Mixed Pulses Casserole Recipes

ITALIAN BEAN CASSEROLE

Steps:

• Heat the oil in a large casserole or saucepan over a medium heat. Add the celery and carrots and cook, stirring, for 7-8 minutes. Add the leeks, cook for 3-4 minutes, then stir in the garlic and wine. Let the wine cook out and reduce for a few minutes.
• Tip in the tomatoes and lemon zest and season well. Add the stock, bring to the boil, then simmer fairly rapidly for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced and thickened.
• Stir in the beans (add a dash of hot water, if necessary) and cook for 5 minutes. Remove from the heat and stir in the oregano or thyme and the lemon juice. It's worth re-checking the seasoning now. Spoon the casserole into bowls and garnish with fresh oregano or thyme leaves.

MIXED PULSES CASSEROLE

Steps:

• Simmer the black eyed beans until tender.
• In a large frying pan or skillet, fry the fennel and carom seeds in the garlic, butter and oil until fragrant.
• Add the leeks, celery & red pepper and gently fry until soft.
• Add the mixed pulses and fry for 2 minutes.
• Add the chopped tomatoes & tomatoe puree and bring back to simmer.
• Add the chicken stock and return to simmer, adding the seasoning.
• Stir in the black ham, ¾ of the parmesan, half of the sesame seeds, half of the breadcrumbs, parsley, Worcester sauce and tabasco and simmer until the pulses are soft.
• Add the (soft) black eyed beans and return to simmer.
• Wisk the eggs and stir into the pan.
• Pour into a casserole dish and top with the remaining breadcrumbs, then cheese, sesame seeds and finally a sprinkling of smoked paprika.
• Place into an oven at 200C for 30 minutes - you may need to cover with cling film to prevent the cheese and breadcrumb topping from over browning.
• Serve with steamed French beans and basil-butter roasted carrots.

SPICY CHICKEN & BEAN STEW

Steps:

• Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
• Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
• Stir through the coriander and serve with soured cream and crusty bread.

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.