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Make a meal of it with Easy Bean

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TIRED of the same old salads, sandwiches and pasta dishes? Check out these recipe ideas from Christina Baskerville – our Queen of Beans – who is on a mission to put the humble bean at the heart of British cooking.

Here are a few of Christina’s ‘round the world with beans’ meal suggestions:

African Palava: A delicious West African hotpot and a colourful profusion of Fairtrade brown beans, free range chicken, peanuts, sweet potatoes and spinach.

Serve with a baked potato for lunch or fried plantain and fresh coriander for supper.

New Mexican Chilli: This includes Fairtrade red beans with sweet peppers, tomatoes, spiked with the jalapeño chilli.

It’s yummy on toast as a daytime suggestion or served in tortillas  with a dollop of sour cream and avocado slices.

Moroccan Tagine: A hotpot of slow-cooked chickpeas, Mediterranean vegetables, apricots and aromatic spices.

Delicious at lunchtime on pitta bread and a tasty treat in the evening served on couscous and topped with toasted flaked almonds and a spring of mint.

Spanish Puchero: Butter beans, chorizo sausage and an oak-smoked paprika from the Extremadura region of Spain combine to make this hearty dish.

Mop up the delicious juices with crusty bread at noon or serve in a soup bowl topped with chopped, boiled egg and a green salad side dish in the evening.

Indian Sambar (pictured): Toor Dhal peas are simmered slowly with coconut and tamarind juice finished with chunky vegetables and mustard seeds.

Serve with nan bread for a simple and tasty daytime dish or add rice, coconut chutney and fresh coriander in the evening