Bean Recipes (dried beans)

[Two_Sheds]

Suffolk Stew (lamb)

Suffolk Stew

serves 4-6

100g dry beans (prepared)
25g pearl barley (soaked overnight)
1 large turnip (diced)
4 carrots (diced)
4 onions (chopped)
4 large spuds (chopped)
1 best end of lamb (chopped up)
3 pt water/stock
mixed herbs/bay/garlic as liked

Put everything except spuds in a large pan, bring to boil.
Reduce heat & simmer for 2 hours.
Add spuds & simmer for a further 30 mins.

[Two_Sheds]

Cassoulet (bacon, chicken, rabbit)

Cassoulet

serves 6-8

300g dried white beans (prepared) (Blue Lake are good)
675g bacon for boiling (buy British)
4 cloves garlic, crushed
2 onions, chopped
4 sticks celery, sliced (or celeriac, diced)
mixed herbs
2 tsp mustard (Dijon or English)
6 small joints of chicken/duck/rabbit
225g garlic sausage

Put everything in a large pan & cover with boiled water. (Put a lid on, save energy). Simmer for about 1.5 hours.

[Two_Sheds]

Black Bean Soup

Black Bean Soup

serves 3-4

100g dry black beans (Cherokee Trail of Tears is good, or Black Croatian)
1 tbsp oil
1 onion, sliced
1 garlic clove, crushed
1 stick celery, sliced
1 carrot, chopped
2 pints stock
1 tsp Marmite (optional, but I put it in everything)
pinch of chilli to taste

Saute the veg in the oil for 5 mins, add everything else. Bring to boil, then reduce heat & simmer for about 30 mins. Blitz with a blender until smooth.
Swirl some cream on top if you're naughty.

[Two_Sheds]

Quick Swede & Bean Stew

Quick Swede & Bean Stew

serves 4

(it's quick if you've already prepared your dry beans)

2 onions, sliced
1 tbsp oil
1 smallish swede, diced (or turnip)
4 carrots, diced
100g any dry beans (prepared)
half tsp cumin/garam masala/curry powder/chilli

Saute onions in oil for 5 mins. Add everything else, bring to boil. Reduce heat & simmer for about 20 mins until veg is soft.

[Two_Sheds]

3 bean salad

3 Bean Salad

serves 4

100g fresh green beans, cooked and sliced (runner or French)
100g red kidney beans (Canadian Wonder is good)
100g white dry beans (Blue Lake?)
1 yellow pepper, diced
1 large onion, sliced
crushed garlic (to taste)
wine vinegar
olive oil
salt and freshly ground pepper


1) toss together the prepared beans, onion, and pepper.
2) In a separate bowl, whisk together the vinegar, oil, garlic, salt and pepper. Pour over the bean mixture and mix well, check seasoning

If you can leave it for 2 hours or so, the beans will soak up the flavours.

[SHAZSULL]

im gonna try the pork and beans ,sounds a bit like boston bake beans had agreat recipe for this years ago lost it ,tried hugh f whittingstales last year ,dont know what happened it was a disaster,maybe i mesured something wrong but yuck no amount of
anything was rescuing it !a bin job!

[tootles]

I am having a variation of your goulash for lunch.

I also put in half a savoy cabbage (v. finely shredded) and either a pack of lardons or a good chopped chunk of chorizo (today it's chorizo)
Fry onions, garlic cabbage and chorizo to gether until soft, add toms (i puree them first) and beans.

Yum Yum.

[Rhona]

Great - thanks for the ideas. I love beans and pulses too. I often do the same and add some kidney beans or chick peas to tomato based sauces, and always have a lentil dish on the go with curries. I did a lovely pancetta, sausage and lentil casserole the other evening - very herby and yummy.

[Hilary B]

Thanks for the Cassoulet recipe. I've been hoping to find one that simple for ages. I will be making it in the slow cooker, and I may use flageolet beans (from Waitrose) which do not mention pre-boiling on the packet. Most other beans do, so I guess those ones don't need it?

[FROSTYFRECKLE]

Two Sheds, keep the recipes coming. I''m growing a lot more beans (fingers crossed) this year and your recipes sound yum

[Two_Sheds]

Leek & Butter Bean Crumble

Leek & Butter Bean Crumble

serves 2

250g leeks, sliced
splash of oil
150ml veg stock
1 tsp mixed herbs
1 slice bread, crumbed
40g cheese, grated
100g dry butter beans, prepped (White Emergo is my choice)
2 tsp mustard

1) Preheat oven to 190c/gas 5
2) Saute leeks in oil & a splash of stock for 5 mins until soft
3) Add beans, mustard, stock & herbs, mix well. Season
4) Pour bean mixture into an ovenproof dish, top with breadcrumbs & cheese.
5) Bake 15 mins

from WW - 3 points per serving

[Two_Sheds]

Spicy Beanburgers

Spicy Beanburgers

serves 4

100g red kidney beans, prepped (Canadian Wonder is good)
175g fresh breadcrumbs
100g unsalted nuts (peanuts are cheapest), chopped
1 onion, finely chopped
1 tbsp curry paste eg. Pataks
1 tsp ground ginger
chopped chilli, to taste if you like it hot
3 medium eggs, beaten
2 tbsp oil

1) mash up the beans, stir in the breadcrumbs, nuts & onion
2) Beat together curry paste, ginger & eggs. Add to bean mixture, stir well
3) Shape the mixture into 4 burger shapes
4) Fry burgers in oil about 5 mins each side
5) Make lots & freeze them

[Two_Sheds]

Rice & Beans

Rice & Beans

serves 4

there are endless variations on this: basically just mix up some allotment veg, rice & any beans or chickpeas with some soy sauce or salad dressing.

150g rice, cooked (Brown Basmati is my favourite)
veg: red pepper, peas, broad beans, sweetcorn, spring onions, whatever
100g dried beans/chickpeas, prepped (you can grow chickpeas in UK in a good summer)
dressing

Mix everything together.

[Two_Sheds]

Nutty Bean Burgers

Nutty Bean Burgers

serves 4

2 tbsp sunflower oil
1 onion, finely chopped
1 garlic clove, crushed
1/4 tsp chili powder
100g dried beans, prepped
2 tbsp sunflower seeds
75g garlic & herb stuffing mix (or Sosmix etc)
150 ml boiling water
salt and pepper

1) Saute onion and garlic in half the oil until starting to soften.
2) Add chilli powder, beans and seeds and cook for 3 mins, mashing the beans with a fork.
3) Put the stuffing mix in a bowl and pour over boiling water. Mix well, then stir in bean mixture and season with salt and pepper.
4) Divide the mixture into 4 and shape into burger patties.
5) Heat the remaining oil & fry the burgers for 3 mins each side until golden

(thanks to Capsid for this recipe)

[ailsasyl]

Two sheds your a star!
I haven't really cooked much with beans and pulses except for soup, my aunt was going give me some recipes and hints before she went to Greece but never got round to it will definately be trying some of these!