Avocado and red kidney bean salad with crispy garlic and crunchy seed and nut topping, the garlic and the topping alone make this recipe worth trying!
Homemade baked beans with bacon and molasses, cooked for five hours in the oven. Baked beans from scratch? Soaked overnight and all? Instead of just opening a tin? Why not, if they can do it in Boston?
Butter beans and chorizo dish with crispy Parmesan topping, a little heat from a chilli and saltiness from anchovy. A dish fit for a king and it’s ready in half an hour.
Cassoulet - the ultimate comfort dish, with duck and pork. Pork belly provided the fat, a little bacon a little smokiness; and I sprinkled breadcrumbs over the casserole as well as the serving bowls.
Tinned chickpeas dry roasted in a pan, with pancetta, a red pepper and Parmesan shavings. Chickpeas are actually a tasty snack, not difficult to make. They just need a bit of oomph – raid your spice cupboard and anything red or yellow will do.
Slow cooked chili con carne with beef and red and white beans. This is one hell of a contentious dish. First off, the name is wrong: purists call it just chili. Second, the provenience.
Crispy pork mince, kidney beans and Romaine lettuce salad with mixed toasted seeds. Caramelised pork crumbs are the best thing since crispy bacon!
Crispy and spicy roasted chickpeas with grilled peppers, a wholesome vegetarian lunch or dinner as chickpeas are an excellent source of protein and fibre.
Lentils and spicy chorizo casserole with fresh tomatoes. Spicy, hearty, tomatoey and earthy with cheese on top – a perfect autumnal dish you might say, except it tastes as good all year round.
Lentils baked with porcini mushrooms, red peppers and spinach. I insist – use porcini in this recipe. Since it is next to impossible to get hold of the fresh porcini or ceps in England the dried ones will do, even better...
Spicy, cheesy lentils bake, a superior vegetarian dish put together in 15 minutes. Baked cheesy lentils inspired by NY Times Cooking.
Vegetarian chili with pickled red onions. The recipe is dead simple beside that, and a good weekday supper if you put in canned beans. Soaking and boiling is as much worth the bother as it gives you the right crookedness – tinned beans might get mushy after half an hour in the company of tomatoes.
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