli

    Beef & Black Bean Chilli

    serves 4

    150g dried black turtle beans (or any other dried kidney-type bean), soaked etc
    500g chuck/braising steak, cut into chunks and trimmed of fat
    oil
    2 large onions , halved and sliced
    4 garlic cloves , crushed
    1 green pepper , cut into chunks
    3-4 large red chillies , chopped
    1 tbsp cumin seeds , toasted and ground
    2 x 400g tins tomato
    beef stock fresh, cube or concentrate, made up to 250ml

    1) Heat a large casserole and fry the beef in batches with a little oil until browned all over.
    2) Scoop out then add the onions and cook on a fairly high heat until soft, golden and almost caramelised.
    3) Add the garlic, pepper, chilli and cumin and cook for 2 minutes. Tip the beef back in with the tomatoes, stock, beans and cinnamon. Bring to the boil then simmer gently for about 2 - 2.5 hours until the beef and beans are both very tender.
    4) Serve in bowls with a dollop of soured cream and some soft flour tortillas.
    Last edited by Two_Sheds; 31-01-2009 at 07:22 AM.

    All gardeners know better than other gardeners." -- Chinese Proverb.

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    Default Mexican rice and bean casserole

    Mexican rice and bean casserole

    SERVES 6

    1 tsp vegetable oil
    125ml/4fl oz water
    1 onion chopped
    2 cloves garlic, crushed
    110g/4oz mushrooms, sliced
    2 green peppers, chopped
    125g/5oz long-grain rice
    200g dried red kidney beans (prepared properly). Canadian Wonder is a good one to grow.
    1 can tomatoes
    1 tbsp chilli powder
    2 tsp cumin
    a pinch cayenne pepper
    110g/4oz grated cheese


    1. In large saucepan, heat oil with water over medium heat. Add onion, garlic, mushrooms and green peppers; simmer, stirring often, until onion is tender, about 10 minutes.
    2. Add rice, beans, tomatoes, chilli powder, cumin and cayenne; cover and simmer for about 25 minutes or until rice is tender and most of the liquid is absorbed.
    3. Transfer to baking dish and sprinkle with cheese. Bake in 18OC/Gas 4 oven for 15 minutes or microwave at high power until cheese melts.

    All gardeners know better than other gardeners." -- Chinese Proverb.

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