My good friend Katalin gave me this recipe for the most delicious way to cook dried beans. So far I've tried it with haricot and black-eyed beans. They all taste great, especially with a dollop of plain yoghurt or raita (yoghurt, cucumber and mint).

Packed with protein and fibre - the type that helps reduce cholesterol - these beans are super healthy, super filling and super delicious.

  • 1 large cup dried beans

  • 1 cup chopped celery

  • 1 onion, diced

  • 3 cloves garlic, chopped

  • 1 green capsicum, chopped finely

  • 1 red capsicum, chopped finely

  • 2-3 cups unsalted chicken stock

  • 1 teaspoon cumin

  • Salt

  • 1/4 cup vinegar (I use red wine vinegar)


Soak beans in plenty of water overnight.

Heat a little olive oil in a large fry-pan on medium heat. Add onion and garlic. Cook 2-3 minutes then add celery and capsicums. Cook 5-6 minutes until softened. Drain beans and add to fry-pan. Pour in enough stock to cover. Cover and simmer on low for 1-2 hours, adding more stock or water when necessary. The beans should end up quite saucy. Once cooked add cumin, vinegar and salt to taste.


Green Vila




March 2023

I love to have a sweet treat in the pantry and to pop into the school lunch-box but I also want it to have some nutritional value. This week I’ve been into nut cakes – carrot cake with lots of walnuts and this moist orange almond cake. Nuts are rich in protein and healthy unsaturated fat - great for good health!

This cake is easy to make – but you do need a food processor. It’s very high in protein from all the eggs and almonds, and it’s gluten free.

(Some baking powders are not gluten free so check the pack if you are making this cake for someone who can’t have gluten. If you dust the cake with icing sugar, as in the photo, check it is gluten free too.)



2 oranges

6 eggs, lightly beaten

250 grams sugar

300 grams ground almonds

1 teaspoon baking powder

Boil oranges in a little water for 1-2 hours.

Chop oranges roughly and let them cool down a bit. Then blend well in food processor with all the other ingredients. Line a large pan with grease-proof paper. Make sure the pan is large enough so the cake isn’t too thick or it will take too long to cook. Bake at 180C/350F for 1 hour – or perhaps a bit longer.

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