3 MIDWEEK WAYS WITH BEANS - CRISPY CHICKPEAS WITH LABNEH, SALSA VERDE BORLOTTI AND CHICKEN WITH BUTTERBEANS, LEMON AND ALEPPO PEPPER

3 easy home cooking recipes, where beans are the star of the show.

Hello,

Welcome back to The Good Home Cook!

Todays issue is here to inspire you to cook with beans this week. Beans are back in fashion. They’ve left their bland reputation behind and are taking over peoples storecuboards. For good reason. They are extremely versatile and easy to add into quick midweek dishes. I implore you to stock up your cupboards with a variety of beans, they will always help you out of a sticky spot at dinner time.

Really we all know we have Bold Beans to thank for this influx of bean love - if you’ve not tried a Bold Bean bean then you may have seen them on the shop shelves. I think if you’re making beans the star of the show then you should go for good quality just as you would a good piece of meat or fish. And these are the BEST quality. If you’re a paid subscriber you’ll be in with a chance of winning ‘the best sellers pack’ from Bold Bean. I’ll choose the winner in one weeks time so there’s still time to become a paid subscriber to win! Paid subs can also use my exclusive discount code for 20% off BoldBeans - see below.

Today i’ve got three quite different beans recipes. There’s a lovely summery snacking plate of crispy chickpeas with labneh, a versatile salsa verde borlotti beans and a one-pan chicken with butterbeans, cherry tomatoes and Aleppo pepper - one of my favourite recipes.

See you in the next issue where it’s all about perfect soft boiled eggs!

Esther x

BEANS YOU SHOULD HAVE IN YOUR STORE CUPBOARD -

Cannellini - Cannellini are a bean I always have on my shelf. They are hugely versatile, good for salads and great for rich soups and stews. If I’ve run out of potatoes I’ll mash up some drained cannellini and warm through with butter then serve them with sausages. I also love them mashed with lots of olive oil, garlic, rosemary and lemon and served with porchetta or crispy pork belly.

Butterbeans - Good for robust salads. They have a firmer exterior so they keep there shape well in longer, slow cooks. Nice added to slow cooked lamb with harissa or roasted with chicken. They are lovely whizzed into a dip. They also make a great gratin with a cheesy sauce, leeks, mustard and cream.

Chickpeas - everyones favourite bean! now i’ve turned to the queen chickpeas (bigger, fatter, tastier!) I can’t go back so do look out for those. Very good in tomatoey, spicy stews with lots of yoghurt, tossed into salads with a zingy dressing or simmered into a fragrant curry. Great roasted with spices until crispy and topped on soup or dips.

Borlotti - Good for Italian style ribolitta soups and hearty autumnal dishes. Lovely with roasted pumpkins and spooned on garlic-rubbed toasts with olive oil, roasted peppers, chilli, rosemary and burrata.

Other notable beans

• Flageolet - small and creamy. These little beans are really delicious added to cassoulet style one pots or served with sausages.

• Haricot - They are the best bean for homemade baked beans. They are sort of creamy and rich and have nostalgic flavour, lovey piled on buttered toast.

Crispy spiced chickpeas with labneh

PREP 10 MINS PLUS OVERNIGHT

COOK 20 MINS

SERVES 4-6

700g full fat greek yoghurt

1 tsp flaky sea salt

2 x 400g tins or 1 x 600g jar chickpeas, drained

1 tbsp extra virgin olive oil

1 tsp ground cumin

1 tsp ground coriander

1 tbsp za’atar

pinch Aleppo pepper

To serve - baby cucumbers, olives, tomatoes, dill, parsley, mint and lots of crusty bread or toast

The night before you want to make the labneh mix together the yoghurt and sea salt in a bowl. Make a double layer of muslin or clean j clothes. Pile in the yoghurt and hang on a wooden spoon over your deepest bowl or saucepan so its suspended. Leave to hang and drip overnight - don’t leave it for longer than 12 hours. Once hung, chill until ready to use.

Heat the oven to 220C/200C Fan. Tip the drained chickpeas onto a baking tray. Pat dry with kitchen roll. Toss with the olive oil, spices and some salt. Roast for 15-20 mins until crispy but not hard and crunchy.

Spread the labneh on a serving plate, top with the chickpeas and a good drizzle of olive oil. Serve with all the extras.