Swede gnocchi with broad bean purée
By Matt Tebbutt From Saturday Kitchen Ingredients For the gnocchi 500g/1lb 2oz swede, peeled and cut into chunks 2 baking potatoes, pricked…
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Black pudding with braised beans and sautéed chicken livers
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised beans 1kg/2lb 4oz dried white cannellini beans, soaked for at least…
Black bean tofu ‘mein
By Ching-He Huang From Saturday Kitchen Ingredients For the golden tofu 400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes…
Bean soup with tomato salsa, roasted corn and fried tortilla chips
By Matt Tebbutt From Saturday Kitchen Ingredients For the bean soup 1 tsp cumin seeds 1 tsp coriander seeds dash oil 1 red onion, diced…
Middle Eastern-style beans
By Matt Tebbutt From Saturday Kitchen Ingredients 4–6 tbsp olive oil 2 slices day-old sourdough, crust removed and broken into pieces…
Sausage, beans and cheese pasty
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasty 1 x 400g tin sausage and beans (or any tin…
Slow-cooked chorizo and white beans
By Matt Tebbutt From Saturday Kitchen Ingredients For the chorizo and white beans 1 tbsp olive oil 1 onion, diced 3 celery sticks, diced…
