Category: Beans

Start with 1 cup dry fava beans. You’ll need to soak the beans overnight. Drain fully, then cook in plenty of water for about 1 hour or so until tender (see recipe notes.)
Served with Seasoning & lemon garlic sauce with chilli peppers Topped with Extra virgin olive oil

Add a good bunch of fresh parsley and some diced tomatoes on top.

Serve it with warm pita bread and sliced veggies; or turn it into a big vegan feast with sides like tahini, hummus, and roasted cauliflower!

In a saucepan over intense heat, put the grains with water until it boils, remove the white foam if formed; add the broth cube, salt, pepper and cumin, and then cover the saucepan over low heat.

Put the oil and butter in a frying pan, stir the onion until it wilts and turns brown, and add it to the soup.

Allow the soup to boil over low heat, covered until level.

Serve hot with crunchy bread.

Start with 1 cup dry fava beans. You’ll need to soak the beans overnight. Drain fully, then cook in plenty of water for about 1 hour or so until tender (see recipe notes.)

Add a good bunch of fresh parsley and some diced tomatoes on top.

Served with Seasoning and lemon garlic sauce with chilli peppers Topped with Extra virgin olive oil.

Serve it with warm pita bread and sliced veggies; or turn it into a big vegan feast with sides like tahini, hummus, and roasted cauliflower!

Soak red kidney beans overnight, and pressure cook for four whistles or until it turns soft.

Cool and drain water from red kidney beans.

Thaw frozen corn. In a bowl, mix all the ingredients and serve.

Put half the amount of oil in a deep saucepan.

Add the meat and stir it for several minutes, season with black pepper.

Add three cups of water and cover the pot for an hour on low heat, until the meat is tender, then drain from the broth and leave it aside.

In the last saucepan, boil the beans for 1/2 an hour and set aside.

Put the chopped tomatoes in an electric mixer and grind them well.

In a deep saucepan, we put the rest of the oil, fry the garlic and coriander, add the tomato juice, the meat broth, the tomato sauce, and the salt, and let the materials boil for several minutes, then add the meat and beans.

Cover the pot and let the materials cook for an hour and a half until the beans are tender.

Heat the oil in a large frying pan over low-medium heat. Add the onion and a pinch of salt and cook slowly, occasionally stirring, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Select the Sauté button (standard) on the Instant Pot and add 2 tsp cooking oil.

Once the oil is hot, add the mustard seeds and curry leaves. Fry for a few seconds until fragrant.

Add the onions and garlic. Sauté until fragrant, and the onions start to become translucent. Be sure not to burn either. If you see this happening, add more oil or turn down the sauté heat.

Quickly add the tomato paste, ground cumin, and ground coriander. Combine and cook for a minute, mixing frequently.

Drain the soaked black-eyed peas and add them into the Instant Pot.

Mix in the water, turmeric, chilli powder (if using), jaggery, fresh lemon juice, and 1 tsp salt.

Add in the fresh chopped spinach, if using (see notes below).

Close the Instant Pot lid, select the Pressure Cook button to cook on high. Set the timer for about 13-15 minutes (be sure to turn the ‘keep warm’ button off unless enjoying immediately).

When the time is up, allow the pressure to release naturally.

Once the pressure has been released, remove the lid, and press the Sauté (normal-low) button again on the Instant Pot. The black-eyed peas should be fully cooked.

Simmer for a few more minutes until the curry becomes thick.

Add salt to taste. Also feel free to adjust the amount of lemon juice and jaggery as needed.

Soak the dried Borlotti beans in water overnight, then drain.

Place the drained beans, 2.5L water, the potato, bay leaves, rosemary, pancetta and garlic in a large saucepan. Bring to a simmer over medium heat then cook for 45 minutes or until the beans are tender and cooked through.

Remove half the beans and freeze for another meal. Discard rosemary sprig and bay leaves.

Transfer the potato, 1/3 of the remaining beans and ½ cup (125ml) cooking liquid to a food processor and blend until smooth—return puree to the pan with celery, parmesan rind, tomatoes and stock. Remove the pancetta and finely chop, then return to the soup. 


Place over medium heat, bring to a simmer and cook for 20 minutes.

Add pasta and cook for 6-8 minutes until al dente. 


Serve topped with crispy pancetta, fried rosemary, parmesan and pesto.