Hot & Smoky beans

I like to make a big pan of these beans so I can use them to jazz up lunches and dinners through the week they go really well with grilled Halloumi, feta, rice salad (as shown here), grilled fish or chicken, in wraps or quesadillas. Super versatile and tasty!

Ingredients

Serves 8 approx

• 2 medium onions, chopped finely

• 1 large garlic clove, grated finely

• ½ tsp sweet smoked paprika

• ½ tsp ground coriander

• ½ tsp hot chilli powder

• 1 x 400g tin black beans

• 1 x 400g tin any other cooked bean - chickpea cannellini

• 1 x 400g tin chopped tomatoes

• ¾ tsp sea salt

• ½ tbsp red wine vinegar

• A good grind of black pepper

Method

1. Pour a lug of extra virgin olive oil into a large saucepan and fry the onions gently for 10-12 minutes.

2. Next add the garlic and cook for 2-3 minutes before adding the ground spices. Stir to warm through for 30 seconds.

3. Next pour in the can of black beans including their water, the other tin of bean (drained) and the tomatoes.

4. Stir well and leave to bubble with the lid on for 25 minutes minutes, leaving a small gap for escaping steam.

5. Add the red wine vinegar and simmer for a further 20 minutes without the lid, stirring occasionally.

6. Add the salt and pepper to finish.

7. Serve with Greek yoghurt or sour cream and fresh herbs

Spicy Garam masala beans

I’m not sure if I’m in a minority, but I love beans: they’re really versatile as they’re a ‘blank canvas’ for different spices, hearty and a super cheap plant based protein, especially if you buy dried.

I’m certainly in a minority at home as the kids won’t have anything to do with them and even Ralph the human dustbin isn’t that keen. He’s scarred from a traumatic childhood incident of being forced to eat baked beans by TV presenter Judith Chalmers. A little known fact.

Anyway, even Ralph said these were tasty, so they must be alright! This recipe makes a big pan so you can freeze a few portions - great for a quick dinner or if I’ve made a curry I’ll defrost a portion to have another dish on the table without much effort.
Another great way to eat these would be in an Indian style wrap with my roasted cauliflower, brown basmati, coriander and coconut yoghurt.

Ingredients

Serves 6-8

• I large onion, chopped

• 2 garlic cloves, minced

• 2 tsp garam masala

• 1 tsp dried chilli flakes

• 1 tbsp tomato purée

• 4 x 400g tins of mixed beans (any kind), drained

• 150g red lentils, rinsed well

• 1 x 400ml tin of coconut milk

• 1 x tin of tomatoes

• 1 ½ tsp sea salt

• A handful of coriander leaves, optional

Method

• Heat ½ tbsp olive or rapeseed oil in a large pan. Add the onions and fry gently for 15-20 minutes until softened and starting to brown.

• Add the garlic and stir in well, cook for 1 minute.

• Next add the garam masala and chilli flakes, allowing them to warm and release their flavours for about 30 seconds, then stir in the tomato purée.

• Pour in the tinned beans, red lentils, coconut milk and tomatoes. Fill one of the empty tins with water and add to the pan as well.

• Bring to the boil and then reduce to a simmer for 60 minutes.

• Add the salt and coriander if you’re using it.

  Serve with:

• brown basmati, naan bread, plain or vegan coconut yoghurt.

• roasted butternut squash or sweet potato and yoghurt.