oliveoilandlemon

recipes for a healthy life

Tag: beans

Spicy Baked Beans

I’m back training – before work at 630am in the gym you will find me working hard (thanks Nigel my PT!)…. excuse me while I just polish my halo :-)

As a result I have been trying to up my protein content and have been adding this dish as a side dish in the evening . Whether you are training or not, You will want to make these beans, – a bit like mexican refried beans but nicer in my opinion, full of flavour, spicy, bubbling, and you can make them as hot as you like. Delicious straight from the oven with some tortilla chips as a party starter, with chicken or the next day reheated with eggs.

spicy beans with poached eggs

Spicy baked beans – serves 3-4 as a side
2 cans of beans of choice (please, don’t use Baked Tomato beans)…
1/2 medium Onion finely chopped
1/4 cup Sour Cream or Creme fraiche
2 tbsp chopped Jalapenos or 1 small chilli chopped finely
4 oz Grated Sharp Cheddar Cheese
3 Tablespoons tomato salsa or finely chopped tomato which has been deseeded
Some Tabasco sauce and salt and pepper to taste

Oven at 180C
Drain beans and lightly mash
Add all other ingredients, stirring to combine.
Spread into an ovenproof baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve as a dip or on the side with some mexican style chicken.
Any leftovers are delicious reheated and served with poached eggs the next day.

spicy beans

New Year and a recipe for Leek and White Bean Soup with Chorizo

OO&Lairfield

Happy New Year!
I don’t make new year’s resolutions, never have in fact. Far too much pressure in my opinion, why heap such an amount of expectation on top of yourself just because it is the start of another year. One which in my case, I started especially hung over, definitely not a day to try and muster up the will power to stop smoking, get fit, loose weight or what ever new year goal has been set. Instead I ate some comfort food, had a quick walk, drank loads of water, and went to bed really early and loved every minute of it, safe in the knowledge that for the rest of the year, I generally eat well, get exercise and enjoy as much spare time as I can either in the company of my friends and family or in the kitchen doing what I love best.

(And for the record, I used to smoke, a lot – gave them up thank god, in the middle of the year not at new year, and despite the odd craving, I’m happy to report I’m still off them).

This soup can be whipped up in no time, full of the goodness of the vegetables and beans and especially lovely with the crispy Chorizo on top.

Leek and White Bean Soup with Chorizo
Serves 6
5 leeks washed, trimmed and chopped
1 400gr tin of white beans (butter, cannellini, which you prefer) drained and rinsed
1 ltr veg stock
1 oz butter and 3 tbsp rapeseed oil

Heat the oil and butter until foaming
Tip in the leeks, season really well and mix to ensure they are covered in the butter & oil mix.
Turn down the head and let them sweat for about 10 minutes until softened.
Tip in the beans, mix well and add the stock.
Bring up the just boiling and turn down and cook for about 10 more minutes until the leeks are fully cooked.
Blend really well, taste and adjust for seasoning.
Just before seasoning, cut 3″ piece of chorizo into small dice and cook on medium pan until crispy and releases the oil.
Top each bowl of soup with some of the chorizo and drizzle over some of the oil and serve.

OO&L Leek Chorizo Soup II

Family friendly 1 pot bean casserole …

OO&L Beans Sausage Casserole

My first few days at school have been slightly traunatic – Eva herself has been fine, loves it, barely looks back but I’m trying to readjust to her new life and our new schedule. More seasoned parents assure us it will settle down and all be fine …….they have been referring to the kids but I’m hoping the advice holds true for Mums too… Add a busy working day into the mix and recipes like this are a God send frankly, all kids love beans but this is the better version, use beans in their natural state with no extra added sugar and organic tomato passata, really easy to pull together and good for grownups too. Full of protein, vitamins, antioxidants from the sauce. Tuck in and enjoy the health benefits of this delicious little dish.

Serves 4
8 good quality sausages or 300gr chorizo
1 tbsp Rapeseed oil
2 400gr tins of beans of choice, (butter, kidney, cannellini), drained and rinsed
1/2 tsp sweet paprika
500ml Tomato passata – I use Bunalun

Heat the oil in a pan and cook the sausages until they are lightly browned on all sides and almost cooked.
If using chorizo, cook for about 5 minutes until edges are golden and oils are released.
Add the paprika, stir and cook for about a minute
Tip in the drained rinsed beans, the tomato passata, season well and cook for about 10 minutes until the flavours are developed and the beans are heated fully.
Taste and add a pinch of sugar if the sauce needs it.
Serve hot on its own or with a side of crusty toast.

