Grains and pulses: ideas for great recipes

Vegetable cassoulet
1 can cannellini beans, drained
1 celery stalk, chopped
3 large carrots, chopped
2 tsp dried herbs, such as rosemary, thyme, sage
1 bay leaf
1 tbsp oil
2 medium onions, chopped
4 garlic cloves, crushed
1 fennel bulb, chopped
1 medium aubergine, sliced
150g mushrooms, chopped
6 tomatoes, chopped
3 tbsp tomato puree
1 glass white wine
¼ pint vegetable stock
125g red lentils
5 tbsp chopped parsley
175g Parmesan cheese
175g breadcrumbs

Brown the onions, garlic and fennel in oil, add the mushrooms, aubergines, tomatoes, tomato puree, mixed herbs, white wine and vegetable stock, and cook for about 10 minutes. Add the lentils and cannellini beans and simmer for about 10 minutes. Transfer the whole lot into a casserole dish, sprinkle with the breadcrumbs and Parmesan cheese and bake for about 30-40 minutes on a moderate heat.

Spicy beans flavoured with rum
1 can navy or haricot beans
2 medium onions, chopped
1 tbsp vegetable oil
2 garlic cloves, crushed
1 tsp dried dill
4 tbsp Dijon mustard
4 tbsp molasses
2 tbsp lemon juice
½ pint water
1 can chopped tomatoes
2 tbsp tomato puree
1 large carrot, diced
3 celery stalks, chopped finely
1 green pepper, chopped
5 tbsp rum
4 tbsp sour cream
Salt and pepper

Soften the onions and garlic in a little oil, add the water, tomatoes, tomato puree, molasses, dill, mustard, rum and lemon juice. Simmer for about 10 minutes. Add the beans and vegetables and cover and simmer for about 45 minutes. Spoon some sour cream over the top, when ready. You are ready to serve. Dish up with a leafy salad and some fresh bread.