Week 2 of the Bean Cuisine class saw 7 of the original 10 turn up. Class started late because the hall where the kitchen we were using was locked and we had to wait until someone came and unlocked the premises. Seems there had been a mix-up with leaving the door unlocked by the hall owners. In the end there were 8 of us with one class member arriving late. He ended up not participating in the kitchen because we were all well into preparations by then.
Week 2 Menu
Butter Bean Dip with Toasted Pitta
Pumpkin and Baked Bean Quiche with salad
Chili Con Elote
As there were only 7 of us there were 3 teams of 2 and one team of 1 (that was me).
I made the Butter Bean Dip
|1 x 300g tin butter-beans, drained and rinsed
|1 to 2 tablespoons olive oil
|1 to 2 cloves crushed garlic
Puree beans, add olive oil to dip consistency. Add garlic to taste.
Toast pitta bread and cut into pieces for dipping
Well there was no olive oil supplied so I used Rice Bran oil. 1 or even 2 tablespoons wasn’t enough oil as the beans were too stiff when pureed. I probably added about ½ cup of oil to get a smooth paste. I was liberal with the garlic (I like garlic ). We didn’t have pitta bread but lavash instead. I toasted it in triangles in the oven.
At the tasting the dip was fine but the class decided it needed a bit more flavour in it other than garlic, possibly lemon juice or even some salt and yet everyone kept going back for more. The celiac man bought his own rice biscuits to use with the dip. The dip got finished.
Chilli Con Elote – Beans with Corn
|1 tablespoon olive oil|
|1 large clove garlic|
|1 medium capsicum (red or green) diced|
|½ cup tomato paste|
|2 cups cooked kidney or pinto beans, drained|
|½ teasoon chilli powder (optional)|
|1 teaspoon dried oregano or basil|
|1 medium onion|
|1 cup vegetable stock|
|2 cups fresh corn or 250g pkt frozen corn
|1 teaspoon cumin powder|
Saute onion in oil until onion becomes transparent. Add garlic and capsicum. Saute another 2-3 minutes. Add stock, tomato paste and corn. Mash 2 cups of beans and add to pot along with whole beans and seasonings. Simmer 30 minutes on low heat. If too watery, remove cover and cook for another 10 minutes.
This had a lot of flavour and was very nice. It was served without any accompanients but would have been further enhanced with either taco shells or corn chips. It was very popular and was a hit.
Pumpkin and Baked Bean Quiche with Salad
|1 sheet frozen pastry|
|1 tablespoon olive oil|
|1 large onion finely chopped|
|1 cup coarsely grated butternut pumpkin|
|3 eggs separated|
|1 tablespoon flour|
|440g can baked beans|
|¼ cup pinenuts|
Preheat oven to 200ºC. Cut pastry to fit a 20cm x 5cm deep quiche pan and cut away excess pastry. Bake pastry case 5 – 7 minutes. Fry pumpkin and onion in oil until onion softens. Remove from heat and beat egg yolks and flour. Fold in baked beans and pinenuts. Beat egg white until stiff and fold into the baked bean mix. Pour into pastry case. Bake in oven for 10 minutes then reduce heat to 180ºC for 25 minutes until centre is well risen and golden. Remove and let stand for 5 minutes before serving with salad.
Well because there was a member of the class with celiac disease the main teacher prepared at home a base for the quiche made from polenta and so the pastry wasn’t used.
The hype surrounding the quiche was short-lived, the mixture had been thickened with flour and so the celiac man didn’t have any. It also was still runny in the mixture even though the baking instructions had been followed correctly. Neither instructor had actually made the recipe so weren’t aware that the cooking time wasn’t long enough. It tasted fine but was really very ordinary.
|½ cup yellow split peas, soaked overnight|
|1 cup plain flour|
|2 teaspoons baking powder|
|1 teaspoon cinnamon|
|2 tablespoons soft brown sugar|
|¾ cup milk|
|1 large banana, sliced|
|2 teaspoon polyunsaturated margarine|
Drain split peas and blend in food processor until smooth. Add flour, baking powder, cinnamon, sugar, milk and eggs. Blend to form a thick batter. Gently stir in slice banana. Heat margarine in a non-stick pan, pour in 2 tablespoons of mixture and swirl evenly over base. Cook for 2 minutes or until bubbles appear on surface. Turn over and cook until golden. Remove and keep warm. Continue with rest of batter. Dust with icing sugar and serve with ice cream.
The banana pancakes were ‘interesting‘ but they really were very heavy because they used wholemeal flour and the banana and cinnamon got lost in the taste. We all agreed in the class that we wouldn’t be making these at home.
The finished items
Next week is the last week and the menu is Sweet Potato Soup, Fettucine with Tomato and Chick Peas, Vegetarian Kebabs (will be interesting to see how they thread beans onto kebab sticks) and Tuna Burger. Well at least there is no dip and the menu looks like it is substantial enough to actually have a lunch. The soup is going to be the longest item to make, with the rest being finished in a shorter time.