I have not started on trying out the competition recipes, there was too much food around that needed using up this week. I won’t be over the weekend as I’ll be in Tauranga and want easy meals (see below), but plan to next week. This means there is still time to ask your friends for their best Vegan maincourse or lunch (i.e. substantial but portable) recipes…
Beans with Preserved Lemons
So as to have a couple of quick easy meals for the weekend, and a tasty meal last night I did a big pot of those young greenish (but dried) beans in the slow cooker yesterday. The ones that are like Flageolet Beans, but not from the Harricot but perhaps Fava… [BTW the slow cooker is great for beans, but NOT the red ones, as they need a good fast boil for some of their cooking time to remove poisons 🙁 ]
- Some chopped onions and garlic (less than the onions 😉 but plenty I used six cloves)
- Bay leaves/Thyme/Rosemary
In the pot and more than cover with vege stock (my second batch of Nathan’s free stock worked fine with just the stalk ends of celery and other peelings and wastage including onion and garlic skins) the exact quantity is difficult as different beans soak up different quantities. (BTW in the slow cooker all day there is no need to pre-soak the beans.) The ideal is if you can look in on them at lunch time to maybe add more stock.
Near the end of cooking add some preserved lemons and limes. In NZ now is the time to set up a shelf of jars, as limes are as cheap as they get, and they do make the lemons taste even better 🙂 The preserving somehow mellows the flavour and they go brilliantly with the beans adding interest to the dish. The Velveteen Rabbi called them “sunshine in a jar” – I can’t beat that 😉
Season and if need be thicken the sauce with a little maize meal/cornflour.