Butter Bean, Baby Spinach and Mozzarella Salad

Ingredients
200 g butter beans
150 g pack mozzarella, sliced
75 g baby spinach
2 tbsp honey
2 tbsp olive oil
Salt and freshly ground black pepper

Method
Cook the butter beans in salted boiling water, until tender, then drain and refresh in cold water.
Toss the beans, mozzarella and baby spinach together in a bowl.
To make the dressing, whisk together the honey, olive oil and season with salt and freshly ground black pepper. Dress the salad and serve.

Bean and Roast Pepper Tagine

Ingredients
1 red pepper
1 tsp olive oil
1 small onion
200 g chopped tomatoes
Pinch of sugar
150 g butter beans, canned and drained
½ tsp paprika
1 tsp capers
1 egg

Method
Pre-heat the oven to 200C/400F/Gas 6.
Cut the pepper into large pieces and place on a non-stick baking tray. Roast for 15-20 minutes or until the pieces are soft and starting to blacken at the edges. Slice the cooked peppers into strips. Lower the oven temperature to 180C/350F/Gas 4.
In the meantime, heat the oil in a non-stick frying pan and cook a small chopped onion until softened. Add the tomatoes and sugar and simmer for 20 minutes, uncovered. Add the butter beans, paprika, capers and stir in the beaten egg. Arrange the pepper strips in an oven-proof dish and pour over the tomato and egg mix. Bake for 40 minutes or until set.

Rich Bean and Vegetable Stew

Ingredients
125 g dried porcini mushrooms
2 cloves garlic, crushed
300 ml red wine
Seasoning
225 g frozen broad beans
300 g can cannellini beans, drained and rinsed
225 g can flageolet beans, drained and rinsed
700 ml vegetable stock
1 tbsp olive oil
225 g large open mushrooms
2 carrots, cubed
1 large potato, cubed
225 g fine green beans, chopped
1 tsp dried thyme
½ dried sage

Method
Cover the porcini mushrooms with the hot vegetable stock and soak for 20 minutes. Meanwhile heat the oil in a large pan add the mushrooms, carrots, potato and green beans and gently fry for 3 to 4 minutes.
Add the thyme, sage and garlic and the porcini mushrooms with their soaking liquid, and the red wine. Bring to the boil, then simmer uncovered for 20 minutes until the vegetables are tender.
Stir in all the beans and then cook for a further 10 minutes.

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