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| This recipe from Vicky Jones, which features in her book Beans, Peas and Everything In Between, works wonderfully with our whole fava beans - the earthy meatiness of the beans combining perfectly with the fennel and red wine. |
This dish was one of the stars of our Bean Store pulse feast, a celebration to mark the start of the UN International Year of Pulses. I'd love to say I came up with the recipe but I didn't, I borrowed it from Vicky Jones, author of Out of the Pod, and followed her instructions to the letter but for the substitution of our whole fava beans for borlotti.
Out of the Pod is packed full of easy to make recipes for simple, healthy comfort food. And, of course, beans peas and lentil play a central role. The book also has pulse buying and storing tips as well as nutritional information - there's even a handy guide to bean festivals around the world! (I quite fancy a trip to Italy for the Festa della Cicerchia di Serra dè Conti this November.)
Here's what Vicky says about this particular recipe:
"The use of fennel reminds me of Sicily, where the wild herb grows everywhere, and the leaves are used to flavour pasta con le sarde (pasta with sardines) as well as sausages and cured meats. Fennel calms flatulence - fennel oil is used in the manufacture of babies' gripe water - so its digestive properties make it the ideal companion for beans. This comforting stew works perfectly as a vegetarian dish, but could equally well be cooked with the addition of some cubed pork shoulder or bacon, rubbed with crushed fennel seeds, which should be browned in the pan with the onion and fennel wedges."
Try it, and once you have you'll want to try Vicky's other recipes! (Fortunately we can help out with that, you can buy the book here: Out of the Pod
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Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
