HOW TO USE
Tomato and Borlotti Bean Soup:
Put onion, celery and carrot in a pan and cook until soft.
Add garlic and cook 1 minute.
Add 400g cooking tomato and 4 cups stock. Simmer.
Throw in cooked beans and season.
Borlotti Bean Moussaka:
Grill sliced eggplant.
Sauté onion and garlic.
Stir in tomato, red wine, tomato paste and oregano.
Simmer for 40 minutes until thick.
Put cooked beans in a baking tray. Top with tomato and eggplant .
Top with a blend of yogurt, 4 eggs, 500ml milk and paprika.
Sprinkle over with parmesan and couscous.
Bake 50 mins.
Bean Patties or Loaf
Use alone or combine with other beans.
Add a diced onion.
Put in a chopped Garlic or some Dried garlic.
Add 2 eggs or chia seeds (see chia seeds directions for details) to bind.
Add your favourite herbs. Dried Herbs are easy and add great taste or add finely chopped fresh herbs for freshness freshness. Try parsley,mint, basil, coriander or thyme, really any herb you want.
Add a grated carrot or zucchini for added nutrition if you like.
Use bread crumbs to absorb moisture and extra to coat patties or on top of loaf. You can try millet couscous for a great Gluten free alternative.
Form the mix into balls or place into a loaf tin and cook to create delicious bean patties and loafs.
Note: Do not overcook the beans as a little texture in the beans gives a good feel in these types of uses.