White Haricot Beans from Norfolk

Method

1. Put the haricot beans in a small saucepan, cover completely with cold water, bring to the boil then reduce the heat to medium and simmer for 40 minutes.
2. Give the lentils a rinse under cold water then add to the saucepan with the beans, adding more water to cover, bring back to the boil and simmer both for 20 minutes.
3. Keep an eye on the water level and as it evaporates just top up with more water, stirring occasionally.
4. Drain thoroughly.
5. While the beans and lentils are cooking prepare all the veg - peeling, crushing and dicing as listed in the ingredients.
6. Heat the oven to 160 Fan / 180 C / 350 F / Gas 4 and lay a piece of greaseproof across the middle of a 2lb loaf tin so it overhangs the long sides - this just helps you lift out the loaf once cooked. Rub a little olive oil on the two uncovered ends of the tin.
7. In a large frying pan drizzle the olive oil and gently saute the onion and garlic for just a couple of minutes.
8. Add the grated carrot, diced mushrooms and pepper and cook gently, stirring, for another couple of minutes.
9. Tip in the cooked beans and lentils and stir well.
10. Add the dried herbs, nutritional yeast, quinoa flakes and plenty of salt and pepper and give everything a good stir.
11. Add the vegetable stock and give a last stir.
12. Tip it all into your prepared tin, pressing down firmly, place onto a baking tray (this just makes it easier to get the tin in and out of the oven!) and bake for 1 hour 30 minutes when it should feel firm to the touch.
13. If you're serving immediately, you'll need to give it around 15 minutes before trying to slice.
14. Run a knife along the ends without the greaseproof then gently lift the loaf out onto a board and use a sharp, serrated knife to cut thick slices.

NB If you're making this ahead you can do this to two different stages:

• Make up to the point of cooking it then chill, lightly covered with cling film, in the fridge for 4-5 days. If you remember, before cooking, bring out of the fridge and leave at room temp for an hour before cooking. If not you might need to cook it a little longer to make sure it's firm enough to slice.
• By far the easiest way to ensure lovely slices is to cook in advance then leave to cool completely, chill and then slice. Keep chilled in the fridge for 4-5 days. To reheat just lay the slices on a prepared tray, cover with foil then reheat at 180 Fan / 200 C / 400 F / Gas 6 for around 25 minutes.
• This is also absolutely fantastic the next day in a sandwich with some pickle!

Method

1. Drain the haricot beans then put into a medium pan with plenty of cold water and bring to the boil. Rapidly bring to the boil then cover and simmer for 40 minutes. Keep an eye on them and top up with more water if necessary
2. Drain the lentils, add to the pan of haricot beans and simmer for a further 20 minutes until both beans and lentils are soft, topping up with more water if needed
3. Drain and set aside
4. Finely dice the red onion and crush the garlic and add both to a medium saucepan with a drizzle of oil
5. Cook over a medium heat for 3-4 minutes until just softened then add the remaining bbq sauce ingredients and gently sizzle for just one minute
6. Add the cooked beans and lentils along with 1/2 cup (120 ml) water and bubble for 2-3 minutes until thickened
7. Taste and add salt and pepper as neceesary
8. If using, spoon the pea guacamole onto a taco and top with the BBQ beans and lentils. Top with the diced cabbage and bell pepper

Note

• To make the minted pea guacamole boil 1 cup (150g) frozen petit pois peas for 2 minutes then refresh under cold water. Mash half the peas with the flesh from a ripe avocado and 1 clove crushed garlic. Stir in 1/2 tsp ground cumin, 1-2 tsp fresh lemon juice, salt and pepper, 3-4 leaves shredded mint leaves, a finely sliced spring onion and the rest of the peas. Keep covered in the fridge for up to 1 week