Beans | veganopoulous.com <-- I've moved here!
It’s simple, fresh and tasty: black beans, tomato, garlic, coriander (cilantro), lime juice, balsamic vinegar and hemp oil (I left out the cayenne). Really filling, and I’m thinking of giving jars of this as part of Christmas gifts.
After my visit to Wide Open Road last week, I’ve been thinking about those beans. I thought about them again today when I saw two cans of butter beans in my pantry. I bought canned butter beans ages ago, to do something that I obviously forgot about. Then of course my mind started ticking, could I replicate the canellinni beans recipe at home? Probably not but it was worth a shot.
Surprisingly, they actually tasted pretty good. This is what I did with no exact measurements, just a bit of this and a bit of that.
I opened two 400g cans of pre-cooked butter beans and rinsed-drained them. I put about one and a quarter cans worth in the blender with about half a cup of water and lightly pulsed so they were halfway between pureed and solid. Then I loosely mashed the remaining beans by hand, leaving enough chunks. I added the slightly-pureed beans and the slightly mashed beans to a small saucepan. Whisked them together to break up lumps.
To the beans I added a sprig of fresh rosemary, the juice of half a large lemon (the lemon was too soft to zest), a tiny pinch of onion powder and ground pepper to taste. The consistency was a little soupy but I knew it would thicken up. I got them to a slow bubble on a low heat, stirring often.
Sure, they’re not slow cooked but if you’re impatient like me (or have had rotten luck with making slow cooked beans, like me), then these could provide you with a nice quick, easy and cheap comforting cold weather meal.