Notes about Recipes in this book

• Bean puttanesca

  • Emily Hope on January 03, 2024

    This was pretty good -- doubled the recipe and made with Rancho Gordo white limas. Left out the anchovies (one of us is vegetarian). I did let things cook at each stage longer than indicated (I think the flavors would have been too raw/not integrated otherwise), especially the onions. Used mixed olives. Also the amount of capers seemed excessive, I cut down by about half, and it was still a bit salty. C thought this was just OK. Served with toast broiled with mixed veg and cheese.

• Black bean Parmigiana

  • jenmacgregor18 on August 14, 2024

    Great comfort food. Easy to put together & delicious. I swapped chayote for eggplant and omitted cinnamon. Since I was making ahead & wanted breadcrumbs to stay crunchy, I fried those in a skillet and stored separately to add to each portion as I reheat.

  • VineTomato on September 02, 2023

    What a wonderful recipe! Absolutely delicious. I made it with Rancho Gordo frijol negro beans. Was great for a week of lunches. Looking forward to making more recipes from this book. A love a good bean!

  • abeuseli on February 21, 2024

    Really tasty - made four huge portions. I think it tasted even better on day two.

• Crispy beans with creamed corn + jalapeño salsa

  • RachLFinn on September 25, 2023

    This went down a storm with my family. The recipe was enough for 4 when served with a tortilla and a side salad. Would happily double up the salsa for using elsewhere, but would add more jalapeno next time for more spice. We used 6 fresh corn cobs which was provided more corn than required by the recipe, but it worked perfectly - the quantities seem very flexible. Give the red beans plenty of salt.

• Soy + ginger black beans

  • Eleanorconroy on September 26, 2023

    This recipe is really tasty - much more than the sum of its parts! It is quite a small portion, so I'll double it next time - that amount would probably serve 3 people

• Chickpea fritters with romesco [Henry Dimbleby and Jane Baxter]

  • Mayandbill on July 24, 2024

    Just ok. Didn’t make the romesco, which might have made the difference.

• White bean soup with hazelnut rosemary pesto

  • Mayandbill on July 24, 2024

    Pretty tasty. Enjoyed the addition of pear and parsnip to an otherwise plain soup. The pesto was a good addition but not absolutely essential.

• Sweet + spicy squash + chickpea stew [Thomasina Miers]

  • jdjd99 on October 06, 2024

    I think this one will be on repeat. It’s pretty cinnamon- forward with that whole cinnamon stick, but I love it. Warm, comforting, healthy. Yes, please.

• Persian-style herby chickpeas

  • Clog on April 17, 2024

    Pleasant rather than exciting. For us this is not a meal in itself, but works fine as a side dish or as part of a meze.

• Fish pie gratin [Rosie Birkett]

  • CourtneyT on February 02, 2024

    Prep took a bit longer than the 25 min stated. A lighter, less stodgy alternative to traditional fish pie. My husband was initially dubious about the inclusion of beans but we both found it quite delicious. I will definitely make this again.

• Miso beans

  • CourtneyT on January 28, 2024

    This is one of my favourite recipes in the book. It is fast, delicious, and makes a great base to add extra toppings. I frequently eat this as a late breakfast as it's filling and keeps me feeling full for a long time.

• Turkish-style eggs + harissa beans

  • catmummery on July 07, 2024

    these beans are delicious, super easy and could be used wherever you use baked beans for flavour. ( and are sooo much better!). only slight change is less lemon in the yoghurt next time, not needed, and could add to taste later. otherwise loved it. Another time will add chorizo to tbe beans, and maybe some shredded kale for a different take

• Mascarpone braised beans

  • catmummery on July 10, 2024

    very easy, and very delicious.

• Lemon + herby bean broth with seasonal greens [Gill Meller]

  • rhb on February 22, 2024

    Really good! Used Alubia Blanca (navy-type bean) from Rancho Gordo. I followed the recipe except used dried dill instead of fresh. Next time I will use more beans...it was very intensely flavored. Maybe because I used a very large lemon (Meyer lemon) and extra chile flakes. Usually, I add extra lemon to recipes but this does not need extra. I think it would be good even with just a squeeze of lemon juice and no zest. Easy to make and I will definitely make it again.

• Crispy herb-stuffed chicken with truffle beans [Esther Clark]

  • firetriniti on September 20, 2024

    This was delicious and absolutely fantastic. Comforting yet elevated enough for a casual dinner for guests due to the truffled Parmesan beans. Although the chicken was good, it's the beans that are the star. I did use Bold Beans' queen butter beans, which are excellent quality. Put 1 generous tablespoon of truffle oil in the beans and it came through in the final dish so didn't add extra at the end. Served with steamed cavolo nero. Definitely making this recipe again.