Dried Beans

It is not so hard to cook dried beans on your stove top.

Here is the method of cooking dried beans which I have refined over many years.  It is easy, and it gets rid of the indigestible substances that give beans such a bad reputation. You don’t need any special equipment like pressure cookers – it works well in a covered pan on your stove top.  In fact, I prefer doing it this way because I can monitor when they are done more easily.

Enough for 2 or 3 people, and combines well with one tin of tomatoes:

  • One cup of dried beans
  • Water
  • Salt

Soak the beans overnight in plenty of water.  Ok, you do have to think ahead a little. If you have to leave them a second day, just drain them and give them fresh water until you are ready to cook. Remember, they will swell to more than twice their original volume. When you are ready to cook, drain the beans. Bring a pan of water to the boil, and tip in the beans. Get them boiling again, and boil for a further two or three minutes. Drain again and discard the water. This gets rid of most of indigestible stuff without losing the flavour. 

Now cover the beans in new water and simmer with a lid on the pan until they are done.  Keep an eye on them so they don’t dry out and burn. And how do you know when they are done? Lift a few beans out on a wooden spoon and blow on them. If the skins start to split and peel back they are about ready. Let a couple cool down and taste them. Repeat until you are satisfied. If the skins split in the pan they are a bit over done, but it is not a disaster. Near the end of the cooking, adjust the salt to taste. Salting them at the beginning is supposed to slow down the cooking, but I don’t know if this is really true. As a guide, our beautiful white Aztec beans (a kind of runner bean, really) take about 20 minutes.  Borlottis take 30 or 40, and red kidney beans a bit longer. Beans that have been stored for a long time take longer to cook.

Now drain them, and carry on with whatever recipe you are using.

Joe Foster

 

Beetroot Tarte Tatin Recipe

A beetroot recipe which is both different and delicious.

At certain times of year allotments offer an embarrassment of riches for us growers.  Finding new and exciting ways of cooking our favourite vegetables can be as challenging as keeping the couch grass at bay.

Here’s a beetroot recipe which is both different and delicious.  Easy to make, but impressive enough to garner you plaudits from the family, it’s a great way to use up some of your beetroot harvest.

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Thanks to The Guardian’s 10 best beetroot recipes 23rd Feb 2013: Original recipe by The Fabulous Baker Brothers: Glorious British Grub by Tom Herbert and Henry Herbert (Headline)

Serves 4

75g golden caster sugar

40g of butter

A splash of red wine vinegar

1 tsp of honey

7 thyme sprigs

4 fresh beetroot

250g of puff pastry (ready-made life’s too short to make puff pastry!)

4 slices of goats cheese

salt & pepper

1. Preheat the oven to 180C/350F/gas mark 4.  Place a smallish, heavy, oven safe frying pan over a medium heat.  Add the sugar to the pan and stir till it dissolves, then add a big pinch of salt, all the butter and a splash of red wine vinegar.  Keep stirring till it has turned mahogany brown.  Take care not to let the sugar burn.

2. Add 1tsb of honey to the pan.  Pick the thyme leaves from the stalks and add them too.

3. Cut the cooked beetroot into nice fat slices and carefully (so you don’t burn your fingers) arrange the slices on top of the caramel to fill the pan.  Season with salt and pepper.

4. On a lightly floured surface, roll out the puff pastry so it’s big enough to cover the beetroot, then place it on top, tucking the edges down into the pan. Put the whole lot in the oven for 30mins or until the pastry is golden brown.

5. Wearing oven gloves, place an upturned plate over the frying pan (it should be bigger than the pan) and, holding the two together, flip the lot over.  Leave it for 30 seconds to let the caramel fall from the pan onto the plate, then slowly lift the pan.

6. Serve by the wedge while still warm, with a disk of cheese on top and, if you fancy, a drizzle of honey.

Sue Stones

 

 

Swedish Crispbread

Jayne brought some to our work parties. Delicious!

(Jayne brought some of her Swedish crispbread to one of our work parties, and it was delicious. I’ve converted her deciliter units to cups. Joe)

Here is the recipe for the Swedish crispbread.  Our corn flour isn’t as good as the Swedish Risenta corn flour (majs mjol) but polenta flour may work.

Ingredients:

  • 1.5 cups cornflour
  • 2 cups seeds – for instance : 
    • 0.5 cup linseed
    • 0.5 cup sunflower seeds
    • 0.5 cup pumpkin seeds
    • 0.5 cup sesame seeds
  • 1.5 cups boiling water
  • 3/8 cup sunflower or rape seed oil
  • 1/2 teasp salt.
  • flake salt for topping

Method: 

Mix flour and seeds, add boiling water and oil and mix thoroughly. 

Take half of the mixture and place on sheet of baking paper the size of oven shelf.  Place another sheet of baking paper on top and press or roll mixture until flat.  Take top piece of baking paper off and place in oven. 
Bake at 150 degrees C for 45 minutes.

Try to do all the mixture in one go as it doesn’t sit very well.

Jayne Harnett

Greek Baked Giant Beans

I wondered if our white “Aztec” beans would work in this…

Fasolia gigantes are very large white beans much loved in Greek cooking, and I wondered if the white-seeded “Aztec” runner beans that some of us grow would work instead in this recipe which I found in Rena Salaman’s book Greek Food.  I tried it out on a Greek friend of mine, and the result was “just as it should be”.

