I put a stack of kidney beans into to soak on Thursday night, and boiled them up in the slow cooker on Friday. I really do recommend slow cookers for beans – they don’t fill the kitchen with steam, they don’t need topping up, the beans don’t stick.
On Saturday, I made a tuna and bean salad with what I was hoping would be half the beans, but for once I had underestimated (we normally have Far Too Many Beans when I used dried), so I had to have a mull. Which I did, and the reply comes next.
Into a bowl went the beans, a well drained can of tuna fish, some chopped onion, some coriander leaves, enough mayo to stir it together, and some lime juice, salt and pepper. It was very nice, except it lacked … something. I don’t know what. But the flavour wasn’t all that nice.I shall mull.
But it was quick and cheap, and used up beans, so that’s OK.
A bag of broad beans arrived in the veg box on Friday; we like ’em, but you don’t get many once you’ve removed them from the huge furry pods.
I simmered them for about ten minutes, then drained, blanched, and put in a big bowl. I fried off a pack of pancetta cubes and put them to drain on some kitchen roll, then fried some cold potatoes from the fridge in the fat, and drained them similarly. Then they went into the bowl with a tin of tuna and a dressing made from the juice of half a lemon (that was in the fridge in clingfilm), a little walnut oil, and a generous teaspoon of dijon mustard.
Lovely summer food.
Into a bowl went:
1 can chickpeas
1 can tuna in sunflower oil
1 chopped sweet red pepper
3 chopped spring onions
6 or so chopped radishes
lime juice, mayonnaise, tamari
Mixed it all up, decanted into two bowls, ate with a wheat tortilla – made a lovely change.
Apologies for the quality of the photo – not sure what happened there!
Using up: broad beans, (old) new potatoes. bacon
This one really was off the top of my head – Pete wasn’t sure about the tuna and bacon together, but he is now 🙂
I cooked maybe 750g of new potatoes that were looking a bit weary, and steamed some fresh broad beans over them for about 6 minutes. While that was going on, I fried 3 thin rashers of bacon, chopped into strips, then drained it on kitchen paper; I kept the olive oil I cooked the bacon in.
Chopped up some herbs from the garden (Pete got them, I think there were chives, fennel, flat leaf parsley, rosemary and savory), and a green onion. Opened a can of tuna in sunflower oil – tuna and bacon go really well together.
Combined all that in a bowl, and made a dressing from the baconified olive oil (plus a bit more), a teaspoon of grain mustard, and some white wine vinegar. Added the potatoes and beans, stirred it all together, ate from bowls. It was very very nice.
Oh – we didn’t eat all those spuds, for that would be piggy indeed. About half of them are in a bowl in the fridge, and they are going to be eaten tonight, fried up, to accompany some venison sossidges which came out of the freezer this morning. YUM. We like sossidge.