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It was the humble lima bean that cemented my love of legumes. Other beans all have their place in my cooking arsenal, but lima beans, with their creamy and comforting texture, are my absolute favourite. When I discovered that they also go by the names Butter Beans and Gigante, a plethora of recipes became available to me! This one is my favourite. Enjoy as a hearty breakfast with a slice of buttery toast, a relaxed and cosy supper, or as a side dish for a bigger feast.  Ingredients:
250g dried lima/ butter beans 100ml olive oil 2 onions, finely diced 2 carrots, finely diced 3 celery stalks, finely chopped 4 garlic cloves, roughly chopped 2 x 400g tinned tomatoes OR 800g ripe tomatoes,roughly chopped Juice of ½ a lemon 1 tsp sweet paprika 1 tsp dried oregano 1 tsp sugar 2 tsp vegetable stock Salt and pepper ½ tsp lemon myrtle (optional) Handful flat-leaf parsley or oregano, finely chopped 100g feta or goats cheese (optional) Method: The night before, pop your lima beans in a large cooking pot. Cover with cold tap water - the beans absorb a lot, so really fill that pot to the brim! Cover and leave overnight. 8-12 hours is ideal soaking time. The next day, drain the water and replace with fresh tap water then set it on the stove. Bring to a boil, reduce heat to get a nice gentle simmer for 20-30 mins. They should be almost soft, ¾ cooked. Drain, but keep a cup of the cooking liquid. Heat the oil in a large flameproof lidded casserole pot, and cook the onions, carrots and celery on low-medium heat until tender and the onions are soft and transparent, but not browned. Stir in the remaining ingredients - garlic, tomatoes, lemon, paprika, oregano, sugar, vegetable stock, lemon myrtle (if using) Add in half of the chopped herbs and feta (if using). Heat oven to 180C/160C fan. Cook over a gentle heat for a further 5 mins, then pour over the reserved bean cooking liquid. Cover the dish and bake in the oven for 30-40 mins. Check occasionally that the beans are not drying out – add a little more water if needed. Remove the lid and bake for 5 mins more. Stir through the reserved chopped herbs, season to taste, then crumble over the remaining feta, along with a generous glug of olive oil just before serving. Can be made 2 days ahead and reheated. It also freezes well for up to 6 months.
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Falafel mix is such a versatile ingredient and can even be used as a delicious, crunchy pizza base.  Ingredients:
1 cup falafel mix 3/4 cup water 1 tbsp hulled or unhulled tahini Veg of choice, precooked. I used diced pumpkin and beetroot, roasted. 10 Cherry tomatoes, halved Feta, cubed or crumbled 2 tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp salt Garnish 1 tbsp Parsley or mint, roughly chopped 2 tbsp greek yoghurt Method: Preheat the oven to 200°c (180°c fan forced). Combine falafel mix and water in a bowl, leave to sit for 30 mins. Turn it out onto a lined pizza or oven tray, flattening into a 1cm thick circle with your fingers. Bake in the centre of the oven for 10 mins, remove and set aside. Spread tahini over the par-cooked pizza base, then scatter your veg, feta and tomatoes over it. Sprinkle the spices over, then drizzle with olive oil. Bake for about 15 mins or until outside of base is a bit crunchy and the toppings look golden. Garnish with fresh herbs and yoghurt In this recipe, falafel mix is used for crumbling. Quick, simple, delicious!  Ingredients:
1/2 a Cauliflower, cut into small florets 2 tbsp Olive oil 1/4 cup dry falafel mix Tahini Dressing sea salt 1 tbsp hulled or unhulled tahini 2 tbsp natural yoghurt Juice and zest of 1 lemon Method: Preheat the oven to 200°c. Combine Cauliflower florets, oil and falafel mix in a mixing bowl mix until well coated, then spread out on a lined baking tray. Roast for 25 mins or until cauliflower is tender and golden. Meanwhile make the tahini dressing by combining all the dressing ingredients in a bowl and mixing well. Serve with the cauliflower. This recipe sees falafel mix being used as a tart shell! It's truly scrumptious.  Ingredients:
1 cup falafel mix 3/4 cup water 400g pumpkin, cubed 2 garlic cloves, minced sea salt extra virgin olive oil 1 tablespoon balsamic vinegar 2 teaspoons baharat spice mix, or just a mixture of ground cumin and coriander Tahini Dressing sea salt 1 tbsp hulled or unhulled tahini 2 tbsp natural yoghurt Juice and zest of 1 lemon Garnish 2 tbsp fresh coriander or flat leaf parsley 1 tbsp Dukkah or crushed pistachios Method: Preheat the oven to 190°c. Combine falafel mix and water in a bowl, leave for 30 mins. Press it into the bottom of a lightly greased tart dish. Bake in the centre of the oven for 10 mins, remove and set aside. Scatter diced pumpkin on a lined oven tray, drizzle the diced pumpkin with olive oil, balsamic, minced garlic, salt and the dried spices and scatter. Roast for 20 mins or until almost soft. Spread the pumpkin over the pie base and return to the oven for 15-20 mins, or until the crust is golden and a bit crunchy. Meanwhile make the tahini dressing by combining all the dressing ingredients in a bowl and mixing well. To serve, spoon over the dressing, and garnish with the fresh herbs and dukkah or pistachios. |
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