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Posts Tagged ‘Haricot beans’

A traditional Galician broth from Claudia Roden’s superb book on Spanish food. Make it after you boil a ham as you will have lots of ham stock to use.

Caldo Gallego – Potato, cabbage & bean soup – serves 6

  • 2 litres ham stock (you can also use chicken stock)
  • 150g smoked streaky bacon rashers, cut into pieces
  • 400g potatoes, peeled and cut into 2cm cubes
  • 250g green cabbage leaves (pointed cabbage or spring greens), cut into thick strips
  • 1 x 400g tin haricot beans, drained

Put the stock into a large saucepan with the bacon, potatoes and cabbage leaves. Bring to the boil,then season. Cover and simmer gently for 30 minutes.

Add the beans and warm through for 5 minutes, then serve.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)

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Haricot Beans with Rice & Onions

Another dish made for no other reason than half a bag of fresh dill in the fridge, threatening to go to waste. This is a big bowl of buttery deliciousness and the perfect comfort food for a cold night.

Wine Suggestion: to match the cold and damp evening, and this comfort food you need to look at a comforting, juicy red; tonight the Altosur Malbec, a wine that genuinely outperforms its pricepoint.

Haricot beans with rice and onions – serves 2

  • 2 medium onions, peeled and cut into thin rings
  • 1 clove of garlic, peeled and thinly sliced
  • 3 tbsp olive oil
  • 150g white long-grain rice
  • 2 cloves
  • 6 black peppercorns
  • 1 x 400g tin of haricot beans, drained
  • 60g butter
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • a handful of chopped dill

Warm the olive oil in a saucepan, add the garlic, then the onions, and leave to cook over a moderate heat until soft and golden. Remove from the heat, scoop out the onions and keep the pan for later.

Wash the rice in warm water, then drain and transfer to a saucepan and pour in water to cover by 2cm. Add salt, the cloves and the peppercorns, then bring to the boil. Turn down to a simmer, then cover tightly with a lid and leave for 10 minutes. Turn off the heat and leave the lid on for a further 5 minutes.

Melt the butter in the onion pan, then cook the cumin seeds and turmeric for a minute or until fragrant. Add the beans and heat through.

Fork through the rice, check the seasoning and pick out the cloves. Stir in the dill and divide between two bowls. Spoon over the hot beans and top with the fried onions.

(Original recipe from Greenfeast: autumn, winter by Nigel Slater, 4th Estate, 2019.)

 

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Venison & Chorizo Cassoulet

Cassoulets are rich gamey stews with white beans and baked in the oven; they are perfect for cold winter days. We used a very lean cut of venison and were concerned about the long cooking time, but as the temperature is so low, the meat becomes meltingly tender. This couldn’t be easier to assemble and gives you plenty of time to relax and read a book by the fire.

Wine Suggestion: Ideally you would pair this with an equally rich & gamey wine – perhaps an old Northern Rhône Syrah, a red Burgundy or a good Oregon Pinot Noir.

Venison & Chorizo Cassoulet – serves 4

  • 600g venison, diced
  • 100g cooking chorizo, diced
  • 20g butter
  • 50g mushrooms, sliced
  • 1 red pepper, diced
  • 1 red onion, diced
  • 1 clove of garlic, peeled & chopped
  • 150ml red wine
  • 2 tbsp plain flour
  • 200g tinned haricot beans, rinsed and drained
  • a pinch of dried tarragon
  • 2 tsp redcurrant jelly
  • 300ml chicken stock

Heat the oven to 150C/Fan 130C/gas 2.

Put all of the ingredients into a casserole with a lid. Stir, season well and cover with the lid.

Cook in the oven for 2½ – 3 hours, or until the meat is very tender.

If the sauce is a bit thin, transfer the dish to the hob and simmer gently with the lid off until you get a nice consistency.

That’s it!

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