Tasty, refreshing, piss easy, filling, healthy and vegan – how’s that for virtue signalling? Fuck you Evil Gwynnie!
So a couple of weeks ago I’d bought that big bag of borlotti beans and used most of them to make the Anna Jones veggie chilli, which is straight up my favourite chilli of any kind, anywhere, that I’ve ever had. I could eat it every day for ever. Some of the beans I then used to make the bean spread (and I’m going to try and adapt that to a veggie burger some time soon) and the rest were frozen for later use. Last weekend was the heatwave from hell and we’ve got another one coming up. So the last thing I want to do is cook. It’s salads all the way for me. I like bean salads because they’re a proper meal and don’t leave you hungry and they can be done in so many styles. Go a bit Mexican – have beans and sweetcorn, cumin, chili, lemon or lime and lots of finely chopped peppers. Go a bit Asian and add lots of fresh coriander. Or just make it up as you go along with whatever herbs, spices and flavourings you like. Just plain with oil, lemon and sliced red onions works great.
Mine was basically a ‘use what’s left in the fridge and cupboard’ salad (though I resisted adding sweetcorn – god knows how). What’s great, though, is that borlotti beans have such a nice rich creamy flavour that whatever you do it’s going to be good. Follow my ideas or branch out. If you can’t get fresh borlotti, I highly recommend the frozen ones too. I’ve never had them tinned so can’t comment.
A tin or a cup or two of cooked borlotti beans.
1 red onion, sliced finely
1 romano red pepper sliced finely
1 handful of chopped flat leaf parsley
1 handful of chopped fresh coriander
some chilli flakes to taste or some hot chilli sauce like tabasco, Dunn’s River or Encona
a three fingered large pinch of smoked paprika
a good dash of apple cider vinegar (lemon or lime works here too)
a good dash of EVO oil
a good pinch of sea salt.
Mix everything together in a bowl and eat as is. Heat a corn tortilla, stuff with the salad, some salsa (optional) and a good dollop of strained Greek yoghurt. Those who can’t get proper sack yoghurt can use Fage 10% strained yoghurt. It’s acceptable. Don’t use the 2%, it’s rubbish.
Another thing you could do is cut a baguette in half. Remove some of the bread filling to make a ‘boat’ heat in the oven for a few minutes then fill the boat with salad and top with yoghurt.
Anyways – these are just ideas to get you started make up your own guitar riffs…