ramtops

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I put a stack of kidney beans into to soak on Thursday night, and boiled them up in the slow cooker on Friday. I really do recommend slow cookers for beans – they don’t fill the kitchen with steam, they don’t need topping up, the beans don’t stick.

On Saturday, I made a tuna and bean salad with what I was hoping would be half the beans, but for once I had underestimated (we normally have Far Too Many Beans when I used dried), so I had to have a mull. Which I did, and the reply comes next.

Into a bowl went the beans, a well drained can of tuna fish, some chopped onion, some coriander leaves, enough mayo to stir it together, and some lime juice, salt and pepper. It was very nice, except it lacked … something. I don’t know what. But the flavour wasn’t all that nice.I shall mull.

But it was quick and cheap, and used up beans, so that’s OK.

Mirrored from Reactive Cooking.

A bag of broad beans arrived in the veg box on Friday; we like ‘em, but you don’t get many once you’ve removed them from the huge furry pods.

I simmered them for about ten minutes, then drained, blanched, and put in a big bowl. I fried off a pack of pancetta cubes and put them to drain on some kitchen roll, then fried some cold potatoes from the fridge in the fat, and drained them similarly. Then they went into the bowl with a tin of tuna and a dressing made from the juice of half a lemon (that was in the fridge in clingfilm), a little walnut oil, and a generous teaspoon of dijon mustard.

Lovely summer food.