Bold Bean Co

Ingredients (feeds 3)
1 x 570g jar Organic White
2 tbsp olive oil

1 onion, finely chopped

2 fat garlic cloves, finely chopped

1 tsp smoked paprika

A pinch of chilli flakes

250ml passata

1x 570g jar Organic White Beans with their bean stock

2 tsp balsamic vinegar
Slice of bread of choice or jacket potato, to serve

Method

1. Heat the olive oil in a large pan or casserole dish over medium heat. Add the onion with a pinch of salt and cook for 8-10 mins until soft. Add the garlic and cook for a minute more.
2. Add the paprika and chilli flakes and stir to combine. Then pour in the passata, beans with their bean stock and the balsamic vinegar and mix well. Cook everything over a medium heat for 10-15 minutes until it’s nice and reduced and looking glossy.
3. Season with salt and cracked black pepper then serve on buttered toast or a jacket spud. 

Ingredients (feeds 1)
2 large, ripe tomatoes

½ lemon zest

1 tbsp olive oil

½ 570g jar Organic White Beans, drained

1 garlic clove

1 tbsp finely chopped chives

1 small tin of sardines (optional)
Slice of bread of choice

Method

1. Slice the end of the tomatoes and with the cut side facing the grater, coarsely grate the tomatoes into a bowl. Discard the skins. Then add the lemon zest, a pinch of salt and cracked black pepper and a splash of olive oil and mix well to combine. Stir in the beans and mix again until the beans are coated in the tomato juices.
2. Rub your toast with the raw garlic clove and spoon the beans on top. Add fresh chives at this point for a plant-based option, or top with tinned sardines, if you fancy!  

Ingredients (feeds 1)

1 knob butter 

½ 570g jar of Organic White Beans, drained

1 tsp marmite (more or less depending on preference) 

30g cheddar, grated

Slice of bread of choice

Method

1. Preheat the grill to a medium-high heat.
2. Melt the butter in a small pan over a medium heat. Pour in the beans and add the marmite and mix well to combine. Add half of the grated cheese and stir until melted. 
3. Put a piece of bread onto a grill-proof pan or rack and spoon over the bean mixture. Top with the remaining grated cheese and pop under the grill for 3-4 minutes or until golden and bubbling on top. Finish with cracked black pepper and serve immediately

Ingredients (feeds 1)

½ 570g jar Queen Red Beans, drained

1 tbsp kimchi

25g grated cheddar cheese

25g mozzarella

Method

1. Preheat the grill to a medium-high heat.
2. Put the bread onto a grill-proof pan or rack and spoon the red beans ontop. Layer with the kimchi, grated cheddar and tear over the mozzarella. Pop under the grill for 3-4 minutes or until golden and bubbling on top. 

Ingredients (feeds 1)
½ 700g jar Carlin Peas, drained

75g packet katsu curry sauce

Slice of bread of choice

1 tsp yogurt, to serve

Juice of ½ lime

A small handful of coriander leaves

A sprinkle of sesame seeds

Mango chutney, to serve (optional)

Method

Heat a pan over a low heat and tip in the carlin peas and curry sauce. Mix well to combine and cook for 3-4 minutes to warm the beans through.

Toast your bread and tumble the beans onto the toast. Top with a dollop of yogurt, fresh coriander leaves, a sprinkle of sesame seeds, squeeze of lime and a blob of mango chutney, if you like. 

Ingredients (feeds 2)
1 x 570g jar Queen Butter Beans

2 tbsp olive oil

3 garlic cloves

3-4 sprigs of rosemary

The zest of 1 lemon

Pinch of chilli flakes (optional)
Slice of bread of choice

Method

1. Preheat the oven to 200C. Drain the beans, reserving the liquid and set aside just over a ⅓ of them beans. Rinse the remaining beans and tumble them onto a linked baking tray and pat dry with a tea towel. Evenly spread the rosemary sprigs and garlic cloves (skin on) amongst the beans and coat everything in the olive oil and a pinch of salt. Roast for 30 minutes or until super crispy, shaking half way through.
2. Once the beans are looking nice and crispy, remove from the oven and pick out the garlic cloves. Add the reserved beans to a blender and squeeze in 2 of the roasted garlic cloves out of their skins and add the lemon zest with cracked black pepper. Blitz to a smooth consistency, adding a splash of the reserved bean stock or water to loosen if necessary. 
3. Spread the bean puree onto toast and tumble over the crispy beans. Finish with a pinch of chilli flakes and more lemon zest.