If you grow
your own Borlotti Beans, this is an ideal recipe to use them.
Just pod them when they’re ready to pick, and freeze them until you
are ready to use them.
You’ll
never buy a tin of beans again!
Ingredients:
8oz./200gms
of beans, or two big handfuls
1
onion, chopped
4oz./100gms
mushrooms, roughly chopped
1
tbsp. treacle [optional]
1tbsp.
curry powder
1
– 2 tbsp. tomato puree
Around 1/4pint of vegetable stock, or a Veg. OXO cube and
water
Method:
Simmer
the beans for around 20 minutes, then drain.
Microwave
the onion and mushrooms for 2 – 3 minutes with a drizzle of oil – a
large lidded pyrex dish is brilliant for this.
Tip
the beans on to the onion and mushrooms, and stir in.
Add
the rest of the ingredients, stir and then cook in the oven at a medium
temperature, around 150 degrees, for around 30 minutes.
Taste
and add more spice / water as necessary.
The
sauce will darken and become more luscious with cooking.
|