Hi all,
I know there are a few healthy threads so hopefully this isn't duplicating.
We're trying to eat more pulses and beans at home.
Anyone have any simple and tasty recipes they'd like to share?
Cheers..
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Tasty pulses/beans recipes?
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Posted 3 days ago #
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A basic tomato/Chorizo stew base always goes down well in our house, almost entirely 'store cupboard' ingrediaents so a good thing for when there's not much left in the way of fresh stuff!
- Chop an onion to your liking (big slices or small dices, depending on the wants/needs) and soften them in a pan with a diced carrot.
- when they're nicely soft, take a wadge of chorizo (I use about an inch per person - a bit more for flavouring and texture than as a main 'thing', plus it's full of delicious bad for you things) and chop it into chunks, and add to the pan, gently cook until it's rendered down nicely.
- Add a couple of crushed cloves of garlic, and spices to taste (I use about a tsp of smoked paprika, some smoked chipotle chilli flakes to taste,a tsp mild chilli powder, a bit of cumin, and a touch of ground coriander)
- Cook for about a minute
- Add in either a tin of chopped tomatoes, or a large jar of passata, and whatever chopped veg you want (courgettes/peppers etc)
- Add about half a pint of chicken stock (or veggie if you prefer)
gently cook for about 20 minutes so it reduced down a bit.
- Throw in whatever tinned/pre soaked pulses you want. A multi bean mix is good, kidney beans/haricot/butter/whatever you can find.
- throw in a squirt of tomato puree/spoonful of sundried tomato paste/some finely chopped sundried tomatoes.
- If you want to, add some chopped mushrooms to bulk it out a bit
- cook for about another 15 minutes, season to taste (remember there's quite a bit of salt in chorizo!)Gives a nice, hearty stew, good with stuff like rice, baked potatoes, in wraps. You can vary it loads by playing with quantities of stuff, leave out Chorizo if you're veggie, etc etc.
You can also re-use the leftovers as a base for a nice veggie lasagne (just add lasagne sheets and bechamel, as you would with a meat one).
Posted 3 days ago # -
A couple of staples from the house
Pie thing http://singletrackworld.com/forum/topic/whats-yr-best-veggievegan-pie-recipe
Chilli thing http://singletrackworld.com/forum/topic/your-best-comfort-food-recipes-lets-have-em-then#post-6382906
Posted 3 days ago # -
Get a pressure cooker. Makes cooking dried beans, lentils etc much easier.
Rajma dal is nice. Plenty of recipes online.
Posted 3 days ago # -
Hairy Bikers Lamb Shanks and flageolet beans recipe.
http://www.hairybikers.com/recipes/view/lamb-shanks-and-flageolet-beans#bJXeRt6zXjKWE3A4.97
I cooked this last week after seeing a friend post a picture of his on FB, it looked so good I immediately had to find out what it was and try it myself.
I switched out the flageolet beans for cannellini beans, because they're easier to find in Tesco, and added a hefty pinch of saffron to the stock. Also chucked in a bunch of cherry tomatoes near the end.
Also dispensed with the fennel, the thyme and the parsley, and swapped the anchovies for black olives as I'm allergic to fish
Possibly the tastiest thing I've ever cooked.
Posted 3 days ago # -
staples in our house:
lentil curry
http://allrecipes.com/recipe/16641/red-lentil-curry/
Nigel slater chicken butterbeans and rosemary
monkfish (or meaty white fish) and butterberan stew with fennel, have a google for that one I do it form memory its well nice
good quality sausage and puy lentil casserole. standard French fair, no recipe but lots of similar online
we also eat a lot of beans mashed instead. one favourite is butter beans simmered with a little stock (canned beans) then some thai fish sauce in at the end . goes very well with spicy stir frys and well, thai food. there is also a fantastic Ottolengi one with padron peppers, like most of his recipes they are a little bit hectic to make but worth it
some beans are great canned, others are awful and you have to use dried.
pomegranate lentil and aubergine stew, my old housemate used to make it, can write down recipe if interested.
pulses make your arse pulse too, excellent fun
Posted 3 days ago # -
You can chuck a handful of red lentils into most stuff and they'll add a really nice flavour and thicken it up as they cook. OH makes an awesome dahl.
Posted 3 days ago # -
These are very nice...
Posted 3 days ago # -
"Get a pressure cooker. Makes cooking dried beans, lentils etc much easier."
Talk me through that? I have one but have never used if for pulses. I like to cook till it tastes right / texture is right so whilst presure makes it quicker what is easier? (cos to me it seems it would be easier to get mush or have them underdone and more faff - so what am I missing?)
Posted 3 days ago # -
I sometimes make a sort of shepherds pie by making a basic spicey tomato sauce but bulked up with red lentils .Put some mash on top and bake in the oven.Or you could use the tomato sauce with any pasta dish [ it's basically a ragu with lentils in so the variations are nedless ].Any indian cookbook will give you dhall recipes which are very easy and tasty , takka dhall is my favourite .
Posted 3 days ago # -
chickpea & sweet potato curry
fry onion, then ginger (buy a huge lump, chop into cubes & freeze), garlic, cumin, turmeric, , chilli flakes to taste, chuck in 2cm cubed sweet potato, big squirt tomato puree , then tin chick peas water and coconut powder (magi stuff or tinned coconut milk & less water) leave for 30 mins, chuck in some spinach for last couple, serve with naan bread
boomshanka!
