So, it’s ages since we’ve published a recipe, shame on us! But we’ve cooked plenty of delicious things over the last few weeks, and we’re getting the recipes written up for those.
But the most recent thing I cooked is this lovely soup. It’s fairly quick, super easy, and very very tasty.
The tahini gives the broth a lovely deep flavour which works particularly well with the smoked paprika, and all the flavours come together to give an extremely satisfying result.
Black eyed bean soup with tahini and greens
Serves 3 – 4
120 g black eyed beans
1 heaped tbsp. light tahini
2 tbsp finely chopped ginger
1 tbsp smoked paprika
10 cherry tomatoes, quartered
150 g mushrooms, chopped
1.1 litres hot water
180 g mixed greens (I used 30 g frozen spinach and 150 g mixed cabbage from a supermarket pack)
2 tbsp tamari (or a pinch of salt)
15 g fresh coriander, chopped
Rinse the beans and add them to a large saucepan along with the tahini, ginger, smoked paprika, tomatoes, mushrooms and water. Bring to a simmer and cook, partially covered, until the beans are just tender. Mine took 30 minutes. Add the greens to the soup and simmer for a further 10 minutes.
Season with tamari and black pepper to taste, and stir through the coriander just before serving.
It’s wet and cold today with grey skies the colour of concrete. Definitely the weather for steaming hot bowls of comforting stew!
But I thought it would be nice to bring a touch of lightness to the day by using flavours more usually used in summer, or certainly more traditional in hotter climates than north west England…
So to a base of black eye beans and celeriac, I’ve added chopped tomatoes, lemon zest and chervil and finished the dish with chopped fresh dill.
It’s ridiculously easy to make, and as well as brightening my day today, will be delicious over the next couple of days for work lunches, perhaps with rocket salad.
Black eye bean and celeriac stew
serves 4 to 6
250 g black eye beans, rinsed and soaked (covered) in boiling water for 1 hour
325 g celeriac (peeled weight), cut into 1 cm cubes
4 tomatoes, chopped
1 bay leaf
1 tsp dried chervil
1 tbsp lemon zest (around 1/2 a lemon)
1 litre of hot water
a pinch of salt
4 tbsp chopped fresh dill
Preheat the oven to 170 degrees c.
Put all of the ingredients in an ovenproof casserole dish and bring to the boil on the hob. Cover and transfer to the oven for 1 hour, stirring after 30 minutes.
At this point the beans and vegetables will be tender, and the sauce will be full of flavour but quite thin. I like it this way but if you prefer it thicker you could either mix through a tbsp slaked cornflour, or puree a couple of ladlefuls of the beans and veg and then add back to the pan.
Salt to taste, and stir the dill through just before serving.
I made this salad as part of our work lunches this week, and it was another one of those recipes that tastes much more than the sum of its parts!
I’ve been using up cupboard ingredients this week, so as well as the tinned beans, gherkins and capers have been featuring a lot…
Rather than the little capers I tend to use in salads, this time I have the larger sort (the ones with the stem attached).
I’ve eaten them before, but usually whole. I never realised they are full of little pink seeds! So I’ve taken to cutting each caper into quarters, which I find looks very pleasing in the finished salad.
Black eye bean, gherkin and caper salad
1 300 g tin of black eye beans, drained and rinsed (175 g when drained)
2 slices of pickled gherkin, chopped (about 10 cm long)
5 large capers, quartered
2 tsp apple cider vinegar
a small pinch of salt
Just mix all the ingredients together! It’s nice if it sits for at least 20 minutes to let the flavours meld.