Bean Cooking

Cooking time
Serves2-4 people

A lovely packed lunch, or evening meal with lamb chops, fish or roast tomatoes.

8 ratings


  • ½ mug white rice, quinoa or bulgur wheat
  • Sea salt
  • 1 mug of water
  • A (approx 250g) bundle of French, green or runner beans
  • 4 tbsp olive oil
  • 3 tbsp wholegrain or Dijon mustard
  • 2 tbsp honey or agave syrup, plus a little extra
  • 1 lemon
  • A large handful of walnuts, roughly chopped (or, any other nuts or seeds will do)

It’s perfect as is, but if you fancy, you could add a final flourish: crumbled feta or snips of cooked bacon.

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1. In a hot frying pan, toast the quinoa, bulgur or rice for a min. Add a little drizzle of olive oil and a pinch of salt. Stir. Add the water. Cover. Lower the heat. Cook for 12 mins, off the heat, let them steam another 5-10 mins.
2. Top and tail your beans. Cut into 3-4cm bits. Steam or boil the beans till just tender, 3-4 mins. Drain.
3. Whisk 4 tbsp olive oil with mustard and honey/agave. Taste. Add a squeeze of lemon juice, if needed.
4. Season the grains with a little salt and pepper. Add a squeeze of lemon juice, grated lemon zest and the beans.
5. Drizzle in the dressing, little by little, folding it through and tasting as you go, till the grains are nicely moistened and it has a good hit of flavour.
6. Toast the walnuts in a frying pan till fragrant. Drizzle in a little honey/agave and a pinch of salt. Fold through. Remove from heat. Scatter over the top.
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