Mexican bean frittata

VEGETARIAN

“This frittata is inspired by heuvos rancheros – the popular Mexican breakfast of eggs, beans, tomato and chilli. Great for brunch, lunch, dinner or picnics. Serve warm or cold”.

SERVES: 2-4   PREP TIME: 10 MINS   COOKING TIME: 12 MINS

Ingredients

1 pot of baked beans with benefits

1 small onion, finely chopped

1 tblsp oil

1 tsp chipotle paste

Pinch salt

6 medium eggs

45g cheddar cheese

1 handful coriander, chopped

Method

  1. Heat the oil in a medium sized frying pan on a medium heat.
  2. Add the onion and a pinch of salt. Cook for a couple of minutes until onion softens. Stir in the chipotle paste.
  3. Beat the eggs in a jug and add the beans, cheese and coriander. Stir the mixture and add to the frying pan. Preheat grill to medium.
  4. Cook for about 5 minutes until the edges look set.
  5. To finish cooking place the pan under the preheated grill and cook for a further 4 minutes until the top look set and slightly browned.
  6. Remove frittata to a plate. You can eat it warm or serve cold.

pea, feta & mint frittata

VEGETARIAN

“The fresh taste of the peas and mint in this frittata work perfectly with the saltiness of the feta. Try a local blue cheese or goats cheese – both work deliciously well! Serve warm or cold for brunch, dinner, picnics or pop a slice in your lunchbox for work”.

SERVES: 2-4   PREP TIME: 10 MINS   COOKING TIME: 12 MINS

Ingredients

1/2 pot of popping peas with perks

1 small onion, finely chopped

1 tblsp oil

1 tsp harissa paste

Pinch salt

6 medium eggs

100g feta cheese, crumbled

Sprig of mint, leaves removed and finely chopped

Method

  1. Heat the oil in a medium sized frying pan on a medium heat.
  2. Add the onion and a pinch of salt. Cook for a couple of minutes until onion softens. Stir in the harissa paste.
  3. Beat the eggs in a jug and add the peas. Break up the mixture and add to the frying pan. Preheat grill to medium.
  4. Crumble the feta cheese over the top and sprinkle with the mint leaves. Cook for about 5 minutes until the edges look set.
  5. To finish cooking place the pan under the preheated grill and cook for a further 4 minutes until the top look set and slightly browned.
  6. Remove frittata to a plate. You can eat it warm or serve cold.

super-healthy nachos

VEGETARIAN

“These nachos are healthier than your average nachos. The beans are in a super smooth veg blend including tomatoes, red pepper, sweet potato, carrot, celery, onions, garlic and lentils.  Top with a sprinkle of cheese, some freshly chopped toppings and drizzle with your favourite chilli sauce. Watch your guests dive in for more!”

SERVES: 4   PREP TIME: 10 MINS

Ingredients

1 pot of baked beans with benefits

200g tortilla chips, lightly salted

2 large vine-ripened tomatoes, chopped

½ red onion, finely chopped

50g cheddar cheese, grated

Handful chopped coriander leaves

Chilli sauce

Method

  1. Heat the baked beans with benefits as per packet instructions.
  2. Arrange the tortilla chips on a serving dish.
  3. Spoon the beans over the tortilla chips.
  4. Top with the chopped tomatoes, grated cheese, red onion and coriander leaves.
  5. Shake a little chilli sauce over and serve.

mac ‘n’ peas

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Serves 3 or 2 adults/2 children

Ingredients

1 pot of green peas with perks

300g macaroni

For the cheese sauce:

30g butter

25g plain flour

250ml milk

50g cheddar cheese, grated

For the topping:

40g breadcrumbs

20g cheddar cheese, grated

Method

  1. Cook macaroni as per packet instructions.
  2. Melt butter in a medium sized saucepan over a medium heat. Whisk flour into butter until smooth. Gradually add the milk and stir to combine. Cook until mixture thickens, about 3 minutes. Add peas with perks and cheese and stir until cheese is melted, about 5 minutes. Season with pepper.
  3. Combine the cheesy peas sauce with the macaroni.
  4. Place in an ovenproof container and top with breadcrumbs and cheese.
  5. Place under a preheated grill until top is browned.

Indian-spiced shepherd’s pie

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Serves 4

Ingredients

1 pot of carlin peas with perks

450g lamb mince

250ml water

1 beef stock cube

1 tblsp tomato puree

1tsp Worcestershire sauce

For the topping:

300g swede, peeled and cut into cubes

700g potatoes, peeled and cut into chunks

Method

  1. Begin by placing the lamb mince in a cold pan. Heat the pan and fry the lamb until it’s browned.
  2. Add the peas with perks, water, stock cube, tomato puree and Worcestershire sauce.
  3. Bring to a simmer then lower the heat and cook gently with the lid on for 30 mins.
  4. In the mean time boil the swede for 5 mins, add the potato and cook for a further 10 mins.
  5. Heat the oven to 200C.
  6. Mash the swede and potato with butter and milk.
  7. Transfer the lamb to an ovenproof container. Top with the mashed potato.
  8. Cook in the oven for 30 mins until the top is browned.

bean & sausage pasta

“Pasta and beans is a sublime combination and the beans provide a great source of fibre. My children adore this dish and will often ask for it. It’s quick to prepare and the whole family enjoy it.”

SERVES: 4   PREP TIME: 5 MINS   COOKING TIME: 20 MINS

Ingredients

1 pot of baked beans with benefits

6 sausages of your choice

400g pasta shapes

1 tblsp oil

1 clove garlic, chopped

1 tin chopped tomatoes

1 tsp low salt stock

½ tsp sugar

Method

  1. Cook and slice the sausages.
  2. In the mean-time cook the pasta as per packet instructions.
  3. Heat the oil in a pan, add garlic. Fry for a few seconds then add tomatoes, stock and sugar. I don’t normally advocate the addition of sugar in savoury cooking but it does help to bring out the flavour of the tomatoes. Add the baked beans with benefits. Heat everything through for 5 mins.
  4. Drain the pasta and return to the pan with the sauce.
  5. Serve and top with the cooked sausage.

sausage & beans (with benefits) pasta

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Serves 4

Ingredients

1 pot of beans with benefits

8 sausages

400g pasta shapes

1 tblsp oil

1 clove garlic, chopped

1 tin chopped tomatoes

1 tsp low salt stock

½ tsp sugar

Method

  1. Cook the sausages. Cut into thick slices.
  2. In the mean-time cook the pasta as per packet instructions.
  3. Heat the oil in a pan, add garlic. Fry for a few seconds then add tomatoes, stock and sugar. I don’t normally advocate the addition of sugar in savoury cooking but it does help to bring out the flavour of the tomatoes. Add the beans with benefits. Heat everything through for 5 mins.
  4. Drain the pasta and return to the pan with the sauce and chopped sausage. Stir to mix.
  5. Sprinkle with parmesan and drizzle with chilli oil if desired.

carlin pea, lentil & spinach dhal

VEGAN

“What is dhal (or dal)? It’s both an ingredient and a dish; it refers to a type of dried split pea or lentil and the spiced stew made from simmering the peas or lentils until soft. Warming, comforting and oh so easy to make. Try serving it with cauliflower rice.”

SERVES: 2   PREP TIME: 5 MINS   COOKING TIME: 35 MINS

Ingredients

1 pot of aromatic peas with perks

60g red split lentils, rinsed

1 small onion, chopped

1/4 tsp salt

400ml water

100g frozen spinach

2tblsp oil

½ tsp cumin seeds

½ tsp black mustard seeds

¼ tsp crushed chilli flakes

2 tsp tomato puree

Optional toppings – coriander leaves, sliced red chilli

Method

  1. Place the red lentils, onion, salt and water in a pan. Bring to the boil and simmer for 30 minutes.
  2. Once the lentils are cooked add the aromatic peas with perks and spinach.
  3. Bring to a simmer and heat for 5 mins.
  4. Heat the oil in a separate pan on a medium heat and add the spices. Fry for a few seconds then add the tomato puree. Stir to combine and add to the dhal.
  5. Serve with naan, chapatis or rice. Garnish with coriander and sliced chilli.

carlin pea, lentil & spinach dal

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Serves 2

Ingredients

1 pot of carlin peas with perks

60g red split lentils, rinsed

1 small onion, chopped

1/4 tsp salt

400ml water

100g frozen spinach

2tblsp oil

½ tsp cumin seeds

½ tsp black mustard seeds

¼ tsp crushed chilli flakes

2 tsp tomato puree

Optional toppings – coriander leaves, sliced red chilli

Method

  1. Place the red lentils, onion, salt and water in a pan. Bring to the boil and simmer for 30 minutes.
  2. Once the lentils are cooked add the carlin peas with perks and spinach.
  3. Bring to a simmer and heat for 5 mins.
  4. Heat the oil in a separate pan on a medium heat and add the spices. Fry for a few seconds then add the tomato puree. Stir to combine and add to the dal.
  5. Serve with naan, chapatis or rice. Garnish with coriander and sliced chilli.