Menu 0
Baked Beans with Flamingo & Yellow Peas

Baked Beans with Flamingo & Yellow Peas

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Baked Beans with Flamingo & Yellow Peas
British Dried Peas Flamingo Peas Lunch Peas School Meals Supper Yellow Peas

by James Taylor

Chef James Taylor is on a mission to get pulses into school meals, using Hodmedod's beans, peas, lentils and chickpeas all this term as part of special Pulses Days in primary schools. Here's his recipe for baked "beans" made with pink and yellow peas from British farms instead of the usual navy beans (mostly from the US and Canada).

Pulses are unfamiliar to many children so James recommends introducing new ingredients in otherwise familiar and popular dishes. Baked beans are a great example of this and by making them from scratch James makes this British favourite healthier and tastier.

In schools where budgets are tight and nutrition is of the utmost importance, pulses are a logical option. We'll share more of James' school dinner recipes over the coming weeks.

Serves around 150 children and 20 adults (fills 2 Gastronorm trays, 530 x 325 X 100mm)

Ingredients

For the Pulses
For the Sauce
  • 3 Large Onions
  • 3 Large Garlic Bulbs
  • 2.5kg x 2 Tins Chopped Tomatoes
  • 800g Tin Tomato Puree
  • 1lt Water
  • 5 tbsp Smoked Paprika
  • 5 tbsp Sea Salt
  • 2 tbsp Black Pepper

Method

For the Pulses
  1. Soak the peas overnight in cold water
  2. The next morning, drain the peas and put in a pot covered with water
  3. Season the water with salt (I also added a few garlic cloves and a few bay leaves to my pot).
  4. Bring the water to the boil, then turn down to a simmer.
  5. Cook until the peas are soft (around 45 minutes)
For the Sauce
  1. Warm a little olive or rapeseed oil in a big pot and gently cook the onions & garlic until very soft
  2. Add the chopped tomatoes, tomato puree, honey, water, sea salt, black pepper and smoked paprika. Leave to simmer for around an hour to allow the flavours to combine and the sauce to thicken up.
  3. Next add the cooked flamingo peas & yellow peas and leave covered for another 30-45 minutes until the sauce is the desired thickness and the pulses are very soft.


James Taylor
James Taylor

Author


Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Mushy Pea, Parsnip & Potato Cakes
Breakfast Dried Peas Gluten-free Green Pea Flour Lunch Marrowfat Peas Pea Flour Peas Rapeseed Oil Supper Vegan Vegetarian Whole Peas
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Baking Barley Flakes Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Naked Barley Flakes Quick & Easy Quinoa Flakes Quinoa Puffs Rye Flakes Shelled Hemp Seed Snacks Spelt Flakes Wheat Flakes Whole Hemp Seed
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More

Cardamom & Brazil Nut Diversity Granola
Apple Natural Apples Barley Flakes Breakfast Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Hemp Naked Barley Flakes Pumpkin Seeds Quinoa Flakes Rye Flakes Shelled Hemp Seed Spelt Flakes Wheat Flakes Whole Hemp Seed
Cardamom & Brazil Nut Diversity Granola

by Amy Oboussier

Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom.

Read More