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| 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
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I’ve just made this and it was absolutely delicious!
The recipe was incredibly simple to make. I had to really rush the preparation much more than I had intended and yet the end result was amazing. I just chucked everything into the slow cooker and pressed play! It fed three hungry teenagers who all loved it. Definite win and highly recommended.
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Look no further than this umami-rich, plant-packed vegetable ragu full of diverse fibre and other nutrients to nourish you and your gut. Inspired by Yotam Ottolenghi's ultimate tray-bake ragu, this recipe contains even more plants. Hodmedod’s Broth Mix is the perfect base, containing no fewer than 7 different pulses and grains, and adding beautiful texture. The recipe packs in 12 different plants, not counting the herbs or spices, which add another half dozen. Serve with a side salad and you'll be well over 20 plants in a single meal.
This deliciously moist apple and walnut cake from Sarah Cotterell and Aitana Infante is made with sourdough but nonetheless simple and easy to make.
Flatbreads are a staple of many cultures around the word and would have been one of the first leavened breads as they don't require an oven and can be made over a fire by heating a flat rock. These flatbreads are quick and simple to make in a heavy bottomed pan on the hob and go well with a variety of dishes.
Amy Oboussier
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