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Thread: Bean Recipes (dried beans)

  1. #65
    marchogaeth's Avatar
    marchogaeth is offline Early Fruiter
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    Quote Originally Posted by Two_Sheds View Post
    The problem isn't with freshness, or even with dryness. The problem with beans is the toxic lectin they all contain
    Diolch, TS. I'm loving lots of mine in your green tomato soup
    Last edited by marchogaeth; 02-11-2014 at 12:59 PM.
    "A life lived in fear is a life half lived."

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    Martin H's Avatar
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    My borlotti beans are swelling in their pods. Time to bump this thread! I've never grown borlottis before, if anyone's got any recipes to add... thanks in advance!
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  3. #67
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    Quote Originally Posted by Martin H View Post
    My borlotti beans are swelling in their pods. Time to bump this thread! I've never grown borlottis before, if anyone's got any recipes to add... thanks in advance!
    I dry the beans by spreading out on trays for few weeks, then they store well throughout the winter in storage jars. I use them in casseroles, especially nice with lamb with a bit of chilli added, also in soups.

    Soak them for a few hours first or overnight, otherwise they may not soften.
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    This is a great thread! Although I'm now slightly concerned I've been eating raw / slightly stir fried runner beans and broad beans for the last 3 summers!!

  5. #69
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    Oh... my.... goodness!! TS what a star you are Thank you for all the info in this thread - I feel so much better now, knowing what to grow and awesome recipes too!
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  6. #70
    burnie is offline Veggie gardener
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    This is one very useful thread

  7. #71
    kitty12345 is offline Sprouter
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    Sharing my greek giant beans recipe. You can use gigantes beans or large lima beans as a substitute. They taste like baked beans, but better!

    500g dried beans
    1 carton chopped tomatoes
    2 tbs tomato puree
    2 large onions
    5 cloves garlic
    2 large carrots
    4 sticks celery
    glass of wine optional
    herbs - oregano, 2 bay leaves, parsley. Nutmeg & cinnamon optional
    oil, salt, pepper and pinch of sugar

    1. Soak beans overnight. They become extremely large.
    2. Finely chop onions, garlic, carrots, parsley and celery. I use a mini chopper.
    3. Put beans to boil in a pot for 45 minutes or until soft (you can put your fork through the beans).
    4. In a separate pan, fry onions and garlic in oil until soft and fragrant. Add wine, let it bubble until most of the liquid evaporates. Add bay leaves, oregano and parsley stems.
    5. Pre-heat oven to 180c. Add celery and carrots to pan and continue until the contents are well mixed. Add chopped tomato and puree and continue cooking for a further 15 minutes. Season to taste (I normally do this last, but you can add them earlier if you wish). Add the remaining parsley.
    6. Once the beans and the tomato mixture are cooked, pour them both into a baking tray and put in the oven at 180c. You want to use a baking tray that is large enough to spread out the beans into a single or double layer.
    7. Bake for 30-40 minutes. More of the moisture should have evaporated. Let it cool for 15 minutes.

    Serve with crusty bread, olives and cheese.
    Last edited by kitty12345; 09-05-2019 at 06:44 PM.
    veggiechicken and SarrissUK like this.

  8. #72
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    Ooh that sounds lovely Thank you for sharing!
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