CHIPOLATA BEAN CASSEROLE
Serves 4-6
250g chipolata sausages
30ml olive oil
1 red onion, chopped
2-3 stalks of celery, chopped
10ml chopped garlic
1-2 carrots, peeled and cubed
400g tin of chopped tomatoes
15ml tomato paste
400g tin of kidney beans, drained and rinsed
400g tin of cannellini beans, drained and rinsed
salt and pepper
chopped parsley for serving
Cook the sausages in a pan until nearly cooked through. Set aside.
Heat the oil in a pot and fry the onion, celery and garlic for 10 minutes.
Add the carrots, tomatoes, tomato paste, beans and seasoning. Bring to the boil, then turn down the heat, cover and simmer for about 20 minutes until the carrots are soft.
Add the cooked sausages and simmer uncovered for about 10 minutes.
Serve sprinkled with parsley.
SPICY BEAN BURGERS
Makes 6-8
30ml olive oil
1 red onion, chopped
10ml chopped garlic
1 green chilli, seeded and chopped
10ml ground cumin
10ml ground coriander
salt and pepper
2 x 400g tins of red kidney beans, drained and rinsed
45ml cake flour
500ml fresh breadcrumbs
60ml chopped coriander
30ml sweet chilli sauce
1 egg, beaten
bread rolls for serving
lettuce, sliced tomato, onion and gherkin
Heat the oil and fry the onion, garlic and chilli over a medium heat until soft. Add the spices and fry for a minute.
Remove from the heat and put in a food processor.
Add the seasoning and the beans and pulse until roughly chopped.
Add the flour, breadcrumbs, coriander, chilli sauce and egg and pulse to combine.
Don’t overprocess or the mixture will become a paste.
Remove from the processor and put in a bowl.
Shape the mixture into patties. Toss in a little extra flour if sticky. Place on a board and refrigerate for 1-2 hours.
Fry the burgers in a little oil until golden on both sides and serve on toasted buns with lettuce, tomato, onion and gherkin.
BEAN AND CHORIZO MINESTRONE
Serves 6-8
225g chorizo sausage, chopped
1 onion, finely chopped
2 celery sticks, finely chopped
2 medium carrots, peeled, finely chopped
5 baby marrows, sliced
2 garlic cloves, crushed
2 ripe tomatoes, finely chopped
30ml tomato paste
1.5 litres of chicken stock
400g can of butter beans, rinsed, drained
1 small Savoy cabbage, finely shredded
salt and pepper
Heat a large saucepan over high heat.
Add the chorizo sausage and cook, stirring for 5 minutes or until golden.
Add the onion, celery, carrots, baby marrows and garlic and cook, stirring until the onion softens.
Add the tomatoes and tomato paste and stir to combine.
Add the chicken stock and beans and bring to the boil. Cook, stirring occasionally, for 10-15 minutes, until soup thickens slightly and vegetables are tender. Add the cabbage and stir until just wilted.
Taste and season with salt and pepper. Ladle soup into serving bowls and serve with crusty bread, if desired.
BREAKFAST BEANS
Serves 4-6
10ml olive oil
1 onion, chopped
2 garlic cloves, crushed
250g bacon, chopped
5ml dried mixed herbs
2 x 400g tins of borlotti beans
400g tin of chopped tomatoes
30ml golden syrup
15ml wholegrain mustard
15ml Worcestershire sauce
30ml brown sugar
a pinch of salt
125ml water
50ml chopped fresh parsley
4-6 eggs
Heat oil in a heavy-based saucepan, with a lid, over medium-high heat.
Cook the onion, garlic, bacon and the dried herbs for 5-10 minutes until softened.
Add beans, tomatoes, syrup, mustard, Worcestershire, sugar, salt, water and half the parsley.
Bring to the boil, reduce heat and simmer, stirring occasionally, for 15-20 minutes or until thickened.
Make little wells in the beans and crack an egg in each.
Cover with the lid and cook until the eggs are the desired doneness.
Top with the remaining parsley and serve.
TUNA BEAN BRUSCHETTA
Serves 4-6
12 slices Italian-style bread
olive oil, for drizzling
2 x 400g tins of cannellini beans, drained and rinsed
45ml olive oil
30ml lemon juice
salt and pepper
185g tin of tuna in brine, drained and flaked
1 small red onion, finely diced
1 red pepper, finely chopped
1 tomato, seeded and chopped
60ml green olives, chopped
grated rind of 1 lemon
60ml chopped chives
to serve, rocket leaves
Preheat oven to 200ºC.
Place the bread on a baking tray, drizzle with oil and bake for 10 minutes, until crisp. Remove and set aside.
Meanwhile, put the drained beans in a bowl and mash roughly with a potato masher. Stir through the oil and lemon juice. Season with salt and pepper. Add the rest of the ingredients and mix well.
To serve, place a few rocket leaves on each slice of toasted bread.
Spread the bean mixture on top, drizzle with extra olive oil and serve immediately.
BUTTERNUT, CHICKEN AND BEAN SALAD
Serves 4-6
500g butternut, cubed
30ml olive oil
15ml ground cumin
15ml ground coriander
5ml coarse salt
500ml cooked chicken, shredded
1 packet of lettuce, shredded
pomegranate rubies
400g tin of cannellini beans, drained and rinsed
Tahini dressing
45ml tahini
80ml Greek yoghurt
30ml lemon juice
5ml harissa paste
salt and pepper
Preheat oven to 180°C.
Place butternut, olive oil, cumin, coriander and salt on a baking tray and toss to coat the butternut. Roast for 20-25 minutes, until tender. Remove and set aside.
Combine the rest of the ingredients in a large bowl. Add the butternut.
Arrange on a serving platter and drizzle with dressing. Serve immediately.
DRESSING: Whisk all ingredients together well. Adjust seasoning if necessary.
The Star