Bold Bean Co Recipe: Queen Carlin Peas and Roasted Kale Salad

We discovered the Bold Bean Co in the middle of last year and what a hit they have been with Greencity customers and members too! They produce premium, heirloom beans which are cooked slowly in small batches and poured into glass jars. Unlike supermarket canned beans which are boiled rapidly, this slow cooking allows the beans to maintain their individual flavours and also gain a gorgeously creamy texture too. With Veganuary well and truly upon us and seeing as we’re on the lookout for new ways to incorporate seasonal plant based food into our diet, we asked the team behind Bold Bean Co to provide a recipe. We have recently Queen Carlin Peas to our Bold Bean Co range- these are grown in the UK and have a similar texture and flavour to chickpeas- without the airmiles!

Serves: 4
Prep time: 10 minutes
Cooking time: 30 minutes

Ingredients:

1 tbsp oil
200g kale, tough stalks removed
2 handfuls of almonds
1 x 700g jar Bold Bean Co Queen Carlin Peas
50g medjool dates, pitted and chopped into smaller than bite size pieces
A handful of fresh parsley leaves (roughly 10g), roughly chopped

For the dressing:

3 tablespoons tahini
1 tablespoon Greek vegan or natural vegan yogurt
1 garlic clove, finely grated
The juice of ½ lemon

Method:

1. Preheat the oven to 160C.

2. Put the kale and almonds into a roasting tray and toss with the olive oil, a good pinch of sea salt and plenty of cracked black pepper. Roast for 25-30 minutes until the kale is slightly charred and the almonds turning golden.

3. Meanwhile, add all the dressing ingredients to a mixing bowl and mix well to combine. You may need to add a splash of water to loosen, you’re looking for a drizzle-able consistency.

4. Once the kale is looking crispy, tip into a large mixing bowl with the almonds followed by the carlin peas, dates and parsley. Drizzle over the dressing and toss well to coat.

Serving Suggestions: