22 March 2013

Sometimes it is the simplest meals that are the best.  The ones where you have a handful of ingredients put together to make a wonderfully tasty, simple and nourishing meal, by chance most of the meals I have cooked this week have been like this.  We have had Root Vegetable and Blue Cheese BakeRed Cabbage Salad and Garlic Beans.

Garlic Beans
250g dried pinto/borlotti type bean
4tbs olive oil
2 cloves garlic
Balsamic vinegar
1tsp oregano

Soak the beans overnight in cold water.  If you forget to do this you can do the quick(er) soak method.  Place the beans in a deep pan and fill the pan with water, bring to the boil and boil rapidly for two minutes before tuning off the heat leave to stand for a minimum of two hours.

Which ever method you use drain the beans and put in a pan, cover with water and cook for at least two hours until the beans are very soft, drain any remaining liquid.

Heat the oil in a frying pan.  Peel and crush the garlic, fry in the oil for a couple of minutes taking care not to burn.  Add the beans and cook until all the liquid has gone, this usually takes a out five minutes.

Add a splash of balsamic vinegar and the oregano, if you are using fresh then chop finely, stir to mix and serve.


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