I anticipated a bit of a hiatus in blog postings after the move so had stashed away a couple of items I thought would get me by until I re-focussed on culinary matters (though we did manage to cook some pretty decent lamb chops - reduced in Somerfield - and roast parsnips last night in the dreaded AGA)Anyway the first was about bin-ends. The other day I bought 13p's worth of red kidney beans in our local health food shop out of curiosity to see how much I would get when they were cooked up. And the answer was at least as much as you get in a 400g tin which are currently selling for about 50-60p if you buy them singly.
True, you have to soak them overnight (not time-consuming, just a matter of remembering) and cook them for about an hour - unless you have a pressure cooker and you know what my feelings are about those - but they do also taste a great deal better than canned beans.
I made a batch of Mexican-style refried beans, the recipe for which you can find, appropriately enough on my student website Beyond Baked Beans, but you could obviously also use them for a chilli or a salad. Or both, even
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