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wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Mon Jan 03, 11 9:53 pm Post subject: Beans and pulses

Every year, around this time, I resolve to eat more beans and pulses and lentils and things. Mostly I fail - I can make a nice lentil soup, and a decent chilli, plus a few miscellaneous soups with beans in but largely pulses are under-used here.

So your best bean recipe, please. Bonus points if it uses leftover chicken.

Last edited by wellington womble on Mon Jan 03, 11 9:59 pm; edited 1 time in total

sean
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Joined: 28 Oct 2004
Posts: 42208
Location: North Devon

Posted: Mon Jan 03, 11 9:55 pm Post subject:
This one. You don't even need to soak the beans.

Sally Too

Joined: 14 Sep 2006
Posts: 2511
Location: N.Ireland

Posted: Mon Jan 03, 11 9:55 pm Post subject:
Oh I have a nice one with peanut butter.... I know it sounds yeugh but it's lovely. Link is on other computer though.... next time.......

jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Mon Jan 03, 11 9:56 pm Post subject:
This is good too.

sean
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Joined: 28 Oct 2004
Posts: 42208
Location: North Devon

Posted: Mon Jan 03, 11 9:58 pm Post subject:
Chicken and lentil recipe from Bagpuss. Which is nice.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42208
Location: North Devon

Posted: Mon Jan 03, 11 10:02 pm Post subject:
Are we counting chickpeas? This is nice and practically effort free.

gil
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Joined: 08 Jun 2005
Posts: 18410

Posted: Mon Jan 03, 11 10:02 pm Post subject:

My mutton / lamb merguez-style recipe (in the data base) is even nicer (and cheaper) when the meat is stretched with a tin or two of chick peas.

Making meat go further :
Anything I cook with beef mince always includes a tin of kidney beans, or maybe cannellini beans
With lamb, it's chickpeas
And pork : butterbeans.

ETA :
Vegetable and bean curries
Hummous
Lentil/nut roasts

Last edited by gil on Mon Jan 03, 11 10:03 pm; edited 1 time in total

chez

Joined: 13 Aug 2006
Posts: 35934
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Mon Jan 03, 11 10:03 pm Post subject:
Chuck chicken (or rabbit) in pan. Add two onions and a cabbage and three tea-cups of lentils. Stick in stock to taste - I used 'real' chicken stock and a veg stock cube tonight. Cook slowly until meat and lentils are cooked. I have a five kilo bag of chick peas in the cuboard that needs using

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Mon Jan 03, 11 10:17 pm Post subject:
Ooh, that reminds me, I had a lovely butterbean and butternut squash lasagne in a pub once. I must have a go at recreating it soon.

Sally Too

Joined: 14 Sep 2006
Posts: 2511
Location: N.Ireland

Posted: Mon Jan 03, 11 10:18 pm Post subject:
https://www.food.com/recipe/nigerian-kidney-bean-stew-with-a-peanut-sauce-290843

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Mon Jan 03, 11 10:33 pm Post subject:
I tend to add coked beans to any meat stew and reduce the amount of meat. I like chick peas with curry, butter and flageolot beans with poultry. I also make a nice lentil bolognaise with added milk and marmite - yes I know it sounds vile but it works - some-one remind me to add the recipe tomorrow - my bed is calling now. Oh and don't forget pea and ham soup.

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Mon Jan 03, 11 11:30 pm Post subject: Lentil and Buckwheat Slice

Likewise, I'll try to remember to post my buckwheat and lentil slice v soon.

It's nice hot or cold.

EV

ETA. Found it online on a US site.
Pretty sure it's originally a Cranks recipe.

Lentil and Buckwheat Slice

Ingredients

4 oz. Roasted Buckwheat
1 Carrot
1 Onion
1 Tsp. Oil
6 oz. Red Lentils
1 pt Veg stock
Dried herbs (parsley plus rosemary are recommended)
1 Tsp. Marmite (for the Brits amongst you)
1 pinch Nutmeg
Salt
Pepper

Directions

1.Chop onion and carrot, saute in oil in a fairly large saucepan
2.Add all other ingredients - bring to boil
3.Simmer for 30 minutes, or until liquid is absorbed
4.While 3. is taking place, preheat oven to 200C/400F/Gas Mark 6 5.Put mixture in loaf/flan dish
6.Put loaf/flan dish in 4. above.
7.Cook

gz

Joined: 23 Jan 2009
Posts: 8647
Location: Ayrshire, Scotland

Posted: Tue Jan 04, 11 7:48 am Post subject:
How about a savoury made with puy lentils, chestnut mushrooms and chestnuts? That was Solstice Supper here

wipka84

Joined: 07 Feb 2009
Posts: 221
Location: Essex, UK

Posted: Tue Jan 04, 11 9:34 am Post subject:
We use green lentils to replace mince or quorn mince in our bolognase and lasagne. The tend to keep their shape and texture better than red lentils which often break down into a mush. Not had a complaint about it.

marigold

Joined: 02 Sep 2005
Posts: 12458
Location: West Sussex

Posted: Tue Jan 04, 11 9:51 am Post subject:

Whatever your recipe, pulses you've cooked yourself taste better than tinned. Cook up a big panful and freeze on a tray before bagging up, then you just pour out what you need.

Cold dhal makes nice toast/sandwich spread.

Aduki beans also make a nice spread - cooked adukis, garlic, olive oil, S&P, lemon juice. Mash with a fork, or whizz in a blender. Lovely with cress (water or punnet). Adukis are also good in tomato soup or mixed with a tomato-y pasta sauce and served with rice.

The Bean Book by Rose Elliot is my pulse bible.

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