British Baked Beans and Mushy Peas with Tarragon and Mint Recipe | Granny's Kitchen Recipes
This British baked beans recipe is delicious, with British mushy peas, tarragon, rosemary and mint. The best recipe to make and serve on it's own, for breakfast, lunch, dinner or as a side dish.
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BRITISH BAKED BEANS AND BRITISH MUSHY PEAS WITH TARRAGON & MINT RECIPE:
INGREDIENTS:
4 TINS OF BAKED BEANS
2 TINS OF MUSHY PEAS
CHICKEN/PORK SEASONING
GROUND PEPPER
SALT
ALL PURPOSE SEASONING
TARRAGON
ROSEMARY
MINT
DIRECTIONS:
Melt butter in a deep pan, on low heat. Add the baked beans, the mushy peas and mix well.
Add salt, all purpose seasoning, ground pepper, chicken/pork seasoning and mix well. Add
tarragon, rosemary and mint and mix well. Allow to cook for 15 minutes.
Serving suggestion:
You can serve with raw onion/chillies and/or as a side to meat, preferably pork.
Bon Appétit!
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Granny's Baked Beans
Every family has someone who’s famous for that one recipe. In my family it’s my granny and its definitely her baked beans. These famous baked beans are present at all of our family gatherings including my wedding! Everyone who eats these raves about them. I was blessed to have Granny come over and show me all her secrets which I am now sharing with you all! I will warn you though, if you take these baked beans to your next gathering you will unofficially become the baked bean person. Which, actually might not be a bad thing considering these are so simple to make!
Discover Pisarei e Faso or Pasta with Beans | Pasta Grannies
Pisarei e faso is the name for little handmade pasta served with borlotti beans in a tomato sauce. It's a speciality of Piacenza and it's absolutely delicious. And Cesarina is showing us how to make it with produce from her own vegetable garden.
For the recipe, go to the website:
See you next Thursday for another scrummy helping of Pasta Grannies!
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Pasta Grannies share Diego's pasta and beans recipe from Piacenza!
We have a Pasta Grandpa, Diego Zancani, starring in this episode. He shares his mother's recipe for 'pisarei e faśö ' a delicious pasta and borlotti beans dish from Piacenza in northern Italy. It's a good way of using breadcrumbs. Diego has written an entertaining book which, if you love Italian food, you'll find interesting. It's called How We Fell in Love With Italian Food. The recipe is included in the book, but here is the list of ingredients:
200g plain/all purpose flour
150g fine, dry breadcrumbs
300g cooked borlotti beans (150g dried, soaked then simmered, keep the water)
25g butter, 1 tablespoon EVOO
1 onion, 1 garlic, 2 tablespoons chopped parsley
Optional: tablespoon of 'pistà ad gràss' - lardo*, garlic and rosemary pounded together.
1/2 tin tomatoes plus 1 tablespoon tomato paste stirred into 100ml water
Salt, white pepper
rosemary or basil, depending on the time of year.
Grated Parmigiano to serve
*Lardo is not lard, but cured pork fat, and a bit tricky to find outside Italy. Use a thick rasher of best quality free range streaky bacon instead.
Southern Supper for Two - Meatballs & Gravy - Granny Green Beans
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Pasta Grannies enjoy Calabrian beans, greens and 'stranguggi' pasta!
Farmer Elisabetta, or Bettina, makes this hearty, veggie-tastic dish with a ridged cavatelli shape pasta she calls 'stranguggi'. The leafy greens can vary according to what is in season; and the white cannellini beans are a special variety called 'cannellina bianca di Cortale'. If you can get hold them, great; if not use whatever is local to you.
300g dried, white cannellini beans. Soak for a few hours and then cook gently for 100minutes or so.
2 sticks celery, including the leaves,
1 large onion
plenty of olive oil
1 kilo of leafy greens: chicory, Swiss chard and cabbage, for example.
1 bottle 400ml tomato passata
200g semolina flour 100g soft wheat flour (all purpose, ordinary, no need for 00) and about 150ml of water
salt
Serve peperoncino/chilli pepper at the table