Haricot beans

Recipes for haricot or flageolet beans

BEAN BALLS FOR COCKTAILS
Soak beans overnight. Place in pan with plenty of water. Bring to the boil and boil hard for ten minutes. Strain off the water. Add fresh water to well cover the beans and bring to the boil again. Turn down the heat and leave to simmer until completely tender. Strain well. Press beans through a coarse sieve (or use a ‘mouli’ which is much easier and quicker). Add a bit of salt. Leave strained bean mush spread out in three bowls to cool and dry off.
Add finely grated cheese to one plate, curry powder to another, and spicy cayenne or paprika to the third.
Roll into balls and roll in breadcrumbs. Deep fry for one minute. Eat hot, warm or cold.
Can be prepared in advance and frozen.

BEAN CASSEROLE
1 cup dried white beans
1 onion chopped
2 cloves garlic, chopped or minced
2 tbsp oil
4 large tomatoes, chopped
1 tsp dried oregano
11/2 tsp chopped fresh basil
1 bay leaf
1 tsp molasses
salt and pepper to taste

Soak, cook and drain the beans. Cook onion and garlic in oil over medium high heat until soft but not brown. Add remaining ingredients, bring to the boil, then simmer 20 minutes.Stir the drained beans into the vegetables, bring to the boil and serve in bowls.

BOSTON BAKED BEANS
450g or 1lb dried haricot beans, soaked in water overnight
2 onions
450g or 1lb tomatoes
3 tablespoons molasses
2 tsp raw brown sugar
1-2 tsp mustard powder
1 tsp chopped fresh mixed herbs or ½ tsp dried herbs
2 tablespoons tomato puree
salt and pepper


Drain the beans, put them into a pan with plenty of fresh water and bring to the boil. Cover the pan and simmer the beans for 35-40 minutes, until almost cooked, then drain again, this time reserving the water.
Set the oven at moderate (165C, 325F, gas 3). Chop the onions and tomatoes. Tip the beans into a casserole and mix in the onion, tomato, molasses, sugar, mustard, herbs, tomato puree and salt and pepper to taste. Pour 200ml/ 7fl oz of the water in which the beans have been cooked into the casserole and stir well. Cover and bake the beans for 3 hours or until the beans are soft and have absorbed all the flavours. Stir them every now and again, adding a drop more of the cooking water if necessary. Adjust the seasoning and serve. Serves 8.

GREEK BEAN SALAD
225g or 8oz haricot beans
1.1 litres or 2 pints water for soaking
1.1 litres or 2 pints water for cooking
75ml or 3 fl oz olive oil
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
2 tablespoons tomato puree
salt and freshly ground black pepper
juice of half a lemon
1 bunch spring onions, chopped
1 red or green pepper, deseeded and diced
To garnish – slices of lemon, black olives, a hard boiled egg, sliced

Soak the beans overnight. Drain and rinse. Bring to the boil in fresh water, and boil hard for 10 minutes, skimming off any scum from the surface. Simmer for a further 30 minutes, or until just tender. Drain and allow to cool.
Heat the olive oil in a saucepan and fry the beans with herbs gently for 10 minutes. Add enough water to cover the beans by 2.5cm or 1 inch. Stir in 2 tablespoons of tomato puree. Simmer gently, uncovered, for 45 minutes. The liquid will reduce to leave a thick tomato covering on the beans. Let this cool, then season well and add the lemon juice. Add the salad vegetables. Transfer to a serving dish and garnish.

MEXICAN BEANS
225g or 8oz haricot beans, soaked overnight
2 tablespoons olive oil
2 onions, peeled and coarsely chopped
2 cloves garlic, crushed
1 tsp cumin seeds
½ tsp aniseeds
½ tsp ground cinnamon
pinch of chilli powder
1 red pepper, deseeded and cut into thin strips
1 yellow pepper, deseeded and cut into thin strips
1 green pepper, deseeded and cut into thin strips
2 tablespoons tomato puree
¼ pint (150ml) bean stock
1/3 pint (200ml) light beer
12 black olives, coarsely chopped
salt and pepper
75g or 3oz Cheddar cheese, cubed
1 avocado, diced

