“Beans are quite simply one of the best foods you can eat, so get stuck in!”
– Hugh Fearnley Whittingstall

“This book is the PR beans have always deserved!”
– Yotam Ottolenghi

Get ready to become bean obsessed.

Back by popular demand, this book features 70 brand new, individually photographed recipes from the trailblazing Bold Beans company. Following the Sunday Times bestseller Bold Beans: Recipes to get your Pulse Racing, a growing community of so called bean champs emerged across social media, supermarkets, independent food stores and word of mouth – all calling for more brilliant bean recipes.

Organised by type of bean and showcasing the brand’s newly launched black beans, borlotti beans, queen carlin peas, and queen red beans, the book introduces fresh ideas like beanottos and tray bakes. The result is food that is super healthy, totally unprocessed, planet friendly, and deeply satisfying.

Recipes include:
– Sausage and butter bean stew
– Chickpea, sweet potato and peanut butter curry
– Spiced onion and borlotti bean frittata
– Crispy chorizo and red bean shakshuka with charred padron peppers

Bold Beans was a Sunday Times bestseller in March 2024.

---

Silky Roasted Garlic Hummus + Courgette Bowl

This roasted garlic hummus is soft, silky and decadent – a certified crowd-pleaser for your next picnic in the park or potluck supper. Roasting the garlic leaves it sweet, earthy and caramelised, which is obviously delicious alone, but even better when whizzed up with tahini. Enjoy with crusty bread to dip into that chickpea goodness.

Feeds 4 as a dip

Takes 40 minutes

½ garlic bulb (5–6 cloves)

3 large courgettes, sliced into 1 cm (½ in) rounds

5 tbsp extra virgin olive oil

20g (¾ oz) pine nuts or pumpkin seeds

3 tbsp tahini

570g (1lb 4½ oz) jarred chickpeas, with their bean stock

Zest and juice of 1 lemon

Large pinch of za’atar / a mixture of sumac and dried chilli flakes

Salt

TO SERVE

Crudités

Crusty bread or warm pittas

1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
2. Wrap the garlic cloves (still in their skins) in foil and place on a baking tray. Roast for 30 minutes until soft and tender.
3. Line a large baking tray with baking paper and arrange the courgette rounds across it in a single layer. Drizzle with 2 tablespoons of the olive oil and roast for 25–30 minutes until golden and caramelised, turning halfway so that they roast evenly.
4. Meanwhile, toast the pine nuts or pumpkin seeds in a separate small roasting tin in the oven for 3–5 minutes until evenly golden. Set aside.
5. Remove the garlic from the oven and allow to cool slightly.
6. To make the hummus, put the tahini, the chickpeas and their bean stock and the remaining 3 tablespoons olive oil into a blender. Add half of the lemon juice and a pinch of salt. Carefully squeeze the garlic cloves out of their skins straight into the blender, then blend until super smooth and silky. Check for seasoning and acidity, adding more salt and lemon juice if desired.
7. Spoon the hummus onto a large plate or bowl, then tumble the courgette slices over the top. Sprinkle over the pine nuts or pumpkin seeds, lemon zest and za’atar or sumac and chilli flakes before digging in with your choice of crudités and bread.
8. Once made, the hummus will keep happily in the refrigerator for up to 5 days, making it the perfect snack/addition to your working lunch.

Recipe published with permission from Octopus Books Ltd.