Tag Archives: beans

Recipe of the Week – 15th July 2013 – Easy Peasy Burritos!

This is a bit of a variation on something that I have done previously, but decided to experiment a bit, and also to add the traditional ingredient of rice back into it. These worked really well with a cold green salad, and brought a little piece of Mexico to the North of England to go with our currently hot climate!

Serves 4


6 large tortilla wraps
3 medium carrots, peeled and coarsely grated
100g mature cheddar cheese, grated
3 spring onions, roughly chopped
1 large courgette, coarsely grated
6 cherry tomatoes, chopped
75g white long grain rice, boiled and drained
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp sweet smoked paprika
1 400g tin of pre-cooked kidney beans, rinsed and drained
1 green chilli, deseeded and chopped (optional)
3 tbs sunflower oil, for roasting


1. Preheat the oven to 180C.
2. Combine all of the filling ingredients in a bowl and mix well.
3. Place a good measure of the mixture into the tortillas and roll to form wraps folded at both ends.
4. When all of the mixture is used up, place the wraps on a roasting or baking tray and brush all over with the oil.
5. Bake in the oven for 10-15 minutes until lightly brown, turning once.
6. When cool, halve the wraps and serve with a green salad, guacamole or salsa of your choice.


Bean and Quorn Burritos

As the Summer doesn’t really seem to be happening up here at the moment, I thought I’d make these to warm us all up a bit!


Recipe of the Week – 17th June 2013 – Chilean Butternut Squash and Bean Stew


This is a really nice (and simple!) one-pot warming stew, which is too good to eat just when the weather is cold. This will be Sunday Lunch today!

Serves 4


1 medium butternut squash, roughly diced

2 small onions, roughly chopped

2 cloves of garlic, chopped

3 tbs rapeseed oil

1 tbs dried oregano

1 tsp sweet smoked paprika

1 x 400g tin beans (I used butterbeans, but chickpeas, haricot or cannellini are good too)

1 bay leaf

800ml hot vegetable stock from bouillon

100g frozen or tinned sweetcorn

Salt and pepper to taste


1. Gently sauté the onion and garlic in the olive oil until soft (approximately 8-10 minutes)

2. Add the paprika and oregano and stir well before adding the butternut squash, beans, stock and bay leaf. Bring to the boil and simmer gently for 15 minutes until the squash is soft and the sauce has thickened.

3. Add the sweetcorn and cook for a further 5 minutes.

4. Season and serve with a green salad and lots of crusty bread.

Recipe of the Week – 11th February 2013 – Paul’s Beany Bangers


This is a variation on a recipe I was given by the landlord of a bed and breakfast we were staying at some years ago in North Norfolk. His enthusiasm rubbed off and I can see why – to me these are preferable to most ready-made vegetarian sausages. My children ate the ones in this picture within a day!

Makes approx 12 sausages


100g salted peanuts, rinsed and drained
400g tin baked beans (incl. sauce)
1 egg (omit for vegan option)
4tbs flour plus some for rolling and dusting
1 large carrot, chopped
5 Weetabix (or similar brand)
2tsp Herbes de Provence or Mixed Herbs
Salt and pepper to taste
3tbs olive oil for shallow frying


1. Mix all of the ingredients together in a food processor (except 2tbs of the oil) until a smooth
2. Shape the mixture on a floured board into sausages and roll in flour to coat evenly.
3. Shallow fry in the remaining oil for approximately 8 minutes, turning frequently. These can be eaten straight away, or can be chilled or frozen without losing texture.

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie


This is another classic dish which is very easy (easier?!) to turn into a great vegetarian meal. After trying lots of different ingredients, this one became my favourite, but feel free to experiment!

Serves 6


For the filling

1 Large onion, peeled and diced
1 Red pepper, deseeded and diced
1 Large carrot, peeled and diced
2 Cloves of garlic, crushed
100g Mushrooms, sliced
200g Swede, peeled and finely diced
400g Tin kidney beans
400g Tin pinto beans
2 tbs olive oil
400g Tin chopped tomatoes or Passata
2 tsp Mixed herbs
1 tbs Tomato purée
1 tbs Sweet chilli sauce
1 tbs Soy sauce
2 tsp vegetable bouillon

For the topping

500g Potatoes, peeled and chopped
100ml Milk
25g Butter
50g Grated cheddar cheese
1tbs Soy sauce
Salt and pepper to taste


1. Add the olive oil to a large frying pan and gently sauté the onions and garlic for 5-8 minutes.
2. Add the carrots, swede, mushrooms and pepper and simmer gently for a further 5 minutes.
3. Add the remaining filling ingredients, cover and simmer gently for 20 minutes.
4. Meanwhile, bring a large saucepan of lightly salted water to the boil and add the potatoes. Boil until soft, then drain and add the milk, butter and seasoning and mash until smooth.
5. Preheat the oven to 180C
6. Spoon the mixture into a large ovenproof casserole dish and carefully layer the mashed potato on the top. Wrinkle generously with grated cheese and add a few drops of soy sauce or veg. Worcestershire sauce to aid browning.
7. Bake for 25 minutes until brown and crispy.
8. Serve immediately with fresh greens.

Recipe of the Week – 21st January 2013 – Three Bean Chilli with Nachos

Three Bean Chilli with Nachos


This recipe is my take on a classic but always satisfying veggie staple which can be served in a number of ways, including in wraps or with rice, however this is a bit of a treat for my crisp-mad kids! It’s actually not particularly unhealthy given the limited amount of oil used in frying, and I find that it is a good way of getting those all-important pulses into smaller mouths! Adding chopped jalapenos for the adults also gives this a nice kick.

Serves 4


2tbs olive oil
1 large onion, finely chopped
3 sticks celery, finely diced
1 tin chopped plum tomatoes
500g mushrooms, diced
2 cloves garlic, finely chopped
3 x 400g tins beans (eg. Kidney, Pinto, Black Eye beans)
2tsp smoked paprika
Salt and pepper to taste
50g grated cheese
Small bag unsalted nachos


1. Heat the oil in a large saucepan and add the onion, paprika and garlic. Fry gently for 1 minute.
2. Add the mushrooms and fry for a further 2 minutes, stirring regularly, then add the celery for a further minute.
3. Add the beans and tomatoes, season to taste, and simmer gently uncovered for approx. 20 minutes.
4. Serve with warm nachos, topped with grated cheese and with guacamole or sour cream if desired.