A favourite with one of our members. A simple and tasty way of cooking with dried beans. Quantities are just a guide, adjust according to taste.
Search Results for: beans
Black Beans with Chipotle
This is an authentic recipe from Mexico that our lovely in-house Mexican chef is willing to share with us all.
Maftoul, squash & tomato stew
This comforting dinner is perfect on its own or served with crusty bread. Feel free to adapt to what you have – try a different squash, herbs, maybe swap chickpeas for the haricot beans, or freekeh for maftoul. (If you use freekeh just remember to rinse and soak for 15 minutes before cooking.) Adapted… Read More »
Kimchi soup with braised tofu
Weren’t we excited to see a 70s wholefood shop favourite – Marigold’s Braised Tofu – in The Guardian? It’s a great store cupboard item, low faff, nourishing and tasty. Recipe adapted from Yotam Ottolenghi. Serves 4.
Bean Dip with Radicchio
A(nother) delicious way to eat raddichio when it is in season, plus a use for your food mill if you have one! If not, pressing through a sieve or blending will work, but the results won’t be nearly as smooth. Serves 4. Adapted from Rachel Roddy in the Guardian.
Lentil Tofu (or any pea or bean!)
Did you know that you can make tofu out of any legumes? Try using our Norfolk-grown green or yellow split peas, carlin peas or fava beans for a fully UK tofu! Chef and UK Slow Food ambassador @BakingHermann shows us how…“This is what plant-based food should be about in the future. Learning from other cultures, then… Read More »
