This past weekend I had a bit of time for cooking, so thought it would be a fun idea to make a great big pan full of beans to turn into a few different meals. It’s so economical to batch cook, but I do get a little bored eating the same thing more than once! So this time I’ve tried to make dishes with different flavours and textures from the same basic beans.
The beans themselves are beautifully rich with a sauce thickened with sweet potato, and a lovely herbal smokey flavour.
I’ve made three different dishes with them, making 8 portions in total.
Here’s what I made –
Nutmeg roasted mushrooms with beans and rocket
Spicy charred vegetable and bean soup
Creamy courgette and bean bake
Each recipe uses a third of the bean mixture, ending up with two portions each of the mushroom dish and the bake, and four portions of soup.
Here’s the recipe for the basic beans and the mushrooms, I’ll be posting the bake and soup recipes over the next few days.
I feel I should point out that I’m not eating the entire 8 portions myself, I’m sharing some of them…
for the rich savoury beans
300 g dried pinto beans
1.2 litres water
1 large carrot, cut into batons
3 sticks of celery, cut into batons
2 small sweet potatoes, peeled and sliced thinly
1/2 tsp dried thyme
4 tbsp chopped fresh parsley
2 bay leaves
2 tbsp liquid smoke or smoked paprika
salt to taste
for the nutmeg roasted mushrooms dish, to serve 2
4 flat mushrooms
1/4 tsp freshly grated nutmeg
a pinch of salt
2 tsp oil
black pepper to taste
2 handfuls of rocket
1/3 quantity of rich savoury beans
Rinse the beans in a sieve and then tip them into a large casserole pot, with a lid.
Add half of the water and bring to the boil. Cook for ten minutes. Preheat the oven to 170 degrees c.
With the beans still on the heat, add the rest of the water and all the other ingredients apart from the salt. Bring to the boil, cover the pot and pop it in the oven for 1 hour. Stir after 30 minutes, the sweet potatoes should be starting to break down. After the full hour the beans will be very soft, and the sweet potato should have disappeared into the sauce, thickening it and turning it a pleasing orange colour. Add salt to taste.
When the beans are finished turn the oven up to 200 degrees c.
Drizzle a little oil on a baking tray and sit the mushrooms on top, stalk side up. Sprinkle the nutmeg and salt over the top, and a little more oil. Roast for 10 minutes, then flip them over and cook for a further 5 minutes. Season with black pepper.
Serve the mushrooms and beans with the rocket.