Found these recipes for my Ready to Eat TUSCAN BEAN MIX with Pearl Barley from Epicure [discounted 50% at $2.30 - expiring soon]
http://www.creativecooks.info/recipe-details/553/tuscan_bean_and_ham_hock_broth_with_salsa_verde/
Tuscan Bean & Ham Hock Broth with Salsa Verde
Submitted By:CreativeCooks
Background Info:
This great recipe is made by saving the stock and some of the ham from cooking a ham hock.
Ham hock (also known as pork knuckle) is really inexpensive and very tasty.
No. of Servings: 4
Preparation time: 15min(s)
Course: Starter
Cooking time: 1 hr(s)
Ingredients:
For the salsa Verde:
20g Basil - ideally fresh
10g Mint Leaves - ideally fresh
30g Parsley - ideally fresh
3 Garlic Cloves
30g Salted Capers - washed
4 Anchovy fillets
38ml Red Wine Vinegar
80ml Extra Virgin Olive Oil
1 heaped tsp Dijon mustard
Sea Salt
Black Pepper
For the Broth:
350g EpicureTuscan Bean Mix
1 Carrot - peeled & diced finely
2
Leek - cut in ½ , sliced & washed
2 Celery sticks - cut & diced
3 Crushed garlic cloves
1 bunch Flat leaf parsley
Cooked Ham Hock -skin & fat removed and pulled
1500ml Ham Stock
50g Butter
Sea Salt
Black Pepper
Cooking Instructions:
For the Salsa Verde:
Place all ingredients in a food processor and blitz for 30 seconds, store in a sealed container in the fridge until needed. It will keep for up to 2 -3 days.
For the broth:
Place a deep sauce pan on the hob with the butter and heat. Once the butter has melted, add the carrots, leeks, celery, garlic and the flat leaf parsley and cook on a moderate heat until soft and tender, but not brown.
Then add the beans, pulled ham hock and the ham stock, turn down the heat and cook slowly for about 30 -40 minutes, check for seasoning it will need salt and pepper.
To serve:
This must be served piping hot, heat up 4 big soup bowls, pour the both in to the bowls and then a heaped table spoon of salsa Verde. Serve with chunky warm bread.
http://www.creativecooks.info/recipe-details/88/bean_and_pearl_barley_casserole/
Bean and Pearl Barley Casserole
Submitted By: Bonbon
No. of Servings: 4
Preparation time:
Course: Main
Cooking time:
Ingredients:
1 Epicure Tuscan Bean Mix
1 large onion chopped
1 green pepper deseeded and chopped
3 carrots sliced
1 clove of garlic crushed
3 tablespoons of vegetable oil
1 bay leaf
1 can of Epicure tomatoes
I tablespoon of tomato puree
½ teaspoon of chilli powder
Sea salt
Freshly ground black pepper
A few dried bread crumbs
25g of butter
Cooking Instructions:
Heat the oil in a saucepan then add the onions, pepper, carrots, garlic, bay leaf and fry gently for 15 minutes but do not allow to brown. When this is done remove the bayleaf and take off the heat then stir in the canned tomatoes, tomato puree, chilli powder and the beans. Spoon the mixture into a shallow casserole dish and sprinkle with the breadcrumbs. Dot the butter over the top of the casserole and place in a pre-heated oven for 30 minutes at 190ºc.
1 user comment(s)
Submitted by Stephen Squires @ 9:10am Saturday July 14, 2012
Its great with any grilled or roasted meats I used fresh tomatoes and added sundried tomatoes
http://www.creativecooks.info/recipe-details/69/sticky_lemon_chicken_wings_with_tuscan_bean_salad_and_feta/
Sticky Lemon Chicken Wings with Tuscan Bean Salad & Feta
Submitted By: JHP
Background Info:
A great recipe for al fresco dining but equally as good indoors.
No. of Servings: 6 - 8
Preparation time: 10min(s)
Course: Main
Cooking time: 45min(s)
Ingredients:
For the chicken wings:
25 x chicken wings, tips removed (ask your butcher to do this)
Marinade:
Juice of 2 lemons
5 x crushed garlic cloves
100g runny Honey
1 x bunch fresh coriander leaves (washed & chopped)
Sea salt
Milled black pepper
For the Tuscan bean salad:
1 x 350g Tuscan Bean Mix with Pearl Barley
40ml Olive oil
2 x garlic cloves (sliced thinly)
1 x red onion peeled & sliced thinly
Juice of 1 lemon
1 x bunch fresh mint leaves
½ cucumber (seeds removed) & sliced thinly
1 x bunch fresh flat leaf parsley (de-stalked)
Crumbled feta cheese x 150g
Sea salt
Ground black pepper
Recommended Wine:
White : Pinot Grigio
Cooking Instructions:
Pre-heat the oven to 180°C, place wings on a baking tray and season with salt and pepper cook for 30 minutes, place the marinade ingredients in a bowl and mix well.
Once the wings are cooked, transfer into the bowl with the marinade and mix well ensuring the chicken wings are coated, transfer back on to the baking tray and cook for another 15 minutes or until golden brown.
