Hodmedods source produce from British farms and are particularly interested in searching out less well known foods. I'm ashamed to say I had not heard of the black badger pea before. Their range is growing all the time and currently they have the following products:
- British Grown White Quinoa
- Canned Baked Beans
- Canned Whole Fava Beans
- Vaal Dhal
- Split Fava Beans
- Whole Fava Beans
- Black Badger Peas
- Kabuki Marrowfat Beans
- Split Yellow Peas
- Split Green Peas
- Whole Yellow Peas
- Large Blue Peas
The range won't stop there either, they have big plans to launch other beans such as red fox peas, ying yang beans and Gog Magog beans. See what I mean don't they all sound so intriguing?
If you're stuck for ideas what to make with their peas and beans there website has lots of recipes for you to try. Go check it out here
The great thing about dried beans and peas is that they store for longer periods of time. I used to be put off with the cooking time needed for dried beans but now I have my freezer it's a doddle. All I do now is soak the beans over night, then cook as per the packet instructions the next morning, drain and then freeze into small portions. Then, when I want to use beans in a recipe I just open my freezer and take out a portion. Easy!
I couldn't wait to get stuck in and the first dish I made was my take on refried beans using Black Badger Peas.
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Refried Black Badger Peas
Ingredients
100g Black Badger Peas
1 Tsp Bicarbonate of soda
1 Onion, finely chopped
1 Garlic, minced
¼ Tsp Salt
½ Tsp Cumin seeds
1 Tsp Dried coriander
1 Tsp Chilli powder
Juice ½ Lemon
Method
The night before prepare the Black Badger peas by soaking in water. The next morning rinse and add to a saucepan with clean water and the bicarbonate of soda. Bring to a boil, cover and simmer for 45 minutes. Leave the lid tilted as they easy boil over.
Once cooked, drain and set to one side whilst you prepare the remainder ingredients.
Fry the onion in a little oil for 5 minutes or until translucent, add the garlic and fry for another minute. Stir through the salt, cumin seeds, coriander, chilli powder and lemon juice.
Add the beans and stir to combine, cook for another 5 minutes stirring all the time being careful not to let anything burn.
Transfer to a blender and blitz to your desired texture. The refried Black Badger Beans will keep in the fridge for 3 days if they last that long!
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I, for one will never buy refried beans again, the Black Badger Beans make a fantastic refried bean puree.
The next dish I made was a chilli, how could I not? I mean, all those fancy beans were just dying to be made into a chilli to warm me up!
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Hodmedod Bean Chilli
Ingredients
100g Kabuki Peas100 Fava Beans
100g Soya mince
1 Onion, diced
1 Red pepper, diced
1 Tsp Cumin seeds
1 Tsp Ground coriander
1 Tsp Paprika
1 Tsp Smoked garlic
½ Tsp Salt
100l Water
1 Tin plum tomatoes (400g)
2 Tbsp Refied Black Badger Peas
Method
As with the Refried Black Badger Peas, you will need to soak the Kabuki Peas and Fava Beans over night.
Drain the peas and beans and cook as per packet instructions. Drain and set aside, I cooked more than this recipe needed and froze the rest.
Fry the onion in a little oil for five minutes or until translucent. Add the pepper and cook for another 3 minutes.
Add the soya mince with a little water to stop it sticking.
Add the cumin seeds, coriander, paprika, smoked garlic and salt and stir through until combined, cook for another minute. Add the tin of plum tomatoes and the 100ml water and stir through, breaking up the plum tomatoes as you stir. Cook for another 5 minutes.
Add the beans and cook for another 5 minutes. Add the refried Black Badger Beans and stir into the chilli, this will thicken the chilli slightly. Cookfor another 5 minutes or until everything is cooked through.
Serve with rice.
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Hodmedods snacking range is also delicious, I've been lucky enough to try Horseraddish roasted peas, unsalted roasted fava beans, lightly sea salted roasted peas and lightly sea salted roasted fava beans. Great for Christmas nibbles!
