Feeds:
Posts
Comments

Posts Tagged ‘Cannellini Beans’

Bean Chilli

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , on 21 February 2025| Leave a Comment »

This makes a big batch and it freezes well. Serve with rice, tortilla chips, sour cream, avocado and lime wedges.

Wine Suggestion: We like the textures and juiciness of a good Côtes du Rhône, like Domaine Romain Roche’s Cairanne which is a blend of Grenache and Syrah plus a herbal, earthy touch of Carignan that works well with the earthy beans

Bean chilli – serves 6 to 8

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 yellow peppers, deseeded and roughly chopped
  • 2 roasted peppers from a jar, drained and roughly chopped
  • 15g coriander, stalks finely chopped and leaves kept to serve
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tbsp light brown soft sugar
  • 1-2 tbsp chipotle paste
  • 400g tin of black beans
  • 400g tin of kidney beans
  • 400g tin of cannellini beans
  • 400g tin chopped tomatoes
  • 300ml vegetable stock

Heat the oil in a large casserole or a deep pan over a medium-low heat. Add the onion with a pinch of salt and cook for 10-12 minutes. Add the garlic and peppers and cook for a further 5 minutes.

Stir in the coriander stalks, spices, oregano, sugar and chipotle paste. Cook for 5 minutes more, then pour in the beans with their liquid, the tomatoes and the stock. Season well and bring to a simmer.

Leave the chilli on a gentle simmer for about an hour or until it has thickened and reduced. Taste for seasoning before serving with rice, tortilla chips, avocado, sour cream, lime wedges, and the coriander leaves.

(Original recipe from BBC Good Food Magazine, January 2024.)

Read Full Post »

Courgette & White Bean curry

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , on 3 September 2024| Leave a Comment »

This vegan curry caught our eye on The Guardian website and we’re glad we tried it. Courgettes are in-season and if you like beans and pulses like we do then this is a great combination. We’ll definitely do this one again.

Drink suggestion: we had this with a glass of Asahi Super Dry Lager which we find works better with more foods than other brands. We know it’s not as trendy as craft beer, but it’s a good recipe and has a good ability to work with food.

Courgette & white bean curry – serves 4

  • 5 tbsp rapeseed oil
  • 20 fresh or frozen curry leaves
  • 2 tsp cumin seeds
  • 1 tbsp black mustard seeds
  • 1 onion, peeled and finely chopped
  • 4 cloves of garlic, peeled and very finely sliced
  • 2 green finger chillies, sliced lenthways
  • 500g courgettes, halved lengthways and cut into short pieces
  • 1 tsp ground turmeric
  • 1½  tsp fine sea salt
  • ¼ tsp coarsely ground black pepper
  • 2 x 400g tins coconut milk
  • 2 x 400g tins cannellini beans
  • 40g fresh coriander, leaves and stems sliced
  • juice of ½ lemon
  • steamed basmati rice, to serve

Put the oil in a large sauté pan over a high heat. When very hot, add the curry leaves, cumin seeds and mustard seeds and stir. Next, add the onion, garlic, chillies and courgettes and cook for a couple of minutes. Add the turmeric, salt and pepper, and continue cooking for another 4 minutes.

Add the coconut milk and beans, and cook, still on a fast boil, for another 5 minutes, or until the courgettes are tender. Stir in the coriander, then add the lemon juice a tsp at a time until it tastes right.

Serve with basmati rice.

(Original recipe by Meera Sodha in The Guardian, 30th May 2024.)

Read Full Post »

Pesto Salmon with Tomatoes, Spinach & Beans

Posted in Fish, Food, tagged , , , , , , , , , , , on 26 June 2023| Leave a Comment »

This is perfect for mid-week, super easy and very easy to assemble and bake in the oven. You can cover the dishes and freeze them if you like, then cook from frozen, uncovered for 30-35 minutes.

Wine Suggestion: With a floral, herbal and stonefruit character that’s backed up with a very textural green almond note Sartarelli’s Verdicchio Superiore Tralivio is just the business for this dish. Tomasso Sartarelli really has a feel for this cuvée and how to get the best from the old vines this is made from and it has such a natural balance it makes it so easy to drink when first released, like we’re doing tonight. However, with a bit of will power, it ages superbly too.

Pesto salmon with tomatoes, spinach & beans – serves 6

  • 100g baby spinach
  • 3 x 400g tins cannellini beans, drained and rinsed
  • 300g cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 6 tbsp Philadelphia cheese or other soft cheese
  • 4 tbsp fresh pesto
  • 150g breadcrumbs
  • 40g Parmesan, grated
  • 3 tbsp pine nuts
  • 6 salmon fillets

Heat the oven to 200C/180C fan/Gas 6.

Divide the baby spinach 6 individual baking dishes. Spoon over the beans and tomatoes and drizzle with the olive oil. Sprinkle over the lemon zest and squeeze over the juice, then season well. Toss with your hands to mix everything together.

Mix the soft cheese with the pesto in a bowl.

In another bowl mix the breadcrumbs with the Parmesan and pine nuts.

Place a salmon fillet into each dish and season well. Spoon over the pesto mixture, then the breadcrumb mixture, pressing it down. A bit will inevitably end up in the beans and that’s ok.

