oliveoilandlemon

recipes for healthy living

Tag: beans

Chipotle Sweet Potato and Butter Bean Casserole

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This dish of chipotle beans and sweet potato make a delicious substantial meal, perfect for a mid week supper as is, or with a couple of eggs tucked into the dish as it finishes cooking amps it up for a very hungry gang. I love the smoky sweetness coupled by the heat which Chipotle brings to a dish and I usually have a jar of it on hand in the fridge.

Serves 2-3 people
1 large sweet potato (about 450gr) peeled and cubed
1 shallot sliced
1 clove garlic peeled mashed
2 tbsp rapeseed or coconut oil
1 tbsp tomato passata
1 tbsp chipotles in adobo or more if you like it with more heat
1 400gr tin butter beans, drained and rinsed
1 can whole tomatoes or 5 cherry tomatoes washed and halved
2-3 eggs if using (Turn oven on 180C if so)

Heat the oil over a medium heat in an oven proof frying pan.
Add the shallot and garlic and cook for a few minutes until both are softened.
Tip in the diced sweet potato, season well and toss to ensure it is covered with oil.
Put a lid on the pan or a sheet of greaseproof paper and cook over a low heat to soften for about 10 minutes.
Stir ever now and then to ensure it is not sticking.
Stir in the tomato passata and chipotle and ensure they both are well distributed, add the butter beans, stir gently to
mix together, followed by the can of tomatoes or cherry tomatoes if using and add a splash of water if it seems a bit dry.
At this point you can finish cooking on the hob for about 10 minutes more – check the sweet potatoes are tender. If you are adding the eggs, make 3 holes in the mix, add a little oil into each and crack the egg in. Season with some salt and pepper and into the
oven to cook the eggs – about 7 minutes to firm the white and leave the yolk a bit soft.
Sprinkle over some chopped fresh herbs and serve. This is delicious, filling and with the eggs makes a great brunch dish too.

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Bistro Style Marinated Goats Cheese Salad with Green Beans

Having just come back from a weekend in Paris and eaten so well, I was inspired by the simplicity of the food we ate, great ingredients, simply presented and well dressed. I could have spent the day (if I had the budget) in Astier de Villatte, home of the most out of this world pottery and painted plates. Also home to typical Parisian Hauteur…..

So inspired by our trip, this is a take on a goats cheese salad with more substance with the addition of croutons made from toasted home made gluten free bread. I spotted loads of beautiful looking salads when we had lunch at Relais Sant-Germaine on our last day which was great food and the dessert was one of the most beautiful plates of food I have ever seen.

Marinated Goats Cheese Salad
Serves 4
2 100gr goat’s cheese logs
100ml extra virgin olive oil
1 tbsp walnut oil
1 shallot chopped very finely
1 garlic clove chopped and mashed
1 tsp fresh thyme picked and chopped
1 tsp sweet paprika

4 large handfuls of mixed leaves
250 gr green beans washed, topped & tailed
2 slices rustic bread preferably gluten free
Olive oil and raspberry vinaigrette

Combine the olive oil, walnut oil,shallot, garlic and thyme, season well.
Cut the goats cheese into slices and lay on a flat plate and pour over the marinade.
Cover and place in the fridge – preferably overnight but at least for a few hours.
when ready to assemble, blanch the beans in boiling water for 3 minutes and drain.
Toast the bread and cut into croutons.
Dress the salad leaves with some olive oil and a splash of raspberry vinaigrette.
Drain some of the marinade onto the beans.
Arrange the leaves and beans across 4 plates.
Place the goats cheese onto a foil lined baking tray and place under the grill for about 2 minutes until
just melting. Arrange on top of the salad, top with the croutons and spoon over any remaining marinade.

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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 halođŸ™‚

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.

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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.

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