Tag Archives: cannellini beans

Tuna and Cannellini Bean Patties

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These are a store cupboard pattie, I seem to always have the basic ingredients in the pantry and the beans make a nice change to a potato based fishcake. I also like the fact that I’m sneaking beans into the boys!

Makes 8.

Ingredients

100g finely diced onion

200g grated cheese

2 x 425g tins cannellini beans, drained and rinsed

425g tin tuna, drained well

75g gluten free breadcrumbs

1 jalapeño chilli, finely diced

1 teaspoon dried oregano

1 egg, beaten

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

In a large bowl, lightly mash the beans with a fork, add the remaining ingredients and, using your hands, combine well and form into patties.

Pop the patties onto the baking sheet and bake for 20-25 mins.

 

 

Tortilla with Red Onion, White Beans and Thyme

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There is something very comforting about this tortilla, gentle flavours and aromas with the comfort of eggs and beans?

Who knows, just trust me, it is lovely and even the fussiest member of the family eats it with no complaints and he doesn’t eat eggs!

As the tortilla comes out from under the grill it will be all puffed up like a soufflé, unfortunately, it doesn’t stay puffed up but still tastes great.

Serves 4.

Ingredients

1 tablespoon olive oil

1 red onion, peeled, halved and sliced thinly

1 clove garlic, chopped finely

2 small sprigs of thyme, leaves picked

1x400g tin cannellini beans, drained and washed

6 large eggs

60 mls milk

50g fresh goats cheese

salt and pepper to taste

Method

Heat a 24cm non stick frying pan, with a heatproof handle,  over a medium to low heat.

Add the oil and once hot add the onion. Cook the onion until very soft, add the garlic and thyme leaves and cook for 1min until fragrant. Pour in the beans and cook gently for 5 mins.

Beat the eggs, milk, salt and pepper in a jug.

Pour over the beans and let settle over a medium to low heat.

Turn the grill on to medium.

Once the egg looks as if it is bubbling slightly underneath, top with the crumbled cheese and slide the pan under the grill.

Grill until puffed up and golden.

Slide gently onto a cutting board and cut into wedges.

Bean Burgers

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Over the years we have tried a lot of variations with this recipe but I think this is the best.

Full of hidden green vegies, gluten free, dairy free and still full of flavour these are often chosen by the boys when we have a vegetarian meal.

The vegetable of choice is always edamame in their shells, these are found in your local Asian food stores freezer and they are yummy, as ever, eaten with your fingers makes them taste so much better according to the boys!

Makes 12-14 burgers.

Ingredients

2 x 400g tins of cannellini beans, drained and rinsed

6 spring onions, topped and tailed, sliced

2 cloves of garlic, peeled and chopped

1 piece of lemongrass, white part only, sliced

150g fresh coriander, leaves and stalks

150g fresh baby spinach

1 green chilli, deseeded and chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons salt

freshly ground pepper

80g besan/chickpea flour

150g fresh gluten free breadcrumbs

oil to fry in

Method

Process the spring onions, garlic, lemongrass and chilli.

Add the beans, fresh coriander and spinach, process to a paste, scraping down the sides as needed.

Add the ground coriander, ground cumin, besan and salt and pepper, process again.

Tip the mixture into a large bowl and add the breadcrumbs, mix well.

Heat the oil in a large frying pan over medium heat, once heated fry the burgers until brown and crispy on the outside.

Set aside on kitchen towel to absorb the oil.

Serve with rolls or pittas, salad, edamame and yogurt dressing.