Quick Borlotti bean dish with coriander

​I was putting fresh berries in the freezer where I discovered a box of borlotti beans and another of cooked brown rice I had cooked earlier in the year. I took them out to defrost without any idea of how I would cook them.  So there they sat in the fridge for two days making me feel guilty.  I didn’t have any peppers or fresh chillies to cook  

with them and I didn’t feel like eating them as a cold dish, so I had to devise a dish that I could cook quickly that used store cupboard ingredients. I thought of making something vaguely Mexican using plenty of coriander and this is what I made.

This dish took less than 30 minutes to cook and is even more delicious the second day – if there is any left over. Serves 4 with rice.

​Ingredients

• Olive oil and/or coconut oil for cooking
• 500 grams of cooked borlotti beans (or two tins drained)
• 2 medium onions chopped roughly
• 3-4 garlic cloves chopped roughly
• Half a jar of cooked red peppers chopped roughly (or 1 or 2 fresh red peppers)
• 150 grams of frozen peas
• 1 large tablespoon of tomato puree
• 2 teaspoons of cumin seeds
• 2 teaspoons of coriander seeds
• 1 cup of water - or more if necessary
• A large bunch of fresh coriander chopped roughly
• Salt and pepper to taste
• Optional: Fresh chopped green or red chillies OR chilli powder Or smoked paprika
• Note: Use a deep pan that has a lid

Method

1. Heat the oil in a deep pan and fry the onion gently until beginning to soften
2. (If using fresh peppers cook them with the onions)
3. Add the coriander and cumin seeds and the chopped garlic and continue to cook gently in the oil – remember to stir regularly to prevent sticking
4. Add the cooked borlotti beans and stir and continue cooking
5. When the beans are warmed through add the chopped cooked red peppers, the tomato paste and a half a cup of water – stir and cover
6. After another few minutes add the frozen peas – a little more water if necessary and cook covered for another 5 – 7 minutes
7. Add the chilli powder or smoked paprika
8. At this stage you should have a sauce appearing around the beans but add more water to make it looser if you like
9. Now after approximately 25 -30 minutes cooking taste it, season and serve with lashings of fresh chopped coriander.

I served this with brown rice but white rice or even new potatoes would work just as well.

If you decide to spice up this dish with plenty of chilli remember to serve some yogurt on the side to cool your palate.

ENJOY!


Katie Verling