Archive for the ‘beans’ Category

Noodle soup with lentils and soured cream (Nigel Slater)

September 17, 2018
Noodle soup with lentils and soured cream

Serves 4-6
onions 4
olive oil 3 tbsp
garlic 3 cloves
ground turmeric 2 tsp
chickpeas 1 x 400g tin
haricot beans 1 x 400g tin
small brown lentils 100g
vegetable stock 1 litre
butter 40g
linguine or Iranian reshteh noodles 100g
spinach 200g
parsley 30g
coriander 20g
mint 15g
soured cream 250ml

Peel the onions. Roughly chop two of them and thinly slice the others. Warm the olive oil in a large pan set over a moderate heat, add the two chopped onions and fry them for 10-15 minutes till soft and pale gold. Peel and thinly slice the garlic. Stir in the garlic and ground turmeric and continue cooking for a couple of minutes.

Drain the chickpeas and haricot beans and stir them into the onions together with the lentils and stock. Bring to the boil, then lower the heat and leave to simmer for 30 minutes, stirring the pan occasionally.

Melt the butter in a shallow pan, then add the reserved sliced onions and let them cook slowly, with the occasional stir, until they are a rich toffee brown. This will take a good half an hour.

Add the linguine or noodles to the simmering beans. Wash the spinach, put it in a separate pan set over a medium heat, cover with a lid and leave it for 3 or 4 minutes until it has wilted. Turn occasionally with kitchen tongs. Remove the spinach and put it in a colander under cold running water until cool.

Wring the moisture from the spinach with your hands then stir into the simmering stew. Roughly chop the parsley, coriander and mint leaves and stir most of them into the onions and beans.

Fold in the soured cream, then ladle into bowls and fold in the remaining herbs and the fried onions.

Thai Green Chicken and Courgette Curry (Slimming World)

July 20, 2017

Roast Lamb with Samphire and Broad Beans

April 19, 2017

Spicy Chilli with Green Beans (Tom Kerridge)

March 7, 2017

Chunky Chicken Bacon and Bean Broth

March 7, 2017

Sizzling Sausage Casserole (Tom Kerridge)

November 30, 2016

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Cannellini Bean Soup With Chestnut And Pancetta

November 30, 2016

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Butterflied Chicken Breasts (Gordon Ramsay)

November 15, 2016

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Simple Slow Cooker Chilli Con Carne (Simplybeingmum Blog)

November 14, 2016

Serves 4

900g or approx. 2lb of Beef Steak Mince ( I use extra lean)

2 x Medium Onions (chopped)

3 or 4 Garlic Cloves (pressed)

2 x Red Peppers (Chopped and seeds removed)

2 x Teaspoons of Ground Chilli Powder (I use hot but you may want to use mild)

1 x Teaspoon of Ground Cumin

2 x 400g Tins/Cartons or Chopped Tomatoes

1 x Tablespoon of Tomato Puree (I use double concentrate)

2 x Beef Stock Cubes (crumbled)

Black pepper (to your taste)

1 or 2 Tins of Red Kidney Beans (drained and rinsed thoroughly)

Instructions:

1. Add Mince, chopped Onion and pressed Garlic to a pan and lightly brown meat

2. Add the chopped Red Pepper, the Chilli Powder, Cumin and crumbled Beef Stock Cubes – Stir well!

3. Stir in the Chopped Tomatoes and Tomato Puree and bring to the boil

4. Pour the pan contents into the Slow Cooker and add the Red Kidney Beans and Black pepper

5. Ensure when you have added all ingredients that the cooker is no more than 2/3rds full

5. Stir well, place lid on and turn Slow Cooker to low

6.  Leave about 6 hours but you can easily leave longer, there is enough fluid within the pot so it will not burn, I leave approx. 8 hours.  Once cooked turn to warm and leave for up to 3 hours (please check your cooker’s instructions to check how long it can be left on warm as they can differ)

Simple Chilli Con Carne Slow Cooker Recipe

British Summer Salad With Honey Mustard Dressing

September 9, 2016

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