- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| Amy Oboussier writes, 'This Bean Chilli is a firm favourite in our house, our go-to recipe whenever we want something comforting and hearty, with as little washing up as possible. It freezes well and can be made in large batches. We’ve made this recipe on the stove, in the oven and even over the campfire, so if you don't have a slow cooker you don't have to miss out.' Watch a video of us making this recipe on our Instagram page. |
With energy prices so high we're all looking for more energy efficient ways to cook. According to uswitch slow cookers are one of the most efficient cooking appliances, using little more energy than a lightbulb. An average-sized slow cooker uses just 1.3 kWh per meal cooked. Although they're traditionally associated with long, slow cooking of meat dishes, they're also perfect for cooking our pulses* from dry.
We always cook fava beans and other pulses in the slow cooker, preferably on a sunny day when the solar panels are producing some or all of our energy. We don’t have to check up on them or worry about leaving the gas hob unattended and the even heat cooks the beans exceptionally well.
This is the simplest possible version of this recipe - you throw in all your ingredients and walk away. However, if I’ve got the time, I brown the onion, carrot and celery in a pan before adding them to the slow cooker. This gives a little more depth of flavour and a pleasing texture. To reduce cooking time by an hour or so, you can also soak the pulses overnight, but this is not essential.
(*Some beans in the Phaseolus family - kidney beans, black beans, haricot and similar - contain lectins that can make you unwell if the beans aren't properly boiled. If you're cooking these beans do make sure your slow cooker has a 10 minute high temperature phase, or soak and boil your beans before adding to the slow cooker.)
Serves 4
Ingredients
|
Method
|
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
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.
