Archive for the ‘Haricot 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.

Chunky Chicken Bacon and Bean Broth

March 7, 2017

The Perfect Cassoulet (Felicity Cloake)

March 20, 2014

The perfect cassoulet

(Serves 6-8)

800g haricot beans, soaked in cold water overnight
1 onion, peeled
1 head of garlic, unpeeled, plus 4 cloves
2 sprigs of thyme
1 bay leaf
1 small, unsmoked ham hock, skin on
2 confit duck legs and their fat
500g pork belly or lamb breast, cubed
4 garlicky Toulouse sausages
1 tbsp sun-dried tomato paste
120g breadcrumbs
2 tbps walnut oil

Drain the beans well and put them in a large, ovenproof casserole dish. Pour in water until it comes about 3cm above the top of the beans, then add the onion, whole head of garlic, herbs and ham hock. Bring to the boil, then cover and simmer for about two hours, until just tender, but not falling apart.

Meanwhile, fry the duck, pork belly or lamb breast, and sausages separately in plenty of duck fat until crisp and golden. When cool, cut the sausages into large chunks and strip the meat from the duck in large pieces.

Remove the onion and herbs from the beans and discard. Remove the ham hock and, when cool enough, strip the meat from it. Squeeze the garlic cloves from their skins and mash to a paste with four tablespoons of duck fat and the fresh garlic cloves. Stir in the sun-dried tomato paste. Preheat the oven to 140C/275F/gas mark one.

Drain the beans, reserving the liquid. Grease the bottom of the casserole with a little of the duck fat mix, then tip in the beans, the rest of the duck fat and the pieces of meat, keeping back half the sausage. Mix well, then top with just enough liquid to cover – you probably won’t need to add any seasoning, as both the ham and the confit will be quite salty.

Fry the breadcrumbs very briefly in one tablespoon of duck fat, then top the cassoulet with a thin layer of them. Bake for about two hours, keeping an eye on it – once a crust has formed, stir this back into the cassoulet, and top with some more of the breadcrumbs. By the end of the cooking time, you should have a thick, golden crust.

Drizzle with a little walnut oil, and leave to cool slightly before serving with a sharply dressed green salad.

The one and only green pesto minestrone (Lorraine Pascale)

May 22, 2013

What you need:

  • Oil
  • 5 bacon rashers, cut into bite-sized pieces
  • 1 stick of celery, finely diced
  • 1 carrot, finely diced
  • 1/2 a butternut squash, cut into bite-sized pieces
  • 3 cloves of garlic, finely chopped
  • 2 squidges of tomato puree
  • 2 sprigs of rosemary leaves, finely chopped
  • 1 bay leaf
  • 2 large tomatoes, diced
  • 900ml of a good liquid stock
  • 150g of pasta (whatever you have in the house, I used penne)
  • 1x400g can of haricot beans, drained
  • 4 spring onions, finely sliced
  • Salt and pepper


  • 8 tbsp of ready-made pesto

OR… home-made pesto:

  • 60g of pine nuts
  • 60g of Parmesan
  • 140ml of extra virgin olive oil
  • 1 bunch of basil leaves only

Put the bacon in a pan with a drizzle of oil and cook over a medium heat until cooked.

Add celery and carrot and cook for around five minutes. Add the squash, garlic, tomato puree, two sprigs of rosemary, bay leaf, tomatoes, stock, pasta and season with salt and pepper.

Bring to the boil and let it bubble for as long as the pasta needs to cook.

Meanwhile, make the pesto if you are doing a home-made version. Put all the ingredients into a small blender and blitz, then set aside.

Once the pasta is cooked, add the beans and spring onions and cook for a few minutes until they are heated through.

Taste the soup. Season if necessary and divide between four bowls. Add 2 tbsp of pesto and serve. (Serves 4)

Pasta e fagioli (Hugh Fearnley Whittingstall)

June 29, 2012

Dean Martin crooned, “When the stars make you drool just like a pasta fazool, that’s amore!” using the American-Italian slang for this dish. He had a point – simple, tasty and delicious, it’s easy to fall for this gutsy soup. The bacon can be replaced with pork rind, cooked pig’s trotter or cotechino sausage. Also, if you really can’t be bothered with soaking and cooking dried beans, a 400g tin, drained, will do. Serves six to eight.

3 tbsp olive oil or rapeseed oil
2 onions, diced
1 small sprig rosemary
1 tsp fresh thyme leaves, roughly chopped
1 bay leaf
2 carrots, diced
1 celery stick, diced
3 garlic cloves, minced
4 rashers unsmoked streaky bacon, diced (optional)
400g tinned plum tomatoes
150g dried borlotti beans (or haricot or cannellini), soaked overnight, drained, put in enough cold water to cover them by  7cm and cooked until tender
800ml chicken or vegetable stock
Salt and freshly ground black pepper
100g small pasta tubes, such as tubetti
30g parmesan, finely grated
4 tbsp finely chopped parsley

To serve
Parmesan and extra-virgin olive oil or rapeseed oil

Warm the olive oil in a large saucepan over a medium-low heat. Add the onion, rosemary, thyme and bay leaf, and sauté very gently until the onion just begins to turn golden. Add the carrots, celery and garlic, and sauté for five minutes.

Remove the rosemary sprig, raise the heat slightly and add the bacon, if using. Cook, stirring, for five minutes, then add the tomatoes, mashing them slightly against the side of the pan, and simmer for 20 minutes. Add the cooked beans, give everything a good stir and cook for five minutes more. Add the stock and bring to a simmer.

Scoop out a cupful of the beans and veg, puree them in a food processor or blender, then return to the pan. Stir and season with salt and pepper. If at this stage the soup is not liquid enough to cook the pasta, simply add a bit more stock or water. Bring the soup to a boil, add the pasta and cook for four to five minutes, until it is cooked through but still has a bit of bite to it.

Take the pan off the heat, remove and discard the bay leaf, and stir in the grated parmesan and chopped parsley. Serve in warmed bowls, topping each one with a swirl of oil and a few parmesan shavings.

Life Saver Smoked Sausage & Split Pea Soup (Covent Garden Soup Co Competition)

February 28, 2012


1 large onion, peeled and diced
2 large carrots, peeled and finely diced
2 large potatoes, peeled and diced
115g yellow split peas
115g dried haricot beans
2 sprigs fresh parsley, finely chopped
900ml ham or 900ml vegetable stock
250g chopped cooked ham
2 pre-cooked cured smoked sausages, chopped into cubes
salt and pepper

Cooking instructions

Start the night before and soak the split yellow peas and haricot beans in cold water; next day, drain them well and rinse them under running water in a sieve.

Chop the onions, potatoes and carrots into small cubes, and place all the vegetables, split peas, haricot beans and chopped parsley into a large saucepan, add the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).

Simmer for 1 hour or until the split peas and haricot beans are soft.

Chop the cooked ham and smoked sausages into small cubes and then add them to the soup and heat gently for a further 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning at this stage.

Ladle the soup into warmed bowls and add some extra chopped parsley as a garnish.

Serve with crusty bread rolls or French bread/baguette.

Rich Sausage and Bean Stew

December 9, 2011

Sausage Sage And Butternut Squash Stew (Weight Watchers)

July 12, 2011