The pantry boasts an impressive collection of beans and lentils, occupying an entire shelf that stands adjacent to but not quite in reach of the bustling kitchen. This diverse assortment includes beans of every imaginable shape and size, from the petite cannellini beans resembling jellybeans to the large, robust butter beans that evoke warmth and comfort. Dried haricot beans and chickpeas, their texture as parched as desert sand, rest patiently in transparent glass jars, eagerly awaiting the moment they will be soaked and transformed into rich, slow-cooked soups. Simmering within sturdy screw-top containers are soft, plump butter beans and haricot, ready to morph into a nourishing supper in mere minutes. I like to believe there is a perfect bean or lentil to suit every culinary occasion.
This week, as temperatures took a dip and the last remaining leaves in the garden danced like swirling dervishes in the brisk wind, the beans emerged from their seasonal hiding place. A singular jar of soft, buttermilk-colored haricot became the foundation for a hearty yet delicately flavored soup, simmered gently with roasted garlic and aromatic rosemary. Meanwhile, the smallest of the lot—green-grey lentils—were lovingly incorporated into a velvety spinach sauce, perfectly complementing roasted aubergines.
Aubergines with creamed lentils
olive oil 6 tbsp
aubergines 2
lentils 150g, small, green
onion 1, medium
garlic 4 cloves
thyme 6 bushy sprigs
rosemary 4, sprigs
spinach leaves 125g
double cream 200ml
parsley leaves 3 tbsp
Set the oven at a toasty 200C/gas mark 6. Warm 2 tbsp of olive oil in a spacious roasting tin. Carefully halve the aubergines, then create a crisscross pattern by scoring deep cuts across the surface, almost reaching the skin, with about 1cm spacing. This technique ensures that heat penetrates deep into the flesh, allowing for a tender texture. Bake the aubergines for 45 minutes until they are beautifully soft and take on a pale golden hue.
Meanwhile, bring a deep, medium-sized pan of water to a rolling boil, add the lentils, and cook for about 20 minutes until they are just tender. Drain and set aside, allowing them to cool slightly while you prepare the rest of the ingredients.
Peel and roughly chop the onion, letting it cook in the remaining olive oil in a medium-sized saucepan for approximately 10-12 minutes until it becomes soft and fragrant. While the onion is cooking, peel the garlic cloves and slice them finely before stirring them into the golden onions. Strip the leaves from the thyme and rosemary (using a heaped teaspoon of each) and finely chop them, adding to the aromatic mixture.
Remove the stems from the spinach, giving the leaves a refreshing wash in cold water. While still damp, place the spinach into a deep saucepan over moderate heat, covering it with a lid to allow the leaves to cook in their own steam for just a couple of minutes. Once softened and darkened in color, turn them over with kitchen tongs, and after a minute or two, remove the pan from the heat, transferring the leaves into the bowl of onions. Discard the watery juices left behind in the spinach pan.
Gently stir in the cream with the onion and spinach mixture, seasoning it generously with salt and pepper before folding in the vibrant parsley. Spoon the lentils onto the plates, topping them with the lovingly roasted aubergines for a delightful presentation.
Haricot, roast garlic and rosemary soup
garlic 1 head
olive oil
onion 1, large
thyme 6 sprigs
rosemary 6 bushy sprigs
haricot beans 600g, drained weight
vegetable stock 1.25 litres
For the breadcrumbs:
butter 75g
breadcrumbs 100g, soft, white
flaked almonds 25g
parsley leaves 20g, chopped
lemon zest 1 tbsp
Preheat the oven to a robust 200C/gas mark 6. Place the whole head of garlic, still cloaked in its papery skin, on a piece of kitchen foil. Drizzle with a tablespoon of olive oil and then pull together the edges of the foil, scrunching to seal the aromatic bundle. Bake in the preheated oven for 25 minutes, until the garlic transforms into a sweet and fragrant delight, with cloves soft enough to crush effortlessly between your fingers.