Beans and Eggs with Tomato Toasts

Beans, eggs and tomatoes – on paper doesn’t sound too interesting but cook your own beans and add deliciously seasoned griddled tomatoes with eggs and you take this to a new level.. A great brunch option or quick supper. Keep tins of beans on standby in the press and you can whizz this up in less than 30 minutes. As a bonus, its a nutritional powerhouse full of protein from the eggs and beans as well as vitamins, antioxidants, and minerals. Packed with B vitamins. – These incredible little compounds are essential in contributing to a healthy body, everything from liver, skin, hair and eyes. This little dish was the perfect filler when we got back from holidays – I still hadn’t done the shopping but there were beans in the press (and I had actually brought home black beans from holiday) and sure there is always eggs in our fridge, on that you can rely. There is nothing difficult about this recipe but it does taste extra special thanks to the tomato toasts. Season the tomatoes really well as I’m always amazing by how much salt they need to bring their flavour out and serve with more than 1 egg if you are feeding a hungry family!.

Serves 3-4

Beans

1 cup dried beans of choice soaked overnight or 2 tins of cooked beans
1 tsp Pimenton d’espelette or Smoky Paprika
1 medium onion diced
2 medium carrots diced
2 cloves garlic peeled chopped and mashed
2 tbsp rapeseed oil or olive oil
2 chopped cooked peppers
2 cups of stock
2 tbsp tomato passata
Salt and Pepper to season

Heat oil in a medium pan.
Add onion and garlic and cook over gently heat for a few minutes.
Add the carrot , toss well to combine.
Cover and sweat until all are nearly cooked.
Add the Pimenton or Smoky Paprika and stir to combine.
Add the passata and stir well for 2 minutes.
Add the stock and beans, bring to the boil.
Turn down and if using cooked beans, simmer for about 10 minutes until all the flavours are developed.
If using uncooked beans you will need to cook for 45 minutes at least until tender.
Season as needed.

Eggs
Fry 2 eggs per person and keep warm until ready to serve.

Tomato Toasts
2 cherry tomatoes per person, cut and seasoned with salt and a little sugar, brushed with olive oil.
Heat a skillet pan and cook the tomatoes cut side down until softened.
Set aside and keep warm.
Toast 1 piece of sourdough per person.
Drizzle with extra virgin olive oil, top with the tomatoes and squash them slightly into the toast with the egg turner.
Serve alongside the eggs and beans.

Monkfish, Crispy Sweet Potatoes & Warm Green Bean Salad

Sometimes there is just no point in looking for attention (or conversation!) Last weekend was one of those – Golf and Rugby, forget about any decent chat apart from the odd grunt so I just got cooking. The sweet potatoes crisped with the spices are a really nice alternative to the usual steamed version and the green bean and lardons are delicious just warm as a salad. The Monkfish needs minding but it cooks so quick that its not like slaving over a hot stove for hours, it’s cooked in under 10 minutes. Don’t feel like you have to produce all these for one meal, I had time on my hands. Any one of these are delicious accompaniment with the fish and the result is an amazingly tasty nutritious meal. Oh and I did get a thank you after it!.

Monkfish Sweet Potato Lentils Green Beans

Monkfish in Indian Spices
2 Monkfish fillets trimmed and membrane removed
3 tbsp Garam Masala
Oil to fry

Season the monkfish fillets
Roll in the spice mix and pat gently to coat
Heat 2 tbsp rape seed oil in a pan over a hot heat
Add the Monkfish fillets and roast on the pan until deep golden
Finish in the oven at 180C for 7-10 minutes depending on the thickness of the fish
Serve with the Green Beans, Sweet Potatoes, and Lentils

Warm Green Bean Salad with Lardons and Sesame

250gr fine green beans, washed, topped and tailed
60gr lardons
1oz Sesame seed
2 Tbsp chardonnay wine vinegar

Blanch the beans and refresh in iced water
Julienne and beans and set aside
Toast the sesame seeds in a dry pan until golden and set aside
Fry the lardons until crispy
Tip the beans into the pan with the lardons and heat for a minute or 2 gently tossing
Tip into serving bowl, add the sesame seeds and dress with the chardonnay vinegar
Season and serve

Spiced Sweet Potato
Use 1 sweet potato per 2 people as a portion
1 tbsp Ras el Hanout Spice mix per potato
Rapeseed oil for frying

Peel the sweet potato and cut into big cubes about 2” square
Steam until just done
Cool slightly and tip into the spic mix
Heat a pan with a shallow coating of oil
Add the potato and cook on all sides until crispy and golden
serve as is or with mango salsa from here

IMG_9696

Follow

Get every new post delivered to your Inbox.

Join 364 other followers

%d bloggers like this: