I love sharing recipes at festivals, this week I was at a local Chilli Festival at Eastnor Castle. Naturally I took some beans and enjoyed cooking them with a chilli or two!
I also made a herby Quinoa salad with wild garlic and some smoky sizzling fajitas. These were served in a fava bean flatbread.
To make the flatbread it’s a similar method to making a dosa. Mix 120g fava bean flour with 300ml of water, allow to stand for 30minutes. Heat a flat griddle pan and brush lightly with oil, Pour a ladleful of the mixture onto the hot pan and cook on one side then flip over and cook the other. This mixture makes five flatbreads.
Here is the recipe for the chilli
British Bean Chilli
1 chopped onion
1 clove of garlic crushed
1 fresh chilli chopped
200g cooked beans, whole fava, red haricot, black badgers,
1 tsp chipotle chilli paste
1 tin of chopped tomatoes/4 fresh tomatoes
½ tsp smoked dried chillies, optional
Heat oil in a pan, sauté the onion add the fresh chilli and garlic. Add the chipotle paste.
Add the remaining ingredients, bring to the boil, and stir well.
Reduce the heat and simmer for at least 10 minutes. Add water as required. If you are brave add a little more dried chilli!