Place the olive oil, salt & pepper, lemon juice into a large bowl and whisk until combined. Add the beans, parsley, red onion and cucumber and half of the crumbled feta cheese and stir gently.
To serve:
Place the salad in a big bowl, followed by the hot sticky chicken wings, & the remaining feta cheese over the top & garnish with mint leaves and a good slug of extra virgin olive oil.
The following recipes use the Mediterranean Bean Mix instead
http://www.creativecooks.info/recipe-details/17/north_african_monkfish_and_bean_curry/
North African Monkfish & Bean Curry
Submitted By: JHP
No. of Servings: 4
Preparation time: 10min(s)
Course: Main
Cooking time: 30min(s)
Ingredients:
600g monkfish tail, cut into 2cm chunk
1 x 350g Mediterranean bean mix
1 x white onion, thinly sliced
Olive oil
2 x crushed garlic cloves
40g fresh grated root ginger
1 tsp ground turmeric
1 tsp ground cumin
1 x cinnamon stick
Hot cayenne pepper, to taste
1 x 400g tin plum tomatoes
Sea salt
Milled black pepper
Greek yoghurt
Roasted marcona almonds x 24
Chopped coriander leaves
Recommended Wine:
White : Viognier
Cooking Instructions:
Heat the oil in a large pan over a moderate heat. Add the onions, garlic, cayenne pepper, root ginger, ground turmeric & cumin & salt & pepper and cook for 5 minutes, stirring regularly.
Add the beans, plum tomatoes, cinnamon stick and 250 ml of water and simmer for 10 minutes.
Then add the monkfish tail, this will take a further 10 minutes to cook or until the fish is tender to touch, now remove from the heat.
Pour the stew into a big bowl, spoon over the top with a good quality Greek yoghurt, scatter with fresh coriander leaves and almonds.
1 user comment(s)
Submitted by annie @ 8:55am Monday August 30, 2010
This is a really delicious dish, easily and quickly prepared - highly recommended.
http://www.creativecooks.info/recipe-details/2/smoked_pancetta_and_mediterranean_and_bean_soup_with_pecorino_and_rocket/
Smoked Pancetta & Mediterranean Bean Soup with Pecorino & Rocket
Submitted By: CreativeCooks
No. of Servings: 4-6
Preparation time: 10min(s)
Course: Main
Cooking time: 50min(s)
Ingredients:
350g Epicure Mediterranean Bean Mix
2 medium White Onions - peeled and finely chopped
4 Garlic Cloves - finely chopped
250g diced Smoked Pancetta
1 Leek - cut in half, washed and sliced finely
Juice of 1 Lemon
1 large bunch Flat Leaf Parsley
1.2 litres (1,200ml) Chicken Stock
35ml Olive Oil
2 Bay Leaves
100g shaved Pecorino Cheese
Sea Salt & Ground Black Pepper
1 bag wild Rocket - to garnish
Cooking Instructions:
Cook the onions over a moderate heat with the olive oil; add the garlic, smoked pancetta, leeks & parsley, and continue to cook for a further 10 minutes on a low heat.
Add the chicken stock and bay leaves and simmer for 20 minutes, then add the beans and cook for 10 minutes.
When the soup is cooked, taste and add salt and pepper as needed.
To serve:
This must be served piping hot. Heat 4 soup bowls in the oven, then ladle the soup into the bowls.
Place the wild rocket on top and grate the pecorino cheese all over, then drizzle with olive oil & lemon juice.
2 user comment(s)
Submitted by Northern Star @ 12:23pm Sunday July 05, 2009
Didn't have any Pancetta so just used bacon which worked equally as well. Bean mixes were really good. Can be used as a starter or a lunchtime snack.
Submitted by Ann @ 3:41pm Thursday March 07, 2013
Really good and wholesome - very impressed with my first try with the packs of Epicure beans
Made with Rustic 6 Bean Mix instead
http://www.creativecooks.info/recipe-details/41/pork_goulash_with_six_beans_and_sweet_peppers/
Pork Goulash with Six Beans and Sweet Peppers
Submitted By: JHP
No. of Servings: 4
Preparation time: 30min(s)
Course: Main
Cooking time: 4hr(s) 30min(s)
Ingredients:
1kg Belly Pork - skin off (get your butcher to do this)
350g pack Epicure Rustic 6 Bean Mix
Sea Salt & Black Pepper to season
1 tsp dried Chilli Flakes
Olive Oil
1 White Onion - finely chopped
1 tsp whole Caraway Seeds
1 tsp Fennel Seeds
4 Garlic cCoves
2 tsp Smoked Paprika
1 Red Chilli - finely chopped
2 400g tins Chopped Tomatoes
2 Red Peppers - roughly chopped
2 Orange Peppers - roughly chopped
2 Yellow Peppers - roughly chopped
2 fresh Bay Leaf
1 bunch chopped fresh Oregano
20ml Red Wine Vinegar
450ml Vegetable Stock
150ml Soured Cream - to serve
Equipment:
Deep casserole dish with lid
Cooking Instructions:
1. Preheat oven to 150°C
2. Place a deep casserole dish with a lid, on the hob and heat.
3. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season the generously with salt & pepper and dried chilli flakes.
