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Beans

Beans (3)

Saturday, 19 June 2010 11:18

Dulse and Beans with Atlantic kombu

Written by Grettir Hreinsson

Ingredients

  • 150g dried chickpeas, washed
  • 1 strip Atlantic kombu
  • sea salt, to taste
  • 1 tablespoon fresh parsley, finely chopped

Preparation
Chickpeas: Place in a clear bowl and set aside to soak overnight.
Atlantic kombu: Soak in a bowl of warm water for about 20 minutes, or until softened then drain and dice.
Place the prepared kombu in the base of a pot then drain the chickpeas and pour into the pan.
Add just enough water to cover the chickpeas then bring the mixture to a boil. Reduce the heat to a simmer then cover and cook for between 90 minutes and 150 minutes (depending on the age of the chickpeas, topping-up the water as needed.
When the chickpeas are about 80% done, season to taste with sea salt then continue cooking, uncovered (do not add more water at this point) until the chickpeas are soft and almost all the liquid has evaporated away.
Presentation
Remove from the pan and transfer to a serving dish then garnish with the parsley and serve.

Saturday, 19 June 2010 11:14

Azuki Beans with squash and Atlantic Kombu

Written by Grettir Hreinsson

Ingredients

  • 150g azuki (adzuki) beans, washed and soaked over night
  • 1 strip Atlantic kombu
  • 200g hard winter squash, diced
  • Sea salt, to taste

Preparation
Azuki beans: Day before wash and place in clear bowl, cover with plenty of water and set aside to soak overnight.
Atlantic kombu: Soak in warm water for 15 minutes, or until softened. Drain and chop.
Place the prepared kombu in the base of a pot then cover with the squash. Drain the beans and place on top. Add enough water to just cover the squash. Place on the heat and bring to a boil. Reduce the heat to medium-low then cover and simmer gently for about 1 hour and 40 minutes, or until the beans are 80% done. During this time, keep on topping up the water, as needed.
Now season with the sea salt, add water to the level of the beans, bring back to a simmer, cover and cook for a further 30 minutes, or until the beans are tender.
Presentation
Transfer to a serving bowl and serve. Enjoy!

Saturday, 19 June 2010 11:07

Chickpeas with Atlantic Kombu

Written by Grettir Hreinsson

Ingredients

  • 150g dried chickpeas, washed
  • 1 strip Atlantic kombu
  • sea salt, to taste
  • 1 tablespoon fresh parsley, finely chopped

Preparation
Chickpeas: Place in a clear bowl and set aside to soak overnight.
Atlantic kombu: Soak in a bowl of warm water for about 20 minutes, or until softened then drain and dice.
Place the prepared kombu in the base of a pot then drain the chickpeas and pour into the pan.
Add just enough water to cover the chickpeas then bring the mixture to a boil. Reduce the heat to a simmer then cover and cook for between 90 minutes and 150 minutes (depending on the age of the chickpeas, topping-up the water as needed.
When the chickpeas are about 80% done, season to taste with sea salt then continue cooking, uncovered (do not add more water at this point) until the chickpeas are soft and almost all the liquid has evaporated away.
Presentation
Remove from the pan and transfer to a serving dish then garnish with the parsley and serve.

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