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~ culinary and horticultural life on a Spanish farm

Tag Archives: Beans

Acar Campur

02 Wednesday Sep 2020

Posted by Nevenka in Food for One, Vegan, Vegetable Dishes

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Acar Campur, Beans, broccoli, Carrots, cauliflower, Indonesian food, sweetcorn, Vegan

This is an Indonesian cooked vegetable salad with a slightly sweet and sour dressing, which can be eaten hot or cold although I prefer it cool as the flavours are more pronounced.

When I cooked this I was at the end of the week with little in the fridge, but the three things I had were exactly what go in this dish, with the addition of some sweetcorn which I thought would fit for this.

For one serving

For the paste

1/2 sweet onion – roughly chopped

1 large clove garlic

15 grams nuts – ideally candlenuts but otherwise macadamias or hazelnuts

1 small green chilli

1/2 teaspoon ground turmeric

1/2 teaspoon smooth mustard

1 teaspoon agave syrup / honey

1 tablespoon rice vinegar

1 tablespoon peanut oil

1 tablespoon Nam Pla fish sauce

100 ml water

Put all the above ingredients in a food processor and blend to a paste.

65 grams french or runner beans – cut into bite sized lengths

1 carrot – peeled and cut into julienne

few sprigs of broccoli or cauliflower

Fresh corn kernels from 1/2 a cob of corn – just slice them off – optional

Put the paste into a small saucepan and bring to a simmer, stirring regularly. Simmer for about 5 minutes.

Put the beans into the sauce adding a little extra water if needed so that they are covered. Simmer for a couple of minutes.

Add the carrots and corn and bring back to a simmer, again adding water as needed. Cook for about another 3 minutes.

Now add the cauliflower or broccoli and simmer for a couple more minutes until the broccoli is just cooked but still has bite.

Either eat as it it or leave to cool before serving.

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Beans in spicy tomato sauce

14 Saturday Dec 2019

Posted by Nevenka in Food for One, Vegan, Vegetable Dishes

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Beans, butter beans, green peppers, tomato Frito, wild mushrooms

As children my sister and I would regularly ‘improve’ the tinned baked beans that we had for tea. Being brought up with Eastern European food with its garlic and spices, plain baked beans were to us…..well just….plain. Nowadays I start with even plainer beans and make a tomato sauce to put them in.

This is a bit of a store cupboard recipe, which means it’s quick to make.

Per person

A tin or jar of beans – I used a jar of butter beans, but use whichever you fancy –  haricot, pinto, flageolet or lentils also work

olive oil

half an onion – finely chopped

a clove of garlic – finely chopped

1 small or half a large green pepper – cut into short slices

a few wild mushrooms – chopped

150ml tomato Frito or passata

1/3 teaspoon marmite

2 tablespoons chilli jam or sweet chilli sauce

freshly ground black pepper

Heat a couple of tablespoons of olive oil in a shallow pan and add the chopped onions and garlic.

Fry for five minutes until translucent

Add the chopped peppers and fry another five minutes.

For the mushrooms, I had some fried ones left over from a couple of days ago that were already chopped and fried, so I added those with the tomato Frito. If you are adding uncooked mushrooms, do it now and fry for five minutes before adding the frito.

Add the tomato Frito and mix well.

Season with the marmite,  chilli sauce and black pepper.

leave to cook for another five minutes.

Add the drained beans, mix well and then leave to warm through on a very low heat.

Check the seasoning, I’m assuming that the beans and tomato Frito already are salted, so as well as the salt from the marmite that may well be enough.

Enjoy!

The Larder – Bethnal Green – London

11 Monday Aug 2014

Posted by Nevenka in Food for One, Main Courses, Snacks and Tapas, Vegetable Dishes

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Beans, breakfast, guacamole, mexican, mushroom, Vegetarian

I don’t generally consider restaurant reviews to be part of what this blog is about, but the food in this vegetarian cafe is so good that it cannot not be mentioned. All the meals that I have ordered here have been so thoughtfully composed, executed and presented. Whoever designs the dishes has a real understanding of how to mix flavours and textures, and never forgets to consider how the components will look on the plate.

Today I treated myself to a Mexican breakfast – which I had for lunch.

IMG_1283

In the little brown pot beneath the grilled half mushroom, fried egg, guacamole and fresh coriander leaves was a rich and spicy tomatoey sauce thick with black and pinto beans, corn kernels, red peppers, celery and onions. There was just enough chilli to give it oomph without overpowering the rest of the ingredients, and it was fragrant with the flavour of garlic and coriander seeds.

Below the deep fried Padron peppers in the other pot was a flavoursome but not hot jalapeño purée. The tortilla chips were freshly deep fried and crispy.

I look forward to trying their egg and chips, one of the most appetising looking egg and chips that I have ever seen. Served on one of those pasta plates that is like a shallow soup bowl, there is a base of freshly made tomato sauce topped with a stack of fat crispy polenta chips which likewise is topped with a fried egg.

I hope it is on the menu next time I visit this restaurant.

http://www.worldslarder.co.uk

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