Ingredients

Method

For the whipped beans:
• 1 x 140 g can Woolworths cannellini bean, soy bean and vegetable mix, drained
• 1 x 400 g can Woolworths black beans in brine, drained
• ½ cup cream, heated
• 100 g Woolworths chevin goat’s full-fat cheese
• sea salt and freshly ground black pepper, to taste
• 2 lemons, zested
• 2 T Woolworths Belazu rose harissa paste
• 100 g Woolworths Bella tomatoes, sliced
For the charred beans:
• 1 x 400 g Woolworths 5-bean mix in brine, drained
• 2 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 2 bay leaves
• 1 lemon, sliced
• 5 g fresh dill, roughly chopped
• 5 g Italian parsley, roughly chopped
For the lemony beans:
• 2 x 140 g cans Woolworths red kidney beans, peppers and corn, drained
• 2 T extra virgin olive oil
• 1 lemon, juiced
• 1 t ground turmeric
• 1 t cumin seeds
• 1 t smoked paprika
• 5 g fresh dill, roughly chopped
• 5 g Italian parsley, roughly chopped
• Woolworths sourdough or kitke loaf, for serving

Method

Ingredients

1. To make the whipped beans, place the beans, cream and chevin in the jug of a blender. Season to taste and blend until smooth and aerated. Stir through the lemon zest and place in a serving bowl. Top with the harissa and serve with the tomatoes.

2. To make the charred beans, preheat an air-fryer to 200°C. Toss the beans in the olive oil and season to taste. Place the beans, bay leaves and lemon in the air-fryer. Roast for 15 minutes, or until slightly charred. Top with the herbs.

3. To make the lemony beans, coat the bean mix in the olive oil, lemon juice and spices. Season to taste. Place in a preheated oven or air-fryer at 200°C and blister for 10 minutes. Top with the herbs and serve with the bread.

Find more beans recipes here

Production: Marcelle Van Rooyen

Photographer: Shavan Rahim

Food Assistant: Chevonne Fourie