Sep 05, 2022 | James Robinson
Lentils, Alubias, Butter Beans and Chickpeas
You might think that cooked pulses in jars are only for emergencies, but when you’ve tasted the products from Navarrico or Perello you’ll realise they can be eaten for pleasure. Hot or cold, winter or summer, these are always the base of a great dish.
Fritada, Sofrito, Salsa Brava
For warming winter dishes these Brindisa branded, tomato-based sauces really deliver flavour.
Artichoke Hearts, Piquillo Peppers, White Asparagus
When it’s too warm for hot food then these preserved vegetables are perfect for a salad with beans or chickpeas. Or make up a delicious dip in moments.
SHOP BRINDISA PRESERVED VEGETABLES
Yellowfin Tuna, Bonito Tuna, Sardines, Anchovies
Spain produces some of the best tinned fish you can imagine, make your choice, and combine with your preferred pulse.
Guindilla Chillis, Baby Gherkins, Caperberries, Pickled Garlic, Olives
To add that extra burst of flavour, one of our range of encurtidos (pickles) will make an excellent garnish.
FRESH HERBS for colour and freshness
ONIONS/SHALLOTS/CHIVES ETC. adding sweetness to cooked dishes or sharp intensity to salads
SMALL TOMATOES for additional umami flavours
BACON/PANCETA/CHARCUTERIE for savoury depth
CITRUS FRUIT for brightness
EXTRA VIRGIN OLIVE OIL, GOOD BITTERSWEET VINEGAR such as Forum Cabernet Sauvignon vinegar
The following recipes should really just provide you with general outline of what you can make; feel free to change ingredients to suit your personal preferences.
Ingredients
Method
1. Empty jar of chickpeas into a sieve, rinse and dry.
2. Open tin of tuna, pour off the oil and reserve, and add tuna to the chickpeas. Open jar of piquillo peppers and slice about 4/5 of the peppers into thin strips.
3. If using, add pickle(s), herbs, shallot; then combine reserved oil from the fish with an equal amount of extra virgin olive oil, add muscatel vinegar and whisk together, then pour the dressing over the chickpea mixture. Eat with good bread.
Ingredients
Method
1. Open and rinse off the butter beans; cut the artichoke hearts into about 6 pieces, thinly slice about 5 cloves of pickled garlic, combine them all.
2. Add 6 anchovy fillets, sliced lengthways into 3 pieces and the zest of an unwaxed lemon and mix.
3. Make a vinaigrette using Brindisa extra virgin olive oil and Forum Chardonnay vinegar and dress the salad
4. Sprinkle with chives or parsley for a bit of colour.
Ingredients
Method
1. Finely slice onion or shallots, fry gently in a little olive oil for about 5 minutes, then, if using, add cured meat(s) and cook for a further minute, add 1 tablespoon of vinegar and reduce.
2. Empty jar of beans, including liquid, into the onions and then the jar of tomato sauce. Simmer for about 5 minutes, check seasoning and then serve in bowls with good bread.
Ingredients
Method
1. Drain the artichokes, chop roughly. Add a couple of tablespoons of olive oil and a tablespoon of the vinegar and mash the artichoke with a fork.
2. Add 4 finely sliced chillis and chopped chives, combine, then add salt to taste.
3. Spread on toasted bread or eat on sliced pitta bread or with carrot batons.
10 people
30-40 mins
8 people
30-35 mins
3-4
30-45 mins
2 people
20 mins
25 people
0 mins
Serves 4
40 mins
2 people
25 mins
4–6 people
1 hour
4 people
40 mins
2-3
25 mins
4 people
10 mins
4 people
55 mins
4 as side dish
5 mins
2-4
0 minutes
2-3
10 mins
2-3 people
2 hours and 10 mins
4-5 people
1.5 to 2 hours
2 people
40 mins
serves 5
2-3 hours
Serves 6
3 hours 45 mins
2 people
20 - 30 mins
6-8 as a side
45 min
6-8 people as an aperitive
30 min
4 as a main
20 min
4-6 people as a starter
45-50 min
4-6 people as an aperitive
25/30 min
4-6 people as a main
35 min
4-6 people as a starter
45 min
2
30
2
30
6 people
0 (apart from the boiled eggs)
2 people
12 mins
4 people
1 hour
4 people
2 mins
4 people (as tapas with other dishes)
15-30 mins
4 people
8 mins
4 people
25 minutes
4 people
0 min
4 people
40 mins
2 people
50 mins
Serves 4-6
15 minutes (croutons)
4 people
1 hour 40 mins
Serves 4
30 mins
Serves 4
30 mins
4-6
45 mins
Serves 4
45 minutes
Serves 2-4
30 mins
Serves 4
20 mins
Serves 6 as a main dish, or 8 as a side
1 hour
