There are many reasons we should all be eating lots of beans and peas. The one that motivates me the most, however, is quite how tasty they are – as with this two-bean salad
here are many reasons we should all be eating lots of beans and peas. The one that motivates me the most, however, is quite how tasty they are. When it comes to precooked pulses, there’s a real range in what’s available these days, and in terms of size, texture, cost and flavour, too. I use both tins and jars, and lots of different brands, too, but when the beans are the heart of a dish, it’s those that come in tall, see-through jars that I tend to splash out on.
When you’re ready to serve, drain the ricotta, put it in a bowl and beat with a fork until very smooth and spoonable. Spread the ricotta evenly on a platter, then top with the beans. Spoon the tuna chunks and their marinade over the beans and finish with a sprinkle of salt.To experience this Basque-inspired stew at its very best, use shell-on prawns – they really are worth the effort, I promise. Serve with mayonnaise or aïoli and a fresh green salad.
Stir in the marmalade , paprika, a teaspoon of salt and 800ml water, bring to a boil, then turn down the heat to medium-low and leave to simmer for 15 minutes. Strain the prawn shell mix through a fine-mesh sieve into a clean wide saucepan, squeezing the solids to express as much juice as possible, then discard the solids. Put the saucepan on a medium-high heat, stir in the chickpeas and leave to simmer for 15 minutes.
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