4. Pour the olive oil into the casserole dish and add the pork fat side down.
5. Cook at a moderate heat on the hob for 20 minutes.
6. Remove the pork from the casserole dish and put to one side.
7. Add the onions, caraway & fennel seeds, crushed garlic, smoked paprika and chillies to the casserole and cook for around 15 minutes (until the onions are starting to colour).
8. Add the tomatoes, peppers, bay leaves and wine vinegar. Place the pork back into the casserole dish and add the fresh oregano. Pour the pork stock over the pork and give it a quick stir. Bring to the boil, put the lid on the top and place in the preheated oven for 3½ hours.
9. Add the beans and cook for further 20 minutes.
10. With a fork pull the pork apart. Serve in bowls and top with soured cream.
Hmmm .... think I can do this in a slow cooker too ???
Alamak - mom just protested when I asked her to buy me 1 kg pork belly here - say at most 300-400 gram for the both of us ???
http://www.creativecooks.info/recipe-details/18/roasted_butternut_squash_with_rustic_beans_and_chorizo/
Roasted Butternut Squash with Rustic Beans & Chorizo
Submitted By: JHP
No. of Servings: 4
Preparation time:
Course: Main
Cooking time:
Ingredients:
For the Squash:
400g butternut squash, peeled & sliced into fingers
2 tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
Sea salt & ground black pepper
For the Mixed Bean & Chorizo:
350g pack Rustic Six Bean Mix
1 medium white onion, finely chopped
200g chorizo, sliced
3 garlic cloves, sliced thinly
1 teaspoon smoked paprika
2 tablespoons olive oil
400g tin chopped tomatoes
150ml red wine
1 medium bunch flat leaf parsley, chopped
Sea salt & ground black pepper
150ml water
Recommended Wine:
White : Viognier
Cooking Instructions:
For the roasted squash and thyme: Pre-heat the oven to 180°c; place all the ingredients in a bowl and tumble using your hands until all of the butternut squash is coated with the thyme and olive oil; heat a baking tray in the oven; pour the butternut squash in the baking tray; roast for 20mins or until soft and golden brown.
For the mixed bean and chorizo: Put the olive oil and the garlic into a saucepan on a moderate heat until the garlic begins to soften; add the sliced chorizo and cook until the slices start to brown, then add the chopped onions, paprika and continue to cook for 5 minutes; add the red wine and simmer until the wine has reduced by half; add the tinned tomatoes and the beans followed by the salt, pepper, flat leaf parsley & water, and simmer for 20 minutes.
To serve: Spoon the stew into a large bowl, place butternut squash on top and serve with warm chunky bread, or a bowl of steamed basmati rice.
2 user comment(s)
Submitted by nikki @ 4:17am Thursday November 14, 2013
adore this recipe.Unfortunately local sainsburys no longer sell rustic six bean mix.Live nr Exeter, any other suppliers? Thank you
Submitted by daph @ 6:37am Saturday December 07, 2013
Love this recipe. My local Sainsburys has also stopped stocking this bean mix. Waitrose still sell this.
http://www.creativecooks.info/recipe-details/19/quesadilla_flour_tortillas_with_re_fried_beans/
Quesadilla (Flour Tortillas with Re-fried beans)
Submitted By: JHP
Background Info:
A great starter for a Mexican feast or as a snack.
Serve with guacamole
No. of Servings:4
Preparation time: 10min(s)
Course: Snack
Cooking time: 20min(s)
Ingredients:
For the re-fried beans:
1 x 350g pack Epicure Rustic 6 Bean Mix
½ medium white onion (chopped finely)
3 x crushed garlic cloves
½ tsp ground cumin
Olive oil
¼ tsp dried chilli flakes
1 x red chilli (seeds removed & sliced thinly)
Large handful of fresh coriander
Sea Salt
Ground black pepper
For the Quesadilla:
8 x tortilla wraps
1 bag pre-washed baby spinach
8 x pre-sliced prosciutto or Parma ham
200g grated Monterey jack cheese
Olive oil
Cooking Instructions:
Pre-heat the oven to 170°C
Pour the olive oil in to an oven proof dish and heat on the hob, add the garlic, diced onion, ground cumin, chilli flakes & fresh chilli and cook until soft (5 minutes). Then add the rustic 6 beans and stir, continue cooking for 2-3 minutes. Place the dish in the oven and cook for 10 minutes.
Once cooked pour the beans into a food processor, add the fresh coriander leaves
And more olive oil if needed and then blend until semi smooth.
This recipe will make 4 filled Quesadillas:
Spread a heaped tea spoon of the re-fried beans on to 1 tortilla, ensuring all the beans cover the tortilla, then place a handful of washed spinach on top of the beans, now lay x 2 slices of the prosciutto ham over the spinach, and finally sprinkle a good handful of Monterey cheese on top, place another tortilla on top and press down.
Pour a little olive oil into a pan and place on the hob and heat, once hot place the Quesadilla in the frying pan and cook for 3-4 minutes on each side, once cooked remove from the frying pan and cut into 4-6 slices
