EASY ONE PAN BOLD BEANS
To celebrate the fact that we recently started stocking The Bold Bean Co products, here’s quick and simple for you to try which combines a big jar of Bold Beans with some of our favourite products from our shelves. The prep time for this is tiny, so it makes a really good midweek fix, but the best part (of course) is the end result - you’ll be amazed at what’s been created with very little work!
Bold Bean Co are champions of the humble and sustainable legume. They take the finest beans they can find and cook them low and slow until they’re perfectly soft and ready to be used in a wide range of ways, whether that’s a salad, stew or sauce. Beans are widely used in many different cultures around the world; they ‘re incredibly versatile and work with all types of vegetables, herbs and spices. Additionally, beans are a great source of protein and fibre and are produced by nitrogen fixing plants, meaning they absorb nitrogen from the air and lock it into soils, which improves soil.
We’ve adapted this recipe from one that’s listed on Bold Bean Co’s website to use products that we stock. It was the first Bold Bean recipe that we tried and can honestly say it was a stand out. Check their website for a whopping range of delicious-sounding recipe ideas that place legumes at the centre of the dish.
INGREDIENTS
One jar of Bold Bean Co black beans queen black beans
250g Isle of Wight cherry tomatoes
50g Perello olives, sliced in half
12 garlic cloves, peeled and crushed
1 blood orange, finely sliced with the skin on
1 tbsp tomato paste
1 tbsp Berbere spice blend
1/4 tsp ground turmeric
120ml olive oil
Salt and pepper
INSTRUCTIONS
The great thing about this dish is there isn’t a lot of work to do, just heat up your oven to 160c and mix all of the ingredients in an oven proof dish - a casserole or tagine would work. Use all of the liquid from the jar of beans so that it forms a rich sauce along with the cherry tomatoes, which will burst during the cooking process. Cook for around one hour, stirring occasionally if your dish is uncovered. Serve with brown rice or a big chunk of sourdough.