Oven-baked Beans

Recipe courtesy of Psychologies Magazine (June 2014) and taken from Fresh and Light by Donna Hay.

This is a great meal to make when you’re short on time but need something robust to keep you going.

IMG_1831

Serves : 4

Ingredients:
8 cloves garlic, peeled
750g cherry tomatoes
100g flat pancetta, chopped
6 sprigs fresh oregano
2 x 400g tins butter beans or large lima beans, drained and rinsed
125ml vegetable or chicken stock
Grated parmesan and chargrilled sourdough bread, to serve

Step One : Preheat the oven to 200oC / 400oF. Place the garlic cloves, tomatoes, pancetta and oregano in a baking dish and bake for 30 minutes.

Step Two : Add the beans and stock and cook for a further 10 minutes or until the beans are warmed through.

Step Three : Sprinkle the beans with parmesan and serve with the bread and some wilted baby spinach, if desired.

Courgette Ribbon, White Bean Smash and Pesto Bruschetta

Recipe courtesy of Psychologies Magazine (Spring 2019) and taken from The Yoga Kitchen Plan by Kimberly Parsons.

Elevating toast to a nourishing light meal, this easy-to-prepare flavour hit is rich in protein and bursting with goodness. The vegan pesto is magic!

IMG_1861 (2)
Serves : 2

Ingredients:
1 large courgette, thinly sliced into ribbons
1 x 400g can cannellini beans, rinsed and drained
4 slices sourdough bread, toasted
Sea salt flakes, to serve
2 lime wedges, to serve

For the Vegan Pesto:-
1 large bunch basil leaves, plus extra to serve
1 small bunch coriander
30g pine nuts or kernels, toasted
35g raw pistachio nuts
120ml extra virgin olive oil, plus extra to drizzle
3/4 teaspoon sea salt

Step One : To make the vegan pesto, place all the ingredients into a food processor and blitz until smooth. Set aside.

Step Two : Place the courgette ribbons and beans in a large bowl, add a quarter of the pesto and toss to coat.

Step Three : Spread the remaining pesto onto the slices of toast and top with the courgette ribbons and beans.

Step Four : Drizzle with olive oil, scatter over some extra basil leaves and sea salt flakes and serve with lime wedges.

TNT-OFFER-2019

Self-love Stew

Recipe courtesy of Psychologies Magazine (April 2019) and taken from Cooking on a Bootstrap by Jack Monroe.

Spoon it into a bowl. Sit in your favourite spot. Hug that bowl. Enjoy every mouthful. You made this for yourself out of love. You are nourishing yourself. You are smart. You are kind to yourself. You can wash up tomorrow.

IMG_1857

Serves : 1

Ingredients:
Oil, for frying
2 garlic cloves, roughly chopped
1 onion, roughly chopped
A few handfuls of finely chopped or grated root veg (such as carrot, parsnip, spud or sweet potato – any root will do)
1 tsp paprika
150g tofu or 2 white fish fillets
1 x 400g tin of beans (baked, kidney, butter, cannellini, chickpeas – any beans) drained
1 x 400g tin of chopped tomatoes
A fistful of kale or spinach
Squeeze of lemon juice
A pinch of salt and a sprinkle of cracked black pepper

Step One : Warm a little oil in a pan over low heat and cook the garlic and onion, to soften. Stir, stir; slow and cathartic.

Step Two : Add the finely chopped or grated root veg and stir some more, then add the paprika and mix in. Stirring is key; it is soothing.

Step Three : Chuck in the chunks of tofu if you’re veggie or vegan, or white fish if you aren’t. Tip in the beans; whatever beans – add them for goodness. For laziness. For filling comfort. For making the dish stretch into an extra meal that you won’t have to cook. Pour over the tomatoes. The cheaper ones are sloppy and excellent for soups and stews.

Step Four : Shred some kale with your hands. Rip it the heck up with all the stress-busting physicality you can muster. Go on! Tear it to shreds. Drop it in. Stir it through, breathe and stir, and breathe.

Step Five : Bring to the boil – like your fury, heat it up and watch it roar … then, reduce to a simmer. Douse in lemon juice to brighten, and add some salt and pepper to amplify the flavours. Serve that stew, just for you.

Other great cookbooks that help you keep an eye on the pennies:-
 

Mixed Bean Casserole

Recipe courtesy of Woman’s Own from many years ago!

Serves : 4

Prep time : 10 minutes;   Cook time : 45 minutes

Ingredients:
1 tblsp vegetable oil
1 onion, peeled and sliced
2 garlic cloves, peeled and crushed
2 celery sticks, washed and sliced
2oz (50g) plain flour
1 tblsp tomato puree
½ pint (300ml) vegetable stock
500g carton sieved tomatoes
1 green chilli pepper, sliced
1 tsp chilli powder
400g can mixed beans in salted water, drained
420g can red kidney beans in salted water, drained
420g can butter beans in salted water, drained
400g can chopped tomatoes
Salt and ground black pepper

Step One : Preheat the oven to Gas 4/350oF/180oC. Heat the oil in a flameproof casserole dish and add the onion, garlic and celery. Sauté for 3 minutes, or until softened.

Step Two : Stir in the flour and tomato puree and cook for a further 1 minute.

Step Three : Add vegetable stock, sieved tomatoes, sliced chilli pepper, chilli powder, beans and the chopped canned tomatoes.

Step Four : Season well with salt and ground black pepper, then cover and cook in the oven for 40 mins. Serve.

Some other bean recipes can be found here …