Warm butter bean salad

We normally make our bean salads using tinned beans but have now taken a conscious decision to us dried beans moving forward.  Although they are more time consuming to prepare we feel happy knowing what we are cooking and think  it is probably a healthier option.

SONY DSC SONY DSC SONY DSC

What do I need to make it?

 

  • 1 cup dried butter beans soaked overnight and pressure cooked
  • 1 small onion chopped
  • 1 big green chilli sliced
  • 1 plum tomato de-seeded and chopped
  • 1 clove of garlic minced
  • Handful fresh parsley chopped
  • 1 tsp sumac
  • Knob of butter
  • 1 tbsp olive oil
  • Juice of half a lemon
  • Salt and pepper to taste

 

How much will I make?

3-4 side portions

How do I make it?

Pressure cook the butter beans and drain any remaining liquid.   Heat a saucepan with butter and olive oil.   Saute the garlic over medium heat for a minute before adding the onions and green chilli.   Continue cooking over medium heat till the onions are translucent – add the cooked butter beans, sprinkle the sumac and salt and pepper and switch of the heat.   Dress with lemon juice – add chopped tomatoes and fresh parsley and give it a good mix.   Serve warm or at room temperature.

Advertisements

Three bean soup

It is safe to say that today has to be one of the most miserable days of the year – weather wise – as it has been drizzling non stop all day from around 8:30 in the morning  with no sign of letting up through the night!  We looked through our store cupboard for some lunch inspiration and ended up making a bean soup which was very comforting and filling.

SONY DSC  SONY DSC  SONY DSC

What do I need to make it?

  • 1 carrot sliced thickly
  • 1 celery chopped
  • 1 bunch of spring onion chopped
  • 1 medium potato peeled and diced
  • 6 closed cup mushrooms quartered
  • 2 cloves of garlic minced
  • 2 green chillies finely chopped
  • 400 gm cannellini beans drained and washed (1 tin)
  • 400 gm borlotti beans drained and washed
  • 400 gm butter beans drained and washed
  • 2 chicken stock cubes
  • 2 tsp dried mixed herbs (mix of marjoram, thyme and parsley)
  • Small handful of freshly chopped flat leaf parsley for garnish
  • 2 tbsp olive oil
  • 25 gm butter
  • Salt & pepper to taste

How much will I make?

Serves 4

How do I make it?

Place butter and oil in a hot pan followed by the garlic and green chilli.   Saute for 30 seconds before adding the spring onion and celery.   Saute on medium heat for a few minutes before sprinkling the dried herbs.   Stir and then add the remaining vegetables, stock cubes and around 1 litre of water.   Continue to cook on low heat for 10-15 minutes before adding the beans.   Reduce heat and simmer for another 10-15 minutes.   Adjust the seasoning and garnish with fresh parsley before serving.