Recipe Cards

Print, Cook, Repeat- Bean Recipes

Crunch & Cream: The Chickpea Duo

Recipe for roasted chickpeas with olive oil and spices. Includes pan and oven instructions.

Serves 4, 15 minutes

Ingredients:
1. 300g dry chickpeas or 2 cans of cooked chickpeas
2. 4 tbsp olive oil
3. Salt
4. Herbs and spices to taste- Smoked paprika, Thyme and garlic granules, Curry powder, Fajita seasoning

Instructions:
1.Soak the chickpeas overnight if using dry.
2. Rinse, drain and dry the chickpeas with a paper towel.
3. Heat olive oil in a pan, add the chickpeas. Toss every now and then.
4. When they are crispy and brown, place in a bowl and add salt and any flavours you like.

Alternatively spread on a roasting tray
and place in oven at 200°C for 20-30
minutes.

Hummus recipe with chickpeas, tahini, lemon, garlic, and spices.

Serves 6, 25 minutes

Ingredients:
1. 170g (400g) chickpeas
2. 1-2 lemons, grated zest and juice of them to taste
3. 100g tahini
4. 1/2 garlic clove
5. 1 levelled tsp ground cumin
6. 1/2 tsp salt
7. Freshly ground pepper
8. Paprika spice, to taste
9. 150ml olive oil

Instractions:
1.Drain the chickpeas, keep the water and set
aside.
2.Transfer the chickpeas to a food processor. Add
the lemon zest, lemon juice, tahini, garlic, ground
cumin, salt, pepper, paprika and olive oil. Beat
until the chickpeas are pureed and all the
ingredients are completely combined.
3.Add as much of the reserved water as needed
to make the hummus as smooth and creamy as
you like. Beat again, until completely
incorporated and smooth.
4 Taste the hummus and adjust the seasoning and
lemon juice according to your preferences.

Cool Green Beans, Sweet Red Beans

Recipe card for mint and pea soup, showing ingredients like peas, onion, mint, and stock, plus step-by-step cooking instructions, serving suggestion with crème fraîche swirl.

Serves 2,15 minutes
from carolinescooking.com

Ingredients:
1. Half a small/medium onion
2. 2 sprigs of mint, roughly chopped (can use dry mint)
3. 14 g butter
4. 350g peas (fresh or frozen, defrosted)
5. salt and pepper to taste
6. 360 ml chicken stock (or vegetable stock)
7. Approx 15 ml creme fraiche, to serve (optional)

Instructions:
1.Dice the onion. Cook in butter over medium heat for 3-4 minutes until softened and translucent.
2.Add the peas, stir to coat in the butter, then add the stock. Cover with a lid and bring the mixture to a simmer. If using frozen peas, they will only need to cook around 2 minutes, if they are fresh, it will be nearer 5-7 minutes. In both cases, the peas should stay bright green but be cooked.
3.Remove the pot from the heat and add the roughly chopped mint. Blend the mixture in a blender or using a hand blender, season with salt and pepper to taste.
4.Serve warm or allow to cool and chill to serve cold. In both cases, works well with a swirl of creme fraiche in the middle of the bowl.

Recipe card for Red Bean Ice with Ice Cream, including adzuki beans, evaporated milk, crushed ice, and vanilla ice cream, with step-by-step instructions for soaking, cooking, chilling, and assembling the dessert.

Serves 3, 2 hours + overnight soak
from themissinglokness.com

Ingredients:
1. 30 ice cubes
2. 200 grams dried red beans (adzuki beans)
3. Small can evaporated milk (170-200g)
4. 800ml water
5. Vanilla ice cream (optional)
6. 250 g rock sugar (regular sugar works ok)
7. Drinking water (optional)

Instructions:
1.The night before, rinse and wash the beans. Place in a large bowl with water covering by at least 2 inches. Soak overnight.
2.Rinse beans again. Transfer to a medium pot, add water. Bring to a boil then simmer for 50 minutes, stirring occasionally.
3.Add sugar and cook until beans are soft, about 10-40mins. Stir often for the last 10 mins. When finished, the first layer of beans should be above the water and the mixture should be quite thick. Half of the beans should stay intact and half should be broken into pieces. Remove from heat, cover for 20mins.
4.Remove the lid and cool to room temperature, transfer to an air- tight container and keep in the fridge until cold.
5.When ready to serve, add enough red beans to fill the glasses half full. Pour enough evaporated milk to just cover the red beans.
6.Crush the ice in a blender adding a little water to help. Pour into a sieve and fill the glasses with the ice. Pour more evaporated milk over the ice until just 1/2inch below the top of the ice. Top each glass with a scoop of ice cream. Serve immediately.

Beans for Dinner, Beans for Dessert

Recipe card for Garlicky Smashed White Beans – a quick 20-minute dish made with white beans, garlic, olive oil, lemon juice, and seasoning, served on bread slices.

Serves 2, 20 minutes
from life-and-lemons.com

Ingredients:
1. 4 garlic cloves
2. 1 tin white beans
3. 1 tbsp olive oil
4. 1 lemon, juiced
5. Salt and pepper to taste
6. Sliced bread- of your dietary choice

Instructions:
1. Peel the garlic cloves and either chop finely or use a garlic grater.
2.Heat a pan over medium heat, add the olive oil and garlic and cook with a pinch of salt until translucent.
3.Drain the white beans and add to pan. Stir and then smash to your hearts content.
4.Stir through the lemon juice and a bit more olive oil, season with salt and pepper.

Recipe card for Red Kidney Bean Brownies – a fudgy chocolate dessert made with pureed kidney beans, cocoa powder, brown sugar, butter, and whole wheat flour.

Serves 6, 60 minutes

Ingredients:
1. 100g drained (225g in can) cooked kidney beans
2. 100g butter
3. 2 eggs
4. 200g brown sugar
5. 40g cocoa powder
6. 80g whole wheat flour
7. To serve: Icing sugar
8. 1 tsp vanilla extract

Instructions:
1. Preheat the oven (200°C). Rinse and purée the kidney beans, melt the butter.
2. To a large mixing bowl, give melted butter, eggs, sugar, vanilla extract, bean purée, cocoa powder and flour and mix until combined.
3. Pour batter to a small baking pan with baking sheet.
4. Bake for 25 minutes or until a toothpick comes out clean. Leave to cool and cut into squares.

Comments

2 responses to “Recipe Cards”

26 August 2025

Charlotte Baker

Just made the garlicky smashed white beans. I used butter beans. Delicious! And so quick and easy. Thank you!

Reply
1. 26 August 2025
  
  mc1c12
  
  excellent, its one of my faves too 🙂
  
  Reply

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