Peel and roughly chop the onion. Warm 2 tablespoons of olive oil in a deep saucepan, stir in the onion, and let it simmer over moderate heat for about 15 minutes, until softened and translucent—a gentle, inviting aroma will fill your kitchen.
Separate the roasted garlic cloves from their skins. I find it easiest to gently squeeze each clove until its creamy flesh pops out, then stir it into the fragrant onions. Pull the leaves from the thyme sprigs—about 2 teaspoons worth—and stir them in along with the finely chopped rosemary. Cook this combination for an additional 5 minutes, then drain and fold in the haricot beans.
Heat the vegetable stock in a separate saucepan, then stir it into the mixture of onions and beans, followed by a generous pinch of salt and pepper. Bring the mixture to a lively boil before reducing the heat and allowing it to simmer for 15 minutes, melding the flavors beautifully.
Using a blender or food processor, carefully blend the soup until it reaches a silky smooth consistency. It’s advisable not to overfill the blender jug, so consider doing this in two or three batches. Return the velvety soup to the saucepan and set aside.
Create the breadcrumb topping by melting the butter in a shallow pan over moderate heat, then add the breadcrumbs, letting them cook for about 8 minutes until they turn golden, stirring every now and then for even color. Once toasted, scatter the flaked almonds among the crumbs, stirring to combine before adding parsley and grated lemon zest for a refreshing finish. Ladle the piping hot soup into deep bowls and generously scatter the almond and parsley crumbs over the surface, creating a hearty, fragrant meal.
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What are the health benefits of incorporating beans and lentils into your diet, especially during the colder months?
**Interview with Culinary Expert on the Joy of Cooking with Beans and Lentils**
**Interviewer**: Thank you for joining us today! There’s been a lot of buzz about cooking with beans and lentils lately. Can you tell us what inspired you to explore these ingredients in your kitchen?
**Guest**: Absolutely! I’ve always been fascinated by the versatility of beans and lentils. They not only provide a hearty base for a variety of dishes but are also packed with nutrients. Recently, as the weather turned colder, I felt it was the perfect time to showcase their comforting qualities, especially in soups and hearty meals.
**Interviewer**: Your pantry sounds amazing, filled with a diverse assortment of beans and lentils. What are some of your favorites, and how do you like to use them?
**Guest**: I have a special fondness for haricot beans, especially after making a delicious haricot, roast garlic, and rosemary soup recently. The dish is warm and inviting, perfect for chilly days. I also love using green lentils in dishes like aubergines with creamed lentils. Their earthy flavor complements roasted vegetables beautifully.
**Interviewer**: Speaking of the aubergines with creamed lentils, could you walk us through your process for creating that dish?
**Guest**: Certainly! I start by roasting the aubergines until they’re tender and beautifully golden. While that’s happening, I cook the lentils to just the right texture. Then, I sauté some onions and garlic with fresh herbs. I steam the spinach, fold it into the onion mixture with cream, and I layer everything together. It’s all about balancing flavors and textures!
**Interviewer**: It sounds delightful! You mentioned that your pantry has every imaginable type of legume. How important is it for you to have these on hand, especially as the seasons change?
**Guest**: Having a well-stocked pantry with beans and lentils is essential for me. They are not only affordable and shelf-stable, but they also allow for creativity during cooking. As the season changes, I appreciate how these ingredients can quickly transform into nourishing meals that provide comfort and warmth.
**Interviewer**: With the colder temperatures approaching, any tips for our viewers on cooking with beans and lentils?
**Guest**: Definitely! Always soak dried beans for the best texture. For quick meals, canned beans are incredibly convenient. Experimenting with different herbs and spices can elevate simple dishes, making them truly gourmet. And don’t forget, leftover soups and stews always taste better the next day!
**Interviewer**: Thank you so much for your insights! Your dishes sound not only comforting but also a celebration of seasonal cooking.
**Guest**: Thank you! I encourage everyone to explore the wonderful world of beans and lentils. There’s truly something for every culinary occasion.