Mexican Bean Stew

You need:
  • 200g dried pinto beans
  • 200g dried black turtle beans
  • 200g dried chickpeas
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 600g jar passata
  • 1 tin sweetcorn
  • 1/2 tsp cinnamon
  • salt and freshly ground black pepper to taste
  • cayenne pepper to taste

You do:
  • rinse pinto beans, black beans and chickpeas, cover with water and soak overnight (or use canned if in a rush)
  • drain beans and cook for ca. 1 hour in fresh water
  • heat oil and add onion and garlic
  • season with cumin and add to beans together with passata, simmer for 20 minutes
  • stir in sweetcorn and cinnamon, cook for 15 mins
  • season with salt, pepper and cayenne to taste

Hummus

You need:
  • 1 can chickpeas drained and rinsed (or use dried chickpeas, soaked overnight and cooked)
  • 1/2 cup chickpea water (from can or cooking)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 3 cloves garlic
  • 3 tbsp tahini (sesame butter)
  • squeeze of lemon juice
  • 4 tbsp peanut butter (for creative option)

You do:
  • blend all ingredients until smooth
  • add chickpea water as needed for consistency

Bean Dips

Spicy Vegetarian Bean Dip

You need:
  • 1 can butter beans
  • 2 green chilies
  • 3 tbsp apple cider vinegar
  • 2 tsp chili powder
  • 1/4 red onion
  • 1/2 tsp salt
  • 2 cloves crushed garlic

You do:
  • chop chilies, onion
  • blend everything until smooth

White Bean and Fresh Herb

You need:
  • 3 cloves crushed garlic
  • 1 can white butter beans, drained and rinsed
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 2 tbsp fresh basil
  • 1 tbsp fresh thyme
  • 1 tsp salt
  • 1/2 tsp ground black pepper

You do:
  • blend everything until smooth

Black Bean Dip

You need:
  • 1 can black beans (do not drain completely)
  • 1/2 onion
  • 1 tbsp olive oil
  • 2 cloves crushed garlic
  • 2 tbsp lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • a hint of ground cumin

You do:
  • blend everything until smooth

Chickpea Curry with Vegetables

You need:
  • 1 can of chickpeas
  • 1 red bell pepper
  • 1 sweet potato
  • two handful of spinach
  • coconut oil
  • 1 red onion
  • 2 clove garlic
  • curry power or curry paste
  • chili flakes
  • coconut milk (full fat, canned)
  • sea salt, black pepper
  • brown basmati rice (to serve)

You do:
  • drain and rinse chickpeas
  • chop vegetables, onions and garlic
  • heat coconut oil and add onion, garlic and curry powder, fry for 2 mins
  • add sweet potato and cover with water, let simmer for 10 mins
  • boil water and cook basmati rice
  • add pepper, simmer for 10 mins
  • add chickpeas and spinach, simmer for 5 mins
  • add chili, coconut milk, salt and pepper to taste