Drain the beans and rinse well. Place in a pan, cover with plenty of fresh water and bring to the boil. Boil fiercely for 10 minutes, then cover and simmer for 35-40 minutes or until the beans are cooked. Drain, reserving the stock.
Heat the oil in a pan and gently cook the onion for 8-10 minutes until soft but not coloured. Add the garlic and spices and cook for 3 minutes. Mix in the peppers and cooked beans and cook for 10 minutes.
Dissolve the tomato puree in the reserved stock and add to the beans. Cover and cook slowly for about 40 minutes, stirring occasionally. Add the beer and olives and cook for a further 15 minutes. Season to taste. Top with the cheese and avocado just before serving.

REFRIED BEANS
1lb dried beans
About 5cups water
1 or 2 medium size onions, diced (optional)
½ to 1 cup warm olive oil
Salt

Thoroughly wash and drain beans. Combine beans in a very large pan with water and onions. Soak in cold water overnight or bring to a boil, cover, and remove from heat for 1 hour.
Return to heat, bring to a boil, then cover and simmer (adding more water if needed) until beans are very tender and mash readily (about 3 hours). Drain and mash beans with a potato masher, adding olive oil. Mix well. Continue cooking, stirring frequently, until beans are thickened and fat is absorbed. Add salt to taste. Serve hot or reheat. Makes 6 servings.

REFRIED BEAN DIP
Perfect for a large party. This dip will serve a crowd. It is laced with cheddar cheese and green onion and can be kept hot over a candle warmer.

2 cups refried beans
1 cup grated Cheddar cheese
½ cup chopped green onion, including some tops
¼ tsp salt
2 to 3 tablespoons taco sauce
Tortilla chips

In a pan or heatproof pottery bowl, mix together refried beans, cheese, onion, salt, and taco sauce. Cook, uncovered over low heat, stirring until heated. Keep warm over a candle warmer. Serve with tortilla chips to dip. Makes about 3 cups.

SAVOURY BEANS WITH CREAM AND PARSLEY
225g or 8oz white haricot beans
1.75 litres or 3 pints water for soaking
1.75 litres or 3 pints water for cooking
50g or 2oz butter
salt
¼ tsp cayenne pepper
1 egg yolk
2 tablespoons single cream
50g or 2oz grated Cheddar cheese
2 tablespoons fresh parsley, finely chopped


Soak beans overnight. Drain and rinse well in fresh water. Bring to the boil in a large pan of fresh water. Boil fiercely for 10 minutes, skimming off any scum on the surface. Then simmer for a further 40 minutes or until just tender. Drain.
Melt the butter in a large saucepan, add the beans and season well with salt and a little cayenne pepper. Toss them in the butter for 2 or 3 minutes on a low heat. In a small bowl beat together the egg yolk and cream and then stir this mixture into the beans. Add the cheese and, when this has melted, the parsley. Transfer to a warm serving dish and serve immediately. Can be garnished with wedges of lemon. Serves 3.

SALAD QUEBEC
in LIGHT AND SHARP MARINADE

LIGHT AND SHARP MARINADE
175ml or 6 fl oz sunflower oil
75ml or 3 fl oz lemon juice
½ tsp salt
freshly ground black pepper
½ tsp dry mustard
½ tsp freshly grated root ginger
1 clove garlic, crushed

Mix all the ingredients together thoroughly.


SALAD QUEBEC
225g or 8oz flageolet / any white beans
1.1 litres or 2 pints water for soaking
1.1 litres or 2 pints water for cooking
350g or 12oz cabbage, finely shredded
175g or 6oz carrots, scrubbed and grated
1 small green pepper, deseeded and cut into thin strips


Soak beans overnight in the water. Drain and bring to the boil in fresh water. Boil fast for 10 minutes, and then simmer 30-35 minutes until just tender. Drain. Put the beans in a large bowl and soak them in the marinade. Let the beans cool completely, then drain the excess marinade away. Prepare the salad ingredients, mix them with the marinaded beans and moisten with a little extra marinade if necessary. Chill before serving. Serves 8 to 10.