Here’s a recipe for ful mudammas. I substituted giant white beans for fava beans to save myself a bit of work peeling.
Tag Archives: bean
I made this tasty soup, using black-eyed beans and sweetheart cabbage as they were what I had on hand.
I’ve been making quite a few Greek dishes, and I love the creaminess of beans cooked in olive oil. This recipe made me think of making the beans into the mash in a pie-style dish. I am sure you could vary this with a different combination of vegetables, depending on what you have available.
- 800 grams (cooked weight) giant white beans
- 2 sprigs fresh thyme
- 1/2 cup olive oil
- 200 grams potato
- 1 large onion
- 1 medium carrot
- 1 handful of dried mu-err mushrooms
- 150 grams tinned corn, drained and rinsed
- 250 grams mushrooms
- 2 handfuls of frozen peas
- 3 stalks celery
- 3 large tomatoes
- 2 tablespoons vegetarian Worcestershire sauce
- 1 teaspoon nutritional yeast (optional)
- 1 teaspoon seaweed flakes (optional)
- 2 teaspoons cornstarch
- salt to taste
Soak the mu-err mushrooms for at least half an hour in cool water and rinse them well before using.
Soak the beans overnight if using them dried. Cook in a little water with all but 2 tablespoons of olive oil until soft. If you are using canned beans, drain and rinse them and add them to a pan with enough water to cover and all but 2 tablespoons of the olive oil. Add salt and fresh thyme and simmer the beans for half an hour. Drain the beans, reserving the liquid. Remove and discard the thyme stems.
Mash the beans, using one tablespoon of olive oil and some of the reserved cooking water. Add salt to taste. Set aside.
The reserved bean liquid should measure about four cups. Reduce it if there is too much.
Dice the potato, carrot and tomato and put them to simmer in a pan with the reserved bean liquid. Dice the celery, mushrooms and mu-err mushrooms and add them to the pan.
Dice the onion and cook on medium-low heat in a frying pan with the remaining tablespoon of oil until soft and just beginning to brown. Add the onion to the other pan, along with the peas and corn. Preheat the oven to 180° Celsius/350° Fahrenheit. Cook until the carrots, potato and celery are soft and the tomatoes have dissolved.
Add nutritional yeast, seaweed flakes, Worcestershire sauce and salt to taste. Drain the vegetables, reserving the liquid. Put the vegetables in a square baking dish.
Put the cornstarch in a small bowl and add liquid to blend. Mix the slurry into the pan. Let the liquid cook down until thick, then pour it over the vegetables.
Top the vegetables with the bean mash and cook for 30 minutes, until the bean mixture is just starting to turn golden on top.
Here’s a recipe for this dish. I pre-cooked the beans in a pressure cooker, which does nothing to stop them from absorbing the olive oil and becoming melt-in-your-mouth creamy, but ensured that they were completely cooked.
Here’s the recipe. If I were to make this again, I think I’d replace the lemon juice with lime.
I cooked too many kidney beans one day and needed to use the leftovers, so I made a variation of rice and beans with vegetables without the rice.
- 400 grams cooked and rinsed kidney beans
- 1 medium onion
- 2 teaspoons oil
- 250 grams corn kernels
- 1/2 green chili (optional)
- 1/2 pimenton or other sweet red pepper
- 1-2 teaspoons taco seasoning mix
- 1 spring onion (scallion) – green part only
- a few sprigs of coriander leaf (cilantro)
- salt to taste
Dice the onion finely. Heat the oil in a frying pan on medium-low and add the onion when it is warm. Cook the onion slowly until soft and beginning to brown, stirring frequently.
While the onion is cooking, chop the sweet pepper and the chili and set them aside. Chop the spring onion and mince the coriander leaf.
Add the sweet pepper and chili pepper to the onion. Cook until beginning to soften, about 3 minutes. Add the corn, kidney beans and taco seasoning. Adjust to taste with taco mix and salt. Cook just until the beans and corn are warmed through.
Serve garnished with the chopped coriander and spring onion.