I prefer my hummus smooth, with a definite taste of tahini (as well as lemon and olive oil). This recipe was loosely based on one from Serious Eats.
225g dried chickpeas (you can switch for 2 x 400g cans of chickpeas simmered with the vegetables, in place of the cooked ones, but the dried ones are a lot better) 2 teaspoons (12g) baking soda 24g salt 1 small onion 1 small stalk celery 1 small carrot 2 medium cloves garlic 2 bay leaves 350ml Tahini Sauce With Garlic and Lemon (see below) Extra-virgin olive oil, for serving Za’atar, paprika, warmed whole chickpeas, and/or chopped fresh parsley leaves, for serving Soak the chickpeas overnight with 1 tsp baking soda, 2 tsp salt.
Jay Rayner’s pork, chorizo and butter bean stew. From his book and road tour, “The Ten (Food) Commandments”.
Serves 6
6 chorizo cooking sausages, in 1cm slices olive oil 1 medium onion, chopped 1.5 kg braising pork, cubed 400g tin tomatoes 750ml chicken stock 400g tin butter beans Heat oven to 150C.
Heat oil and sauté onion to soft. Cook 2/3 the chorizo. Brown the pork in the oil in small batches.
1 can chick peas 1 clove garlic 60ml/4 tbs tahini juice of half a lemon 1/2 tsp salt This really needs a blender. Drain the chick peas, put all the ingredients into the blender, and blend to a smooth paste. Season to taste. Add some water or reserved cooking liquid to adjust the texture.
The details: you can used dried chick peas; they will need to be soaked overnight and cooked for anywhere from 40 minutes up, but probably closer to 90, depending mainly on the age of the beans.
Ingredients 1 tbs oil 1 pack pancetta 1 onion 1 clove garlic 1 chili 2 tins black beans chicken stock garnish: coriander, cheese, sour cream, chili, chives, chopped spring onion, etc Equipment medium to large saucepan Method Put the saucepan over a medium heat and chop the onion. Add the oil and lightly brown the pancetta. Sweat the onion with a pinch of salt; take care not to brown.
Serves 6, large casserole required
1 cup cannellini beans - 250g 1/2 cup butter beans - 150g 1/2 small stick salami, cut into chunks - 125g 1 pack of ‘streaky rashers’ - uncured pork, more or less belly; cut into chunks - 350g-500g 1 onion, cut coarsely - vertical slices works for this dish 1 head garlic, cloves skinned; about 10 fat cloves 1 tin tomatoes stock herbs - parsley, sage, rosemary, thyme Soak the beans overnight separately.
500g/1 lb haricot/navy beans 85g/4 tbs treacle/molasses 1 tsp salt 1 medium onion 55g/2 oz dark brown sugar 2 tbs mustard - dijon or english (NOT American) optional: up to 225g/8oz ham/pancetta/bacon, coarsely chopped. soak beans overnight, then drain and cover with water; boil briskly for ten minutes, then high simmer to tender - about 30-40 minutes, depending on the age of the beans.
In a casserole/bean pot put all the rest of the ingredients, including the pork if desired, then add the beans, and just cover them with the cooking water from the beans and any extra boiling water from a kettle that may be required.