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Posts Tagged ‘Bean’

What you need:

7 oz /200g dried mixed beans or Great Northern beans
2½ pts /1.4 L water
1 (14 oz /400g) ) tin whole tomatoes, with juice
3 cloves garlic, crushed
2 sticks celery, chopped
2 medium carrots, chopped
½ medium onion, chopped
2 oz / 60g pearl barley
1 bay leaf
1½ tbsp salt, plus additional for seasoning
2 tsp dried Italian herb blend
Freshly ground black pepper
½ oz /5g dried  mushrooms
3 oz  /85g cleaned baby spinach leaves
2¾ oz  /80g freshly grated Parmesan
1 tbsp balsamic vinegar
Extra-virgin olive oil

What you do:

Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tbsps salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on low until the beans are quite tender and the soup is thick, about eight hours.

Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about five minutes. Taste and season with salt and black pepper, to taste.

Ladle the soup into warmed bowls and drizzle each serving with olive oil.

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What you need:

2lb /900g  British pork, trimmed and cut into bite-sized pieces
1 or 2 tins  ( or jars) Spanish butterbeans
1½ oz /40 g  black olives
1½ oz /40 g  green olives
1 lb / 450 g  ripe red tomatoes
2 tbsp olive oil
2 medium onions, peeled and sliced into half-moon shapes
1 large red pepper, deseeded and sliced into 1¼ inch (3 cm) strips
2 cloves garlic, peeled and chopped
1 heaped teaspoon chopped fresh thyme, plus a few small sprigs
10 fl oz  /275 ml  red wine
2 bay leaves
salt and freshly milled black pepper

What you do:

Pre-heat the oven to 140C / 275F /gas mark 1.

First, skin the tomatoes: pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins, then roughly chop them. Now heat 1 tablespoon of the oil in the casserole over a high heat, pat the cubes of pork with kitchen paper and brown them on all sides, about 6 pieces at a time, removing them to a plate as they’re browned.

Then, keeping the heat high, add the rest of the oil, then the onions and pepper, and brown them a little at the edges – about 6 minutes.

Now add the garlic, stir that around for about 1 minute, then return the browned meat to the casserole and add all the thyme, tomatoes, red wine, olives and bay leaves. Bring everything up to a gentle simmer, seasoning well, then put the lid on and transfer the casserole to the middle shelf of the oven for 1¼ hours.

After that, add the butterbeans, cover the pan again and cook for a further 45 minutes, or until the butterbeans are tender.

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What you need:

2 onions  (chopped)
2 cloves garlic  (minced)
3 tbsp butter
1 lb  black beans soaked overnight,
drained
1 ham bone, cracked
1 stalk celery (chopped)
1 bay leaf
1/2 cup sherry, or dry white wine
salt and pepper, to taste

What you do:

Saute onions and garlic in butter until transparent. combine with beans, hame bone, celery, bay leaf, and 2 quarts water in the Crock Pot/ slow cooker.

Cook on high, covered for 2 hours, then on low for 8 to 10 hours. Remove ham bone and bay leaf.

Puree soup and return to pot. Add sherry, salt and pepper and heat through.

Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices

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What you need:

1 tbsp olive oil
1 small onion ( diced)
1  clove of garlic  crushed
1 lb / 500 g lean beef mince
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp chilli powder
400g tin chopped  tomatoes
1 red pepper chopped & de-seeded
2 tbsp tomato paste
75 ml beef stock
300g tin red kidney beans (drained)
4 oz / 115 g coriander leaves, chopped
8 flour tortillas

6 oz / 170 g  grated cheddar cheese
Lettuce leaves &  sour cream to serve

What to do:

Preheat oven to 200C / 400F / gas mark 6

In a large frying pan heat the oil over medium-high heat.

Add  the onion and garlic & stir occasionally, for 5 minutes or until onion is tender.

Add the mince. Cook  stirring, for around 3 minutes or until browned.

Next add the cumin, paprika and chilli powder & keep  stirring  for 1 minute or until aromatic.

Add the tomatoes, red pepper, tomato paste and stock. Bring to the boil. Reduce heat to medium-low.

Simmer, uncovered, for 10 minutes or until sauce is thickened then stir in the kidney beans and coriander.

Warm the tortillas following directions on packet. Divide beef mixture between tortillas. Spread the mixture along the centre of  each tortilla. Roll up to enclose filling.

Place in a large, greased baking dish. Sprinkle with cheese.

Bake for 10 minutes or until cheese melts and burritos start to brown.

Serve with sour cream and lettuce  leaves.

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