Bake for 20-25 minutes, or until the salmon is cooked (a probe should read 60C) and the crumbs a nice golden colour.

(Original recipe from BBC Good Food)

Read Full Post »

Rosemary and Balsamic Salmon with Tomatoes

Posted in Fish, Food, Healthy, tagged , , , , , , , , , , , on 7 November 2022| Leave a Comment »

A roasting tin dinner for busy evenings and when a batch of “very” late season cherry tomatoes land in our lap.

Rosemary & balsmic salmon with tomatoes – serves 4 (easily halved)

  • 4 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 4 sprigs rosemary, 2 left whole and needles picked and finely chopped from the rest
  • 1 clove of garlic, finely sliced
  • 600g cherry tomatoes
  • 2 x 400g tins cannellini beans, rinsed and drained
  • 4 small salmon fillets
  • 2 handfuls of rocket

Heat the oven to 220C/200 Fan/Gas 7.

Whisk the baslsamic, olive oil, chopped rosemary, garlic, and seasoning, together in a small bowl.

Tip the tomatoes and beans into a large roasting tray. Nestle in the salmon fillets, then pour over the dressing. Toss gently to make sure everything is coated in dressing.

Bake for 12-14 minutes or until the fish flakes easily. Give the beans and tomatoes another gentle toss and push down on a few tomatoes to burst them. Scatter over the rocket and serve.

(Original recipe by Anna Glover in Olive Magazine, October 2021.)

Read Full Post »

Something to use up courgettes and feta cheese

Posted in Food, Vegetarian, tagged , , , , , , , , on 21 June 2011| Leave a Comment »

We came across this while searching for inspiration on how to use some courgettes and feta cheese that had been lurking in the fridge since the weekend. It was really tasty, very quick and cheap to make (even if you don’t happen to have any courgettes and feta in the fridge). All we had to buy today was some salad leaves and ciabatta bread to go with it. Perfect summer fare for a weeknight.

Courgette & bean bake with feta – to serve 4 (easy to half)

  • 2 tbsp olive oil
  • 4 courgettes, halved lengthways and sliced into half moons
  • 2 garlic cloves, crushed
  • 2 tbsp chopped oregano
  • 3 ripe tomatoes, chopped
  • 2 x 410g tins cannellini beans, rinsed and drained
  • 200g pack feta
  • crusty bread and salad to serve
  1. Heat half the oil in a large frying pan over a medium heat. Fry the courgettes for 5 minutes or until golden. Stir in the garlic and half of the oregano and cook for 30 seconds before gently folding in the tomatoes and beans. Heat through for about 4 minutes. Season to taste, then heat the grill to medium.
  2. Transfer to an ovenproof serving dish. Crumble over the feta, drizzle with the remaining oil, then grill for 5 minutes until the cheese has turned golden brown. Sprinkle with the rest of the oregano and serve with crusty bread and salad.
Wine Suggestion: Stick to the summer theme with a glass of rosé – we recommend the 2010 Chateau de L’Engarran from the Languedoc (€13.95 from Mitchell & Son). Perfectly dry and fresh; a great accompaniment to food.
(Original recipe from BBC Good Food Magazine, June 2009).

Read Full Post »

White Beans with Tomatoes and Garlic

Posted in Food, Healthy, Vegetarian, tagged , , on 18 January 2011| 2 Comments »

This takes no time at all and is a really wholesome weeknight side dish. We paired it with barbecued chipolata sausages and sautéed savoy cabbage and it really hit the spot.

Serves 6 (officially: though we had a portion each for dinner and then a little each for lunch the next day with slices of Pesto Chicken)

  • 2 Shallots, finely chopped
  • Olive Oil
  • 2 cloves Garlic, finely sliced
  • 250g Cherry Tomatoes
  • 1 sprig Thyme, leaves picked
  • 2 x 400g tines of Cannellini Beans, drained and rinsed
  • 4 tbsp Balsamic Vinegar
  • 1 bunch Basil, torn

Cook the shallots gently in a little olive oil. After a bit add the garlic and cook until both are soft.

Add the tomatoes and thyme and turn the heat up; fry until the tomatoes are heated through and just starting to collapse. Add the beans and balsamic and season. Heat the beans through for a few minutes and then stir in the basil.

Read Full Post »

Winter soup

Posted in Food, Soup, tagged , , , , , , on 13 November 2010| Leave a Comment »

Dublin’s now officially cold and Wintery, so we thought we’d cook some soup for the week ahead 🙂

Winter cannellini bean soup

  • Heat 1 tbsp olive oil in a big saucepan and tip in 4 finely chopped shallots, 2 finely chopped cloves of garlic, a finely chopped carrot, 2 finely chopped celery sticks, 2 finely chopped leeks and 140g finely chopped streaky bacon.
  • Cook over a medium heat for about 5 minutes, until softened but not browned.
  • Pour in 1.4 litres of vegetable or chicken stock (we use Marigold), then add 2 bay leaves and 1/2 tsp dried oregano or marjoram.
  • Season and bring to the boil, then cover and simmer gently for 15 minutes.
  • Add 2 tins of drained and rinsed cannellini beans and simmer for another 5 minutes.

Credit to BBC Good Food:

http://www.bbcgoodfood.com/recipes/1148/winter-cannellini-bean-soup

Jono

Read Full Post »