Posted 3 days ago # -
Chick peas mixed with natural yoghurt, mint and chilli stuffed into a pitta with some lettuce is a quick and easy no-cook, belly-filling face-stuffer. Om nom nom.
+1 on the parpiness of pulses. Mmm, regular...
Posted 3 days ago # -
As others have said, dahl is easy, plenty of recipes.
Here's a simple shepherds pie with blackeyed beans taking the role of shepherd. Sweat an onion, add celery and carrot and mixed herbs. Add black eyed beans, fry/mush it for a minute. Put in dish, add half a pint of gravy with added flavouring, such as stock cube and yeast extract. Top with mashed potato. Bake for 45 mins at gas mark 5. Serve with gravy and greens of choicePosted 3 days ago # -
It's winter. Frijoles Negros!
Mrs MR 'can't remember' her (frankly stonking) black beans recipe and claims it changes every time. I love that food. Tastes great with nearly everything, rice, chips, nachos, salsa, guacamole, salad, cream, on own as a soup etc..
Here's a similar one but simpler:
http://www.delish.com/cooking/recipe-ideas/recipes/a55504/easy-black-bean-soup-recipe/
Add butternut squash cubes, some chopped sweet pepper and some molasses maybe. I know she used to stick that stuff in. And more bay leaves. Maybe 2.
Canned black beans are easiest and taste the same as dried. Biona do them, I find them in Mozzers, Waitrose etc.
Posted 3 days ago # -
@kayla cheers i'll try that chickpea yoghurt one. do you mash them a little to 'loosen them up' a tad? squeeze of lemon too I reckon
Posted 3 days ago # -
My standard dahl:
Ingredients
125g Chana
250g Masoor
50g Oil (for frying so not olive)
30g Panch phoron*
Water
Chilli powder (not much)
Turmeric heaped teaspoon
*Can be bought pre-mixed, but 1 part (spoon/whatever) of each of these seeds
Cumin (Jeera)
Nigella (Kalonji)
Black mustard (Sarson/Rai)
Fennel (Saunf)
Fenugreek (Methi)
Method
Boil a litre of water, add chilli powder, turmeric & chana.
10 mins later add masoor
Turn the heat down a bit and stir occasionally to stop it sticking on the bottom of the pan – more water might be needed.
As the masoor breaks down it will get thicker and the heat needs lowering & more stirring to stop it sticking/burning.
Add more water if you like it runny – keeping it thick (like I do it) means it does splat out of the pan a bit
Cook til masoor has broken down to a sauce and the chana are still firm, but cooked all the way through.
Heat oil in a frying pan, add panch phoran (makes a tarka) and fry for about 20 seconds. Pour this into the dahl and mix well. The oil should be hot enough to cook the seeds without burning them – this can take a bit of practice, and it will sizzle a lot when poured into the pan. It tastes best the following day; the spices can be a bit astringent/bitter straight away. To remedy this pour the tarka in 15 mins before the dahl is done.
People with a crap diet will think it needs salt…
Posted 3 days ago # -
Something like:
http://thegreekvegan.com/gigantes-plaki/
Mine would probably use loads of fresh thyme and have fennel instead of the celery. Plus a tray of roast potatoes.
Works well with tinned butter beans (ie Lidl)Posted 3 days ago # -
Thanks for all the replies. I'll be making most them over the next few weeks/months.
Cheers...
Posted 2 days ago # -
@kayla cheers i'll try that chickpea yoghurt one. do you mash them a little to 'loosen them up' a tad? squeeze of lemon too I reckon
You can do, if you want. Lemon (or lime) would work too.
Posted 2 days ago # -
Sausages, onions, garlic, olive oil, puy lentils, can of chopped tomatoes, bit of chicken stock, parsley and splash of red wine vinegar made into a stew. Done all in one pan.
Posted 2 days ago # -
Couple of favourites here:
Madrid Cocido (chickpea stew). There's a reasonable version here: http://www.keefcooks.com/cocido-madrileno-recipe/
Chickpeas and carrots: https://www.rivercottage.net/recipes/spicy-carrot-and-chickpea-pitta-pocket
Posted 2 days ago # -
Sausages, onions, garlic, olive oil, puy lentils, can of chopped tomatoes, bit of chicken stock, parsley and splash of red wine vinegar made into a stew. Done all in one pan.
Add a green pepper and some paprika and that's a pretty standard Spanish lentil stew. Also a favourite
Posted 2 days ago # -
Pressure cooker isn't that convenient imo. Much quicker but also much harder to gague when stuff's done.
Posted 2 days ago # -
"Get a pressure cooker. Makes cooking dried beans, lentils etc much easier."
Talk me through that?
Sorry only just seen this. I should have said get an electric pressure cooker. Chuck in the lentils/chickpeas whatever with some water, set the timer and walk away. It takes about a minute to do and has reduced our shopping bill and made us eat a lot more healthy.
Posted 2 hours ago # -
any dal where you make a spice butter to stir through. as below.
I've always substituted veg oil for ghee.
http://www.hungrymonster.com/recipe/recipe-search.php?C=Indian&rid=46420
Posted 42 minutes ago # -
molgrips » Pressure cooker isn't that convenient imo. Much quicker but also much harder to gague when stuff's done.
unless you do a batch of for a known time and taste to see its not much and just right. I can do chick peas perfectly so firm enough for curries but soft enough for humous
#experimentalmethodologyPosted 26 minutes ago #
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