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And the bean of the year award goes to the Adzuki bean
1st Jan, 1970

Ingredients

  • 1 large onion
  • 1 carrot finely diced
  • 2 sticks of celery finely diced
  • 1 red pepper finely diced
  • 2 cloves of garlic finely chopped
  • 1 tbsp grated ginger
  • ½ chili deseeded and finely chopped
  • 100g adzuki beans
  • 200g black beans
  • 1 tin of organic cherry tomatoes
  • ½ tsp chili powder
  • ½ tsp paprika
  • 280g brown rice
  • 1 avocado
  • ¼ red onion
  • ½ chili deseed
  • 1 lime

Equipment required:

  • Saucepan
  • Blender

On a day like today, I need something hot and I need something heavy. I want to feel full and satisfied. Step up, Mr. Bean. Not the actual Mr. Bean, just the wonderful bean itself.

The well know song, beans beans are good for your heart the more you eat the more you… does actually have some truth in it. Beans are rich in fiber which has great benefits to our cardiovascular system as well as being an important nutrient for a healthy digestive system.

We have spent the day carefully deliberating which bean should be crowned 'Bean of the year' and the award goes to, the Adzuki bean. Like most beans it is high in protein and fiber and is great for lowering cholesterol. But this bean wins the prize for sheer taste. It is robust and can sit happily with strong flavours. It is has a subtle nutty flavor and crunchy texture.

Here we have used it in two delicious dishes. These dishes aren't super quick but they are perfect if you have time to spare, so why not pop everything in the pot and leave it simmering whilst you grab yourself a cuppa and a copy of Bridget Jones.

For both of these recipes you need to soak the beans overnight. You can use tinned beans if you don't have time but you wont get the lovely crunchy texture!

To make

Soak the beans over night.

In a large saucepan, cook the onions for 10 minutes on a medium heat. Then add the carrots, celery and peppers, and cook for 5 minutes. Add the garlic, ginger and chili, and sweat down for a further 5 minutes. Then add the beans, a tin of tomatoes, chili powder, paprika and 100ml water. Cook for 2 hours. Finish with the chervil and season.

While the beans are cooking put the rice on to cook. Place the rice in a saucepan and cover with three times the amount of cold water. Place on a high heat and boil for 20 minutes until soft. Drain.

To make the guacamole, peel the avocado and remove the stone. Place the avocado in the blender with the red onion, chili, lime juice and a pinch of salt.

Serve the chili and rice with a big dollop of guacamole. Enjoy!


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