Puy lentils with cannellini beans and garlicky leeks - really quick and really healthy, packed with vegan protein! Yummo! Tried and added a splash of white wine at the end of cooking lentils and a couple crushed garlic cloves during the boiling too.
Veggie burrito bowls: 100g brown rice 1tbsp sunflower oil 3 spring onions, finely chopped 3 cloves garlic, minced 1 bell pepper (I used green, but any colour will do) ~12 cherry tomatoes, halved 1tsp hot chilli powder (adjust as desired!) 1½ tsp smoked paprika 1 x 400g tin black beans, drained (240g when drained) Salt Black pepper 40g cheddar cheese, grated 1tbsp fresh coriander, chopped
My first thought when I saw these beans on a menu in Italy was 'Beans on toast?' But then I tasted them. I felt pretty humbled that such a simple dish had been made to taste so gorgeous. Once you've learned how to season and cook them in the right way, you can apply the method to cannellini beans, butter beans, borlotti beans, haricots verts, lentils, even chickpeas. If you've grown your own beans, good on ya!