Red beans

Recipes for red, brown or kidney beans

BROWN BEAN SALAD
350g or 12oz brown beans
2 sprigs fresh thyme
2 bay leaves
1 onion, halved
Four garlic cloves, crushed
2.5 ml or 1 1/2 tsp cumin seeds, crushed
3 spring onions, finely chopped
6 tablespoons chopped fresh parsley
4 tsp lemon juice
6 tablespoons olive oil
3 hard-boiled eggs, shelled and roughly chopped
1 pickled cucumber, roughly chopped
salt and freshly ground black pepper

Soak beans overnight. Drain and cook in a large pan of water, boiling hard for 10 minutes. Then simmer with the thyme, bay leaves and onion for a further hour or until just tender. Drain and discard the herbs and onion.
Mix together the garlic, cumin, spring onions, parsley, lemon juice and oil. Season with salt and pepper. Pour over the beans and toss lightly together.Gently stir in the eggs and cucumber and serve at once.Serves 6.

BROWN BEAN SOUP
(Another great recipe from Mr.B.S.Moffatt
– see also Delicious Cashew Nut Sauce on our page ‘Recipes for Green Beans’ )
Serves 6 as main course.

1½ cups dried kidney beans
3 litres water
1 bay leaf
2 cloves
3 medium sized potatoes, peeled and cubed
3tablespoons butter
1 onion chopped
½ tbl curry powder
1 tsp salt
freshly ground black pepper
Dash of Worcestershire sauce


Soak the beans in the water overnight. Bring to a boil, add the bay leaf and cloves and cook for two hours. Afdd potatoes and cook for another
30 minutes.
In the meantime, heat the butter in a frying pan and saute the chopped onion and curry powder until light brown.
Remove bay leaf and cloves from the soup. Streain the stock and puree beans and potatoes in the blender. Add the puree to the stock.
Add the sauteed onion andcook for another 20 mins, stirring occasionally.
Season with salt, pepper and Worcestershire sauce.
Serve the soup with toasted white bread.

CHILLI BEAN CASSEROLE
225g or 8oz red beans
1.1 litre or 2 pints water for soaking
1.1 litre or 2 pints water for boiling
1 tablespoon olive oil
225g or 8oz onion, peeled and finely chopped
1 clove garlic, crushed
225g or 8oz mixed vegetables, scrubbed and chopped (eg. celery, pepper, carrot)
½ tsp each dried basil, ground cumin
¼ tsp each cayenne pepper, chilli powder
Tin of tomatoes, liquidised (14oz or 400g)
2 tablespoons tomato puree
3 tablespoons red wine
50g or 2oz bulgar wheat
1-1 ½ pints (600-900ml) stock (liquid from cooking the beans)
juice of half a lemon
salt and freshly ground black pepper


Soak the beans overnight in water, drain and rinse well. Bring them to the boil in fresh water and boil fast for at least 10 minutes. Cover the pot and simmer for a further 35-40 minutes, or until tender. Drain and reserve the stock.
Heat the oil in a large saucepan, gently fry the onions and garlic for a few minutes and then add the chopped vegetables, beans, basil and spices. Stir well and cook for 5 minutes as this helps seal in the flavour and some of the nutrients. Next add the tomatoes, tomato puree, red wine, bulgar wheat and 1 pint (570ml) of stock. Bring the mixture to the boil, cover the pan and simmer for about 30 minutes. Add the lemon juice and seasonings and increase the stock level if you like your casseroles fairly liquid, then cook for a further 20-30 minutes. Alternatively this dish can be cooked in the oven in a covered casserole dish for 50-60 minutes at 180 C (350 F, gas mark 4). Add lemon juice and seasoning halfway through cooking time. Serve hot. Serves 4.

FRAGRANT BEAN SOUP
(MAKES 2 PINTS / 1.1 LITRES)
1 tablespoon olive oil
1 onion, peeled and finely chopped
225g or 8oz courgettes, trimmed and diced
1 green pepper, deseeded and diced
225g or 8oz any brown or red beans, cooked and mashed
1 tsp ground coriander seeds
1 tablespoon paprika
2 cloves garlic, crushed
1 tsp olive oil
570ml or 1 pint vegetable stock
salt and pepper
2-3 tablespoons chopped fresh coriander leaves

Heat the tablespoon of oil in a pan and gently cook the onion for 5 minutes or until soft. Add the courgettes and pepper, stir well and cook for 3-4 minutes. Stir in the mashed beans and cook for 2 minutes.
Mash the spices and garlic into the teaspoon of olive oil, using a pestle and mortar. Mix into the stock and pour over the vegetables, stirring well. Bring to the boil, cover and simmer for 25-30 minutes. Season to taste. Just before serving, add the fresh coriander.

