Tag Archives: beans

Cannellini Bean and Harissa Burgers

Getting three carnivorous teenage boys to eat vegetarian food can be a bit of a challenge but, I find with my boys if I serve it in a bun, all will be right in the world!

I spread Greek natural yogurt on the bottom of the roll, top with salad leaves, burger, more yogurt and then finely diced sun dried tomatoes and some fresh pepper.

Makes 8 burger patties.

Ingredients

2 tablespoons oil

100g finely diced onion

220g grated carrot

2 garlic cloves, crushed

2 tablespoons harrisa paste

80g fresh gluten free breadcrumbs

2 x 400g tins cannellini beans, drained and rinsed

2 limes, juiced

10g mint leaves

1 egg, beaten

2 teaspoons smoked paprika

1 teaspoon ground cumin

Salt and pepper

Method

Heat the oil in a large pan and add the onions, cook until soft.

Add the grated carrot and garlic to the pan and cook over a low heat for 8-10 minutes until the carrot is soft.

Add the harrisa paste to the pan and cook for one minute.

In a food processor, whizz the bread to make breadcrumbs, tip into a large bowl.

Process the beans, lime juice, mint, egg, smoked paprika and cumin to a slightly lumpy paste.

Pour the paste into the bowl of breadcrumbs and add the carrot mixture.

Season and combine well.

Leave to rest in the fridge for one hour.

Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

Divide the burger mix into eight balls and form into patties.

Lay four patties onto each prepared tin.

Drizzle with a little oil and pop the trays into the oven.

Bake for 25 minutes until the outside is crisp.

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Baked Beans With Chorizo


As the weather cools down in Western Australia I can’t help going back to comfort slow cooking.

I used to always make baked beans with pork belly or bacon but these days, with the boys happy eating spicier food and enormous quantities of it, I’ve started using chorizo.

It’s best to use a chorizo that you have already tasted, cooked, so you can fiddle with the recipe, you may need more garlic etc. The chorizo I get here if beautifully smoky so I don’t need to add much to make a delicious dinner, served on toasted gluten free bread with avocado and a fried egg on top, heaven!

Serves 6-8 depending on sides.

Ingredients

1 large onion, finely diced

A splash of oil

300g chorizo, skin removed and diced finely, 2mm

2 x 400g tins cannelini beans

1 x 400g tomato pulp or finely chopped tomatoes

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

Salt and pepper to taste

Method

Preheat the oven to 170 degrees centigrade.

Heat the oil in a large oven proof pan over a medium heat.

Add the onion and cook until soft.

Turn the heat up to high and add the chorizo, cook for 5-7 minutes until the chorizo has released all of its fat and is crispy get up.

Now add the remaining ingredients.

Bring up to the boil and place in the oven for 90 minutes.

Check and if too thick add a little water, season if needed and serve.

The Ultimate Veggie Burger Stack

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Not one for the feint hearted, possibly a time to use cutlery but the boys manage to eat these with their hands and they don’t even ask for tomato ketchup/sauce!

Feel free to vary the stack, omit and add as you like! For the gluten free option I just make myself a salad with the various components add the burger and then a little fresh lime juice to finish it off.

Serves 6.

Ingredieints

2x420g tins four bean mix

50g diced shallot or red onion

30g fresh coriander

1 red chilli, deseeded and roughly chopped

zest of 1 lime

salt and pepper

20g rice flour

oil to fry in

2 tomatoes, thinly sliced

1 avocado, mashed

A handful of snow pea shoots

1 or 2 capsicums/peppers cut into rings

6 eggs

Method

In a food processor, process the beans, onion, coriander, chilli, salt and pepper to make a lumpy paste.

Heat a large pan over medium to high heat, add a little oil.

Pour the rice flour on to a plate.

Divide the bean mix into 6 balls, flatten into patties and move them around in the rice flour to cover.

Once the pan is hot, slide the patties in, cook on both sides until golden.

In the same pan if its big enough or another if necessary, add the capsicum rings, allow to warm through for 30secs and then crack an egg egg into each one. Allow to cook until the white is cooked but the yolk is still runny.

Stack your burger, mashed avocado, tomato slices, snow pea shoots, bean burger and finally the capsicum egg.

Crunchy Garlic Mushrooms with a Green Salad

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This is a very simple dinner that the adults in our house enjoy, I’m still waiting for the boys to eat mushrooms!

I use gluten free bread, the cost of it can be out of this world so to save I often buy it when it’s reduced, make it into breadcrumbs and freeze, due to the cost the crusts go in too!

Fresh peas are in season, I’m so excited to see them again! If you don’t have fresh just defrost some frozen peas, no need to blanch.

Serves 2.

Ingredients

Mushrooms

4 large portobello mushrooms, brushed clean, stalks removed

80g fresh bread, gluten free or regular, crumbed

2 cloves garlic, minced

salt and freshly ground pepper

Salad

Two handfuls mixed lettuce leaves

15 green beans

15 fresh pea pods, shelled

1 spring onion

1 tablespoon olive oil

1 teaspoon white wine vinegar

1 teaspoon Dijon mustard

Method

Preheat  the oven to 180 degrees Centigrade.

Lime a baking sheet with baking parchment.

In a bowl, mix the breadcrumbs, garlic salt and pepper well.

Divide the stuffing into four and fill each mushroom, pushing down a little.

Pop in the oven for 10-15 mins until golden.

While the mushrooms are baking.

Bring a pan of water to the boil and blanch the beans and peas, cool under running water.

Slice the beans into halves or thirds, slice the spring onion finely.

Layer your salad, I tend to have a layer of lettuce followed by beans, peas and finally onion.

Mix the dressing ingredients and pour over.

Remove the mushrooms from the oven, eat hot or at room temperature.

Smokey Baked Beans with Bacon

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Not quite baked beans in the traditional sense but a quicker stove top version using chipotle chilli for a little heat and smokey ness and good old caramelised onions, check the recipe out on the blog, to save time and add some sweetness along with some maple syrup!

Served in a baked potato or on toast with a little grated Cheddar on top and some avocado on the side, a very filling meal.

For a vegetarian option,  omit the bacon and maybe use two kinds of bean and use a vegetable stock instead of water.

Leftovers are even better the next day, perfect with an egg for a gluten free breakfast.

Serves 6-8.

Ingredients

400g bacon rashers, cut into 1cm pieces

1 clove garlic, chopped roughly

120g caramelised onions

2 chipotle chillies with adobe sauce

1tablespoon smoked paprika

2 x 400g tins cherry tomatoes in tomato juice

2 x 400g tins borlotti beans, drained and rinsed

3 tablespoons tomato paste

500mls water

150mls maple syrup

salt and pepper to taste

Method

In a large pan, cook the chopped bacon, over a medium heat, until colouring and the fat is rendering.

Add the garlic and onions and cook for 1 minute.

Add the chilli and paprika followed but the tomatoes, beans, tomato paste and water.

Bring to the boil and simmer, uncovered, for 60. Stir occasionally to stop beans sticking to the base of the pan.

Add the maple syrup, stir well through.

Simmer for 15mins until thickened and deep red. Season with salt a pepper to taste.