Archive for the ‘Beans’ Category

(Slightly) Spicy Mini Beanburgers

Sunday, May 2nd, 2010

Bunch of carrots
These classy little numbers come from the Planet Organic baby & toddler cookbook… but we all love to eat them!

2 tbsp olive oil
1 onion
1 carrot
1 green pepper
1 clove garlic
1/2 tsp coriander
1/2 tsp cumin
2 tins beans, drained
1 tbsp tomato puree
1 egg
2 tbsp breadcrumbs
1/2 cup grated cheddar

Preheat oven to 200c.  Finely chop, mince or grate veg.  Mash beans and puree.  Fry veg and spices for 5 mins.  Add to bean mixture. 

Mix in the rest of the ingredients and roll into golf ball sized patties and flatten slightly.  You can make larger ones if you prefer, just add 5 mins to the cooking time.  (You can freeze some at this point).

Bake on greased tray for 25 mins and turn them after 15 mins.

Serve with soft rolls or pitta pockets, potato wedges and some crunchy salad.  Ketchup, relish, chilli sauce and additional cheese/tomato/pineapple slices make the burger building fun.

Minestrone stew

Monday, November 9th, 2009

Savoy Cabbage in sunshine

When is a soup not a soup?  This is a brilliant, filling winter warmer and uses lots of ingredients that tend to lurk.  Not only is it absolutely delicious, getting better each time you heat it, but its also packed with all the vitamins and minerals you need to combat those nasty lurgies.  It is also low in fat and cheap to make.

1 tbsp olive oil 
1 onion
2 cloves garlic
1 cup parsley (half a bunch; I just chop down from the top until I get to mainly stalks)
8 rashers smoked streaky bacon (or 200g pancetta)
2 celery stalks
2 carrots
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1 tin chopped tomatoes
2 tbsp tomato puree
2 litres stock (chicken or veg, from cube is fine)
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1 cup small pasta (or spaghetti broken up)
1 cup frozen peas or beans
1/2 cabbage (or any greens, but remove tough stalks)
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grated parmesan to serve

Chop onion, garlic, parsley, bacon, celery and carrots into similar size pieces and add to a large pan with the oil on a medium heat.  Stir occasionally for around 15 mins; if it starts to stick, turn down the heat or continue to the next step.

Add tomatoes, puree and stock.  Leave to simmer for an hour.  Shred and rinse the cabbage.

Add the pasta, peas and cabbage.  Stir and check the liquid levels, there should be enough to cover the cabbage when you press it down, if not, add more hot water.  Cover and leave to simmer again for 20 mins, stirring occasionally.  You can simmer this for longer if you like.  The more it cooks, the better it gets.  I just get terribly hungry by this point.

Serve in bowls with grated parmesan and black pepper on the side.  Be warned, this is truly addictive (and atomically hot when you first serve it).  And you won’t need bread on the side.  I promise!