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Thread: Bean Recipes (dried beans)

  1. #17
    Two_Sheds's Avatar
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    Default 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.
    All gardeners know better than other gardeners." -- Chinese Proverb.

  2. #18
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    Default 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.
    All gardeners know better than other gardeners." -- Chinese Proverb.

  3. #19
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    Default 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.
    All gardeners know better than other gardeners." -- Chinese Proverb.

  4. #20
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    Default 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.
    All gardeners know better than other gardeners." -- Chinese Proverb.

  5. #21
    SHAZSULL is offline Sprouter
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    Default

    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!

  6. #22
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    Default

    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.
    Tx

  7. #23
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    Default

    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.

  8. #24
    Hilary B's Avatar
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    Default

    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?
    Flowers come in too many colours to see the world in black-and-white.

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