TO PREPARE:
- Beans are best cooked yourself rather than draining them from a can.
- Guideline: 1 cup of dry beans will make 2 1/2 cups of cooked beans – about 4 servings.
- Rinse to remove any dirt and stones.
- Cover with 3 – 4 times the volume in warm water and soak overnight.
- Discard old water. Add fresh water and bring to the boil.
- Pour this water off and add a fresh batch, and continue to simmer until the beans are soft, and only then add Mary-Ann’s vegetable stock or salt for delicious flavour!
Cooking time: 60 minutes for most beans, but test after 30 minutes, they may be ready.
All beans freeze fantastically. Do as above, then cool down and freeze with the cooking water which should be quite thick.
Go beans with this recipe!
Baked Sweet Potatoes with chili bean topping
6-8 Sweet potatoes (baked at 180-200oC for 1 hour)
Topping
- 1 can chickpeas or other beans (drained) 1-2 Tbsp. Mary-Ann’s olive oil.
- 1-2 tsp. Mary-Ann’s Garlic & Herb salt
- Juice of 1-2 lemons
- Extra chili optional
- 1-2 tsp. Ground cumin
- A pinch of ground ginger
Blend all topping ingredients together until a smooth paste is formed. Adjust seasoning to suit taste. Place on top of slit sweet potatoes and serve with grilled tomato slices and baked leeks.
To serve:
- 3-4 ripe tomatoes diced
- fresh coriander (cilantro)
- Sprinkle with Mary-Ann’s Seasoning salt and bake in a hot oven until soft
Check out our recipe books for more bean recipes!
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