Beans, beans good for your waistline


White bean pate with samphire and truffle oil

White bean pate with truffle oil

White Bean Pate with Truffle Oil

Smooth, gentle flavours, filling but not stodgy. The green stuff on this is Italian Monk’s Beard which is like un-salty samphire (really tasty but obscure, I found it supplied by Natoora through Waitrose). Although the original recipe recommends sauté mushrooms, personally I prefer a bit of texture and crunch, watercress would also work well and has that added peppery kick.

I finely chopped shallot

2 finely chopped garlic cloves

6 sprigs of thyme, remove all tough stalks

1 can cannellini beans

50ml Water

Truffle oil, salt and pepper to garnish.

  1. Saute (as in soft and translucent on a low-medium heat) shallots, garlic and thyme.
  2. Add beans and water and heat through
  3. Transfer mixture to blender and blitz
  4. Serve with a drizzle of truffle oil, salt and pepper.

Harissa Baked Beans

Totally worth checking out in As sure as Eggs is Eggs, they are a superb all-rounder for breakfast, brunch, lunch, tea and phenomenal when you’re feeling the effects of one-too-many the night before.

Blackbean humousBlackbean Hummus

The recommendation from the original recipe is to serve with toasted mixed seeds (in the pic you can see I used pinenuts, sesame and poppy seeds) on sourdough with cherry tomatoes and advocado. This is a delicious combo but don’t be limited as it’s packed with flavour it makes a really good sandwich or dip. But be warned, you will smell like garlic….

1 can black beans

40g tahini

1 clove garlic

Juice of 1 lemon

1tbsp chopped fresh coriander

1 tbsp Extra Virgin Olive Oil

1/2 tsp cumin

1/4 tsp Cayenne Pepper

  1. Put it all in a blender and Blitz.
  2. Serve with a squeeze of lemon juice, drizzle of oil, salt, pepper.


Refried Beans

This really easy recipe is great as an addition to meat based fajitas but can totally hold it’s own in the veggy version. This is the original recipe but I may have stream lined it slightly due to laziness/ease/taste.

1 tin of pinto beans

1 large onion

3-5 cloves of garlic depending on your taste preference

2 1/2 tsp ground cumin

2 tsp paprika

1/2 tsp cayenne pepper

Milk, this will varying in volume depending on the texture you like and how far in advance you make it, ie the longer it simmers/stands on the side the thicker the mix becomes.

  1. Fry Onions and Garlic for a couple of minutes until they begin to colour.
  2. Add spices and stir for a min, then add a dash of milk to stop the mixture sticking to the pan.
  3. Add the beans and simmer for a few minutes until the beans start to split. You’re aiming for somewhere between baked bean and pate texture.


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1 Comment

  1. Mat Kowski

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