Serves four people as a main course.

  • 2 cups dried “Aztec” beans, or about 4 cups of fresh ones
  • Half a cup of good olive oil
  • 2 medium onions, finely chopped
  • 3 cloves of finely chopped garlic
  • 1 tablespoon oregano
  • 1 teaspoon thyme
  • 2 tins of tomatoes or about 1kg of fresh ones
  • Salt and black pepper
  • 3 tablespoons finely chopped parsley

If you are using dried beans, soak them overnight, drain, then boil until just tender, but not too soft. Fresh beans just need boiling for a few minutes and draining. Heat the olive oil and fry the onions, garlic and dried herbs until they start to be golden. Add the tomatoes and their juice and a bit of water and mash them up a bit and cook for 30 minutes or so, until the sauce starts to thicken. Spread the beans across the bottom of a nice oven dish or casserole. Mix the parsley into the sauce, pour it over the beans and mix them all together.  Sprinkle a bit of oregano and black pepper on top and bake at 180 degC for 40 minutes, until they start to look a bit crisp on top.

From Joe Foster

Tuscan Beans

My favorite bean dish, using our large white “Aztec” beans, or borlottis.

This is my very favorite bean dish.  It works especially well with the large white “Aztec” beans that some of us grow on our plots, dried or fresh. It might be even more delicious with borlotti beans, it that is possible. It serves 2 or 3 people.

  • A cup of dried beans, or about 2 cups of fresh ones.
  • Half a cup of extra virgin olive oil
  • Six fresh sage leaves, or a sprig of sage blossoms
  • A small dried chili pepper, crumbled
  • Four good cloves of garlic, crushed
  • Salt and black pepper
  • A 400g tin of tomatoes or about four fresh tomatoes, peeled and chopped.

If you are using dried beans, soak them overnight and drain. Boil the beans for about an hour, until they are nice and tender. Drain them.

Get about half the oil hot and simmer the sage, chili, and garlic in it for a minute or two, then add the beans and fry them all together for a few minutes, stirring frequently. Add the tomatoes and simmer it all for about 30 minutes.  Top up with water if it gets too thick.

Season to taste, then pour the rest of the olive oil over the top and serve. Do not be tempted to skimp on the olive oil!

I like it with steamed brown rice, but my wife prefers it with mashed potatoes.  If you manage to have any left the next day, try Tuscan Beans on toast.  Sublime!

I found the original version of this recipe in a wonderful little book called The Goodness of Beans, Peas and Lentils by John Midgley. It is full of great things to do with beans.  Any of the recipes that use cannellini or haricot beans are even better with Aztec beans.

from Joe Foster

Courgette Soup

What to do with the courgette that got away? Courgette soup …

You come home from your summer holiday, and your zucchinis (courgettes to you) have nothing -ini or -ette about them. Look at that one – what is it? A courge? A zucchalone? A zeppelin? And what can you do with it? Here is a recipe from the late Ric Masten of California, poet, folk singer, lover of food and all around great human being. Joe Foster

THE CHEF
Slice and boil
the one that got away
the one that would play the lead
in THE SQUASH THAT ATE CHICAGO
the monster
that always has the crowd wild eyed
and screaming
My god! Is that really
A zucchini.
Strain off the water
Adding one bouillion cube (any kind)
and one tablespoon of olive oil
to every quart of cooked squash.
Puree and serve hot and steaming
with a slug of cold sour cream
dumped into the center of each portion.
Top with a sprinkle of dill seed,
salt and season to taste.

and now let us praise the chef
the only artist whose creative work
must speak to every sense

the literary labors of Shakespeare are immense
feeding and filling the soul
but a steady diet of language
leaves the stomach growling

and although it would garnish your life
and delight your eye
a garden salad by Picasso
would be as tasty as old canvas and varnish

and whatever the sculpture Rodin
might put out on the table
would be a masterpiece for sure
but nothing you could get your teeth into

no doubt
the sound of a string quartet is more uplifting
than the sizzle of bacon in a pan
but by intermission a sweaty musician
doesn’t smell as good

the fine art of cookery demands the heart
hand and eye of a complete renaissance man

and as always
muttering into her napkin counterpoint to this
my wife
why is it when a woman cooks a meal
it’s just a meal
but when a man cooks a meal
it’s such a big big deal

Ric Masten

Scarpaccia

A Tuscan zucchini pie without pastry …

(a Tuscan zucchini pie without pastry):

  • 1 or 11/2 lb young courgettes (use flowers as well)
  • 4 or 5 large spring onions
  • 1 clove garlic
  • 4 or 5 tbspns finely grated Parmesan cheese
  • Batter made from
    • 2 large eggs
    • 2 oz brown flour
    • 4 fl oz skim milk or milk + water
    • Butter and olive oil

Finely chop or slice courgettes and finely slice spring onions. Crush garlic. Beat the eggs, flour and milk to make a thin batter. Add vegetables and Parmesan, and season and mix well. Butter a large shallow oven proof dish and pour in the mixture. Don’t make it too deep – rather use two dishes. Drizzle over some olive oil and bake in a hot oven (gas 6/ electric 400) until set, lightly browned and risen slightly. Serve warm or cold.

From Gillian North