Lockdown Larder: Five London chefs tell us how they cook with kidney beans

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Ailis Brennan4 May 2020

Supermarket workers across the country are doing a stirling job of keeping our fridges stocked with fresh food, and many restaurants have turned into grocery stores in order to do the same. However, social distancing-induced queues means it can take considerably longer to pop to the shops. Left it too late? You're about to rediscover the joys of the tin can.

We’re all trying to go to the shops less frequently during the lockdown, which means making the most of what’s been hanging around at the back of the larder since last week, last month, or for an indiscriminate amount of time that's probably best not to think about too much.

It’s easy to get stuck in our ways with certain food stuffs, so every week, we’re asking five London chefs how they use a common cooking ingredient in a way that most of us might not have thought about – in previous weeks, we’ve investigated how to mix up ingredients such as tomato ketchup, carrots and peanut butter.

Most of us are prone to having a tin of kidney beans hanging around on a cupboard shelf, left over from a Mexican night or that time a vegetarian came round. We all know kidney beans are filling and pretty good for us, but what can you do with them other than sticking them in a chilli con (or sin) carne? From kidney bean curry to rice and peas, this is how top London chefs suggest you cook with kidney beans.

Richard Corrigan, Bentley’s Oyster Bar and more

