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Store cupboard challenge

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  • Olliebeak
    Olliebeak Posts: 3,167 Forumite
    mmmmm sounds good - hope it works as good as it sounds :drool:
  • Olliebeak
    Olliebeak Posts: 3,167 Forumite
    Pig-sty Pie for tea tonight. Sausage Casserole (using some from the freezer stash) with a mashed potato topping and served with steamed cabbage :D.
  • Hi,

    I've got a lot of tinned goods that I've had for ages (some of them for years). I'd like a bit of advice on how to go about using them up. I don't need to get rid of them all in one go ;), but would like to clear them out over the next few weeks.

    Things to use up:

    Adzuki Beans - 4 x 400g tins
    Haricot Beans - 2 x 400g tins
    Pinto Beans - 2 x 400g tins
    Mung Beans - 1 x 400g tin
    Green Lentils - 5 x 300g tins
    Flagelot Beans - 2 x 300g tins
    Black Eye Beans - 1 x 300g tin
    Chick Peas - 1 x 400g tin
    Butter Beans - 1 x 400g tin
    Peach Slices - 1 x 400g tin
    Spicy Butternut Squash soup (No idea where this came from or if I like butternut squash ;)) - 1 x 400g tin

    If anybody has any ideas for recipes that could use up one or two tins of beans at a time, then I'd appreciate it.

    I have loads of meat/veg in the freezer/fridge and a well stocked storecupboard with loads of spices/sauces/sundries, so don't hold back with your ideas.

    Thanks,

    Rob
  • JoolzS
    JoolzS Posts: 824 Forumite
    Part of the Furniture Combo Breaker
    This recipe calls for red kidney beans, but we've used whatever we've got in the cupboard and it still comes out great.

    Rapid Refried Beans

    1 chopped onion
    2 to 3 cloves of garlic, chopped, grated, or crushed
    1 tablespoon oil
    1 green pepper (if available), chopped (or any other colour pepper if you have it)
    1 tsp chilli powder (or increase if you like it really spicy)
    1½ tsp ground cumin
    1 tsp dried oregano
    1 tsp salt
    1 tin beans, drained, but reserve the liquid
    2 tblspn tomato puree

    Saute the onion and garlic and when soft add the seasonings and green pepper. Cook, stirring, until the pepper softens. Add the beans and tomato puree and heat through. Mash the mixture with a potato masher or a fork until fairly broken up. Thin down with the reserved liquid if needed. Adjust seasoning if needed.

    Serve rolled up in warmed flour tortillas with shredded lettuce, sliced tomato, grated cheddar cheese and salsa (or whatever salad bits you have lying around, although cheese makes it really scrummy). This can also be served in tacho shells in the same way.

    This is a firm favourite for DH and me and we probably cook it about once a fortnight. It's so easy and really nice. It also reheats brilliantly in the microwave. Put a small amount (enough for one tortilla) in a ramekin or small bowl, cover with a plate and microwave for about 45 seconds. Then put the flour tortilla on the plate and microwave for a further 10 to 15 seconds. You get hot tortilla filling, a warm tortilla and a warm plate to eat it off :).

    Julie
  • grimerking wrote: »
    If anybody has any ideas for recipes that could use up one or two tins of beans at a time, then I'd appreciate it.

    Bean Soup - finely chop root veg (onion, carrot, swede, parsnip, and you can add celery, too :D ) and cook until soft in stock. Add half of 2 tins of beans and blitz until smooth. Add the rest of the beans, warm again and serve with grated cheese and crusty bread.

    I'll add this to the main storecupboard challenge once you have some more replies.

    Penny. x
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • Olliebeak
    Olliebeak Posts: 3,167 Forumite
    I've added the odd tin of beans (or two) to a pan of chilli to make the minced beef go further. Very often it's more beans than beef :D - just don't stand too close to each other ;).
  • purpleivy
    purpleivy Posts: 3,664 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    I would make either D & DD's roasted red pepper hummus with the chickpeas, or St Delia's Libyan couscous soup.

    would 2nd the refried beans idea. You can smash up an avocado for guacomole, bit of onion, tomato and seasoning.

    Cassoulet for the beans....you can use all kinds of bits of veg. My original recipe says duck/sausage, but I use anything I have, chicken, particularly like pork shoulder, sausages, chorizo. Really variable. WIll locate recipe and paste in as an edit.
    You really can vary the ingredients as much as you like, but some sort of salted meat (bacon etc) does give quite a pronounced flavour, it doesn't need to be much either.

    Duck Cassoulet Serves 6

    2 duck breasts
    4 rashers streaky bacon, chopped
    6 sausages, good quality
    1 large onion peeled and chopped
    3 sticks celery sliced
    2-3 cloves garlic peeled and chopped
    1 tbs. tomato puree
    150ml/ ¼ pt red wine
    450ml/ ¾ pt vegetable stock
    400g can green lentils
    400g can cannelllini beans
    2 tbs. coarse grain mustard
    1 tbs. olive oil
    1 small round loaf cut into wedges

    Fry bacon gently until crisp, then transfer to casserole dish. Add duck breasts to hot pan, skin side down and fry to brown both sides. Transfer duck to casserole dish. Pour off most of the fat. Add sausages and fry to colour, then add to casserole dish. Set oven to Gas 4/ 180C/350F.

    Pour off all but 2 tbs. fat from the frying pan. Add onion and celery and fry gently for about 10 minutes to soften. Stir in garlic. Transfer to casserole dish.

    Add tomato puree, wine and stock to pan and stir. Bring to the boil and pour over the contents of the casserole. Cover and place in the oven for 30-45 minutes or until the duck is tender. Take out the duck breasts and slice each into 3 pieces on a slant and then return to the casserole.

    Drain and rinse cans of beans and lentils, add to casserole and replace in oven until bubbling hot.

    Stir mustard and oil together and spread on one side of each bread wedge. Remove casserole lid, set pieces of bread mustard side up on top of casserole. Bake 10-15 min. until crunchy and brown, or bake on baking sheet 10-15 minutes.
    [SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
    Trying not to waste food!:j
    ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie
  • Tinned peach crumble was a Jane Grigson recipe or the fruit cobbler - I think it was on Black Saturns thread works well with tinned fruit.
    “the princess jumped from the tower & she learned that she could fly all along. she never needed those wings.”
    Amanda Lovelace, The Princess Saves Herself in this One
  • purpleivy
    purpleivy Posts: 3,664 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    Awwww, when I was cooking at a boarding school, the children used to like Peach flapjack.... like crumble, but with flapjack on the top instead. MMmmmm
    [SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
    Trying not to waste food!:j
    ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie
  • Primrose
    Primrose Posts: 10,703 Forumite
    Part of the Furniture 10,000 Posts Name Dropper I've been Money Tipped!
    Bean Salad
    Lightly fry an onion, 3 slices mushrooms and some strips of red or yellow pepper and bacon strips until soft. Drain & rinse some canned beans. Mix in with the beans and pour over a dressing of vinaigrette.
    As an alternative to bacon, you can mix in a can of tuna or salmon. Serve with crusty bread and a green salad.
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