Beans + Diabetic recipes (25)

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American-style Pork and beans

Recipe by: Azmina Govindji

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This is a dish from the Eastern seaboard of America, where the pork and beans are traditionally simmered slowly in an earthenware casserole. It is the kind of dish that you can prepare ahead and leave to bubble away while you tend to other things. Baked jacket potatoes and crusty bread are perfect for soaking up the delicious sauce.

Andrea's Pasta e Fagioli

Recipe by: AVALERIO

Reviews(1)

This is a recipe I adapted from my grandmother's. This warm and comforting soup is easy to make and perfect for a Sunday evening with crusty ciabatta.

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Basic Houmous

Recipe by: TAZF18

Reviews(1)

This basic recipe for houmous is quick and easy - you'll have no reason to buy it from the supermarket again!

Best Black Beans

Recipe by: Cameron

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This simple black bean side dish works well with Mexican or Latin American meals. Black turtle beans have loads of fibre and are packed with nutrients.

Chickpea and pitta salad

Recipe by: Azmina Govindji

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This is based on fattoush, the popular salad enjoyed in the Lebanon and Syria, and it makes a satisfying main dish. It's important to grill the pitta bread until it is really crisp and golden or it will quickly become soggy when mixed with the other ingredients. The dressing adds the distinctive flavours of olives, anchovy and garlic.

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Chickpea and rice balls

Recipe by: Azmina Govindji

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These tasty chickpea-based balls, flavoured with garlic, chilli and lots of fresh coriander, make a delicious alternative to rice or potatoes. Cooked traditionally as an Indian dish the balls would be deep-fried, but here they are baked.

Chickpea Curry

Recipe by: AMINAH A. RAHMAN

Reviews(7)

Chickpeas are simmered in a fragrant and spicy curry sauce and garnished with fresh coriander. Serve with rice for a great vegetarian midweek meal.

Cod with spicy Puy lentils

Recipe by: Azmina Govindji

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Dark green Puy lentils, grown in the south of France, have a unique, peppery flavour that is enhanced by chilli. They do not disintegrate during cooking and their texture is a perfect complement for the flakiness of fresh cod. Serve this satisfying dish with warm crusty bread and a mixed salad.

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Golden lentil soup

Recipe by: Azmina Govindji

Reviews(2)

This velvety-smooth soup owes its rich colour to a combination of lentils, parsnips and carrots. With dry sherry and a horseradish-flavoured cream adding to the flavour, it is a perfect dinner-party first course. Serve it with crunchy melba toast or oatcakes.

Kidney bean salad with feta and peppers

Recipe by: Daylene

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A tasty, nutrient-packed salad that can be eaten by itself or as a side. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use chickpeas in place of kidney beans if you prefer.

Lamb, Mint and Butterbean Stew

Recipe by: Ita

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This is a delicious meal that is so flavourful. You won't believe it's only 5 main ingredients. You can eat it on it's own but I like to serve it with mashed potatoes to soak up the delicious sauce. Set aside some of the fresh mint for garnishing.

Mediterranean lentils with mushrooms

Recipe by: Rachel Warren Chadd

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Mushrooms are marinated for an hour in a blend of olive oil, lemon juice and herbs. These are then lightly sauteed with tomatoes and lentils for a healthy and nutritious vegan side dish or meal.

Mexican tostadas

Recipe by: Azmina Govindji

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Tostadas comes from the Spanish word for toasted – in Mexico it refers to flat, crisply toasted corn tortillas, topped with all sorts of savoury things. Chicken with beans and salad is a favourite. A base layer of a thick mixture – often refried beans, but here a spicy pepper and tomato mixture – keeps everything together.

Mince with Black-Eyed Beans

Recipe by: Asma

Reviews(1)

This is a Pakistani dish. Whenever my mother makes this there is none left. She isn't heavy handed with spices, which makes her cooking light, yet aromatic. We usually eat this dish with warm roti, raita and finely sliced onion with a splash of lemon juice.

Minted barley and beans

Recipe by: Azmina Govindji

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The mild, sweet flavour and chewy texture of pearl barley is combined here with black-eyed beans and lots of colourful vegetables. A fresh-tasting tomato and mint dressing adds a summery feel to this wholesome salad. Serve on its own for lunch or supper, with some fresh fruit to follow.

Moroccan Lentil Soup

Recipe by: Grace and Mae

Reviews(4)

This delightfully spicy, hearty soup is thick, delicious and nutritious, especially in winter! Makes a perfect vegan meal.

Pakistani Chickpeas with Tomato and Cumin

Recipe by: Komal

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Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds and chilli powder. Served warm, this is eaten often during Ramadan at Iftar.

Sausage hotpot with lentils

Recipe by: Maggie Pannell

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Sausages have seen a revival and are becoming something of a gourmet choice. Enjoy them braised with onions, sweet peppers and lentils.

Spanish rabbit and chickpea stew

Recipe by: Azmina Govindji

Reviews(1)

In Spain, the home of this spicy dish, chickpeas are very popular and are often stewed with a small amount of meat and a vegetable or two to make hearty one-pot feasts. Serve this with chunks of rustic sourdough bread on the side, so that you can dip it in to enjoy every drop of the delicious gravy.

Spicy beans

Recipe by: Rachel Warren Chadd

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Beans and vegetables are spiced up to make this nutritious and filling side dish or vegan main course.

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