KIDNEY BEAN SALAD
About 1lb cooked red kidney beans
2 cups chopped celery
1 tablespoon minced onion
½ cup chopped walnuts
4 small sweet pickles, chopped
¼ cup salad oil
3 tablespoons wine vinegar
½ tsp each salt and pepper
Rinse bans thoroughly. Combine with celery, onion, nuts and pickles. Mix oil, vinegar, salt and pepper. Pour over bean mixture. Toss. Serve on lettuce. Makes 6 to 8 servings.Lettuce (optional)

LA KAMA
(BEST PREPARED AT LEAST A DAY IN ADVANCE TO DEVELOP FLAVOURS)
175g or 6oz any red or brown beans, soaked overnight
1 tablespoon olive oil
1 leek, trimmed and finely chopped
2 cloves garlic, crushed
1 tsp ground cinnamon
3 tsp ground ginger
pinch of grated nutmeg
1 tsp ground black pepper
1 tsp ground turmeric
450g or 1lb courgettes, trimmed and thickly sliced
225g or 8oz field mushrooms, wiped and cut into quarters
1 green pepper, deseeded and diced in strips
¼ to ½ pint (150-275ml) bean stock
salt or shoyu

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 fry the leek for 5 minutes until softened. Add the garlic and cook for 2 minutes.
Mix the spices with a little of the reserved bean stock to make a soft paste. Add the paste to the leek, then fry for 2-3 minutes or until the liquid has evaporated and the spices are well cooked. Stir in the cooked beans and vegetables, mixing well, and cook for 5 minutes.
Pour on ¼ pint (150ml) of the reserved stock, bring to the boil, cover and simmer for 1 hour, checking on the liquid level and adding more stock if necessary. Season to taste before serving.

PORTUGUESE BEAN SALAD
in
DARK AND SPICY MARINADE

Dark and Spicy Marinade
175ml or 6 fl oz olive oil
75ml or 3 fl oz red wine vinegar
½ tsp salt
½ tsp freshly ground coriander
1 tsp ground cumin
½ tsp chilli
1 clove garlic, crushed

Mix all the ingredients together thoroughly and pour them over the freshly cooked, drained beans. Let the beans cool in the liquid and then drain away any excess dressing before serving.

PORTUGUESE BEAN SALAD
225g or 8oz red beans
225g or 8oz white beans (or chick peas)
1.1 litres or 2 pints water for cooking red beans
1.1 litres or 2 pints water for cooking white beans (or chick peas)
Double quantity of Dark and Spicy Marinade
450g or 1lb tomatoes, washed and cut into wedges
½ cucumber, washed and sliced
1 small green pepper, deseeded and diced

Prepare the beans/peas by soaking in separate bowls or water overnight. The next day, drain away the water and bring the beans to the boil in fresh water in separate pans. Boil both fast for 10 minutes and then turn the heat down to a simmer. Cover the pan and continue cooking until the beans/peas are just tender.
Drain and put the beans/peas together in a large bowl and pour over the marinade. Let the beans cool completely in the marinade. If too much liquid, spoon some off.
Prepare the salad ingredients and when the beans are completely cold, mix both together, moistening with a little of the excess marinade, if necessary. Chill before serving. Serves 8 to 10.

RED BEAN CURRY
(AROMATIC DISH FROM SOUTHERN ASIA -NOT A HOT INDIAN CURRY. BEST MADE A DAY IN ADVANCE TO DEVELOP FLAVOURS)
175g or 6oz red beans, soaked overnight
1 red chilli, chopped
1 slice of fresh root ginger
1 tsp grated lemon rind
2 tablespoons chopped coriander root or lower stems
1 clove garlic, crushed
½ tsp ground pepper
3 tablespoons grated creamed coconut
75g or 3oz roasted peanuts, ground
200ml or 1/3 pint coconut milk
1 red pepper, deseeded and finely diced
juice of half a lemon
salt and pepper
2-3 tablespoons chopped fresh coriander

Drain the beans and rinse well. Place in a pan with plenty of fresh water and bring to the boil. Boil fiercely for 10 minutes, then simmer for 30-40 minutes or until the beans are cooked. Drain.
Crush the chilli, ginger, lemon rind, coriander stem, garlic and ground pepper in a pestle and mortar to make a stiff paste. Dissolve the creamed coconut in 1 tablespoon boiling water to make a thick cream. Heat the cream in a small pan until it bubbles and separates slightly. Add the spice paste and cook for 3-4 minutes. Stir in the peanuts and cooked beans. Pour in the coconut milk, stir in the red pepper and cook for 10 minutes, stirring frequently. Add the lemon juice and season to taste. Serve garnished with chopped coriander.
Serves 4. Serve with rice or millet, with chopped tomatoes or cucumbers on the side.

RICE AND RED
2 cups dried red beans
2 cups brown rice
1 large onion, chopped
1-2 carrots, chopped
1 celery stalk or 1 sweet pepper, chopped
2/3 cup chopped fresh parsley
2-3 tsp chopped fresh basil
2 tsp dried oregano
2 tbsp oil
2-3 tomatoes, chopped
salt and pepper to taste
grated cheese and fresh parsley for garnish


Cook beans and rice. Saute onion, carrots, celery, the 2/3 cup parsley, basil and oregano in oil. Add tomatoes, salt, pepper and beans. Mix in rice and make sure all is heated through. Garnish with grated cheese and more fresh parsley if desired.