Tag Archives: bean

Recipe of the Week – 14th November 2016 – Cajun Bean Suet Casserole

This recipe is a bit of an experiment for me – I fancied doing some weekday comfort food, but with a twist, so the bean casserole I had planned sort of mutated a bit, and this is the result. It’s a combination of a Cajun bean gumbo and a traditional British suet pie. Even though I say so myself, this certainly hit the spot after a cold school-run!

Serves 6

Ingredients 

4 tbs olive oil

2 large onions, chopped

3 cloves of garlic, crushed

1 chipotle chilli, pierced (chopped if you want more heat!)

2 courgettes, diced

1 large aubergine, sliced

1 red pepper, diced

100g mushrooms, sliced

1 x 400g can of good quality chopped tomatoes

1 x 400g can each of kidney beans, pinto beans and borlotti beans

1 tbs Cajun spice

200ml vegetable stock from good quality bouillon

1 tbs sweet smoked paprika

1 tsp Demerara sugar

Salt and pepper to taste

50g grated cheddar cheese to top

To make the suet topping;

100g vegetable suet

200g Self Raising flour

Pinch of salt

50g grated cheddar cheese

Method

1. Add the oil to a large saucepan and gently sauté the onion and garlic for 10 minutes then add the chilli, vegetables, stock, spices and tomatoes. Simmer for 10 minutes.

2. Preheat the oven to 200C.

3. Add the beans and sugar, mix well and simmer for a further 10 minutes.

4. Meanwhile, mix all of the pastry ingredients together, with 10 tbs cold water, knead and roll out to approx 30cm x 15cm.

5. Put the bean mixture in a large casserole dish, top with the pastry and sprinkle the remaining cheese on top. Bake for 30 minutes.

6. Serve immediately with potatoes or steamed spinach.

Advertisements

Recipe of the Week – 26th September 2016 – Easy Cheese and Bean Wraps


This is a great recipe for an alternative to sandwiches as a picnic or quick light lunch option. Any beans or different grated vegetables can be used, and I have also tried a vegan variation with grated tofu. My children really like them with a pink mixture of mayonnaise and sweet chilli sauce inside, but that’s not for the faint-hearted!

Makes 12

Ingredients

6 large wheat tortilla wraps

100g mature cheddar cheese, grated

1 large carrot, peeled and grated

1 large courgette, grated

1 x 400g tin red kidney beans, rinsed and drained

1 x 400g tin cannellini beans, rinsed and drained

2 tbs mayonnaise

Small handful of fresh coriander, finely chopped

Large bunch of fresh spinach, rinsed and drained

Salt and pepper to taste

Method

1. In a large bowl, mixture all of the ingredients together (except the spinach leaves). Use a potato masher or the back of a fork to roughly break down the beans. Season to taste.

2. Microwave the wraps together for 1 minute to soften, turning once.

3. Lay a thick sausage of the mixture in each wrap, followed by a scattering of the spinach leaves.

4. Carefully roll each wrap up and halve with a sharp knife.

5. That’s it!

Recipe of the Week – 16th February 2015 – Bean and Cheese Enchiladas

IMG_1255
This is a variation on a recipe I have included here before, however I have modified it and hopefully improved it a bit (I find it hard just to leave recipes alone!). This Mark II version really seems to bring out the flavour of the beans well, whilst providing a nice after-kick of chilli!

Serves 4

Ingredients

1 large onion, finely chopped
4 large carrots, grated
150g mature cheddar cheese, grated
2 x 400g tins of kidney beans, rinsed and drained
1 x 400g tin of borlotti beans, rinsed and drained (pinto beans are good too)
2 tsp ground cumin
1 tsp chilli powder
6 medium sized tortilla wraps
2 green chillis, deseeded and chopped
A large handful of fresh coriander, roughly chopped
2 x 400g tins good quality chopped tomatoes
2 cloves of garlic, peeled and crushed
2 tsp sweet smoked paprika
Salt and pepper to taste

Method

1. Preheat the oven to 200C.

2. Add the grated carrot, onion and 100g of the cheese to a large bowl with the kidney and borlotti beans and chilli. Mash gently with the back of a fork and season. Stir in the cumin, chilli powder and fresh coriander and mix well.

3. Place one sixth of the mixture into each wrap and roll up ensuring the mixture is evenly spread.

4. Place the rolled wraps in a large oblong casserole dish.

5. Meanwhile, add the garlic, chopped tomatoes and paprika to a small saucepan. Bring to the boil and simmer gently for 10 minutes to reduce.

6. Pour the tomato mixture over the wraps and top with the remaining cheese.

7. Bake for approximately 25 minutes until brown and bubbling.

8. Serve with a fresh green salad and guacamole.

Recipe of the Week – 23rd February 2014 – Cheese and Bean Enchiladas

20140223-181937.jpg
This is great recipe for a relatively quick tea, and the filling can be made in advance and kept in the fridge to make things even simpler. I have cooked this twice in my cafe in the last week and a bit, due to an overwhelming demand!

Serves 4

Ingredients

2 large courgettes, grated
4 large carrots, grated
150g mature cheddar cheese, grated
2 x 400g tins of kidney beans, rinsed and drained
6 medium sized tortilla wraps
1 green chilli, deseeded and chopped
1 x 400g tin good quality chopped tomatoes
2 cloves of garlic, peeled and crushed
2 tsp sweet smoked paprika
Salt and pepper to taste

Method

1. Preheat the oven to 200C.

2. Add the grated carrot, courgette and 100g of the cheese to a large bowl with the kidney beans and chilli. Mash gently with the back of a fork and season.

3. Place one sixth of the mixture into each wrap and roll up ensuring the mixture is evenly spread.

4. Place the rolled wraps in a large oblong casserole dish.

5. Meanwhile, add the garlic, chopped tomatoes and paprika to a small saucepan. Bring to the boil and simmer gently for 10 minutes to reduce.

6. Pour the tomato mixture over the wraps and top with the remaining cheese.

7. Bake for approximately 25 minutes until brown and bubbling.

8. Serve with a fresh green salad and guacamole.