This is possibly one of the oddest sounding work lunches I’ve ever made, but trust me, it’s delicious!
The beans in question are dried borlotti, cooked with ginger, and kombu seaweed until tender. Borlotti are a great bean to cook from dried as they don’t need soaking, which makes them a great ingredient for a quickish meal.
I wasn’t sure if the flavour of the seaweed would permeate the beans, but it does! It adds a subtle saltiness and a little burst of umami which goes nicely with the creaminess of the beans.
The savoury beans are lovely with the salad of sweet mango, peppery radish and fresh juicy tomato dressed simply with apple cider vinegar and coriander leaf.
The quantity given below will make enough beans for 4 servings, but the salad is for 2. I intend to try a different combination of vegetables for the next days lunch!
serves 4 (beans) and 2 (salad)
for the beans
200 g dried borlotti beans
15 cm x 10 cm piece of kombu seaweed, snipped into a few pieces (it swells up a lot in the water)
3 cm x 3 cm piece of ginger, sliced
1 litre water
for the salad
3/4 of a mango, in chunks (I used the other 1/4 in soy yoghurt for breakfast)
2 large tomatoes, cut into wedges
6 radishes, cut into little wedges
1 tbsp apple cider vinegar
2 tbsp fresh coriander
a pinch of salt
Preheat the oven to 170 degrees c.
Rinse the borlotti beans and add to the pan with the water, seaweed and ginger.
Bring to the boil and cook for a couple of minutes. Cover the pan and place in the oven for 40 – 50 minutes until soft.
Cool the beans in the stock, which incidentally is delicious! Don’t throw it away, use it as a simple soup with a few mushrooms. Remove the beans from the flavourings and stock with a slotted spoon when ready to serve.
For the salad, simply combine all the ingredients and mix well. It’s better if it sits for half an hour or so to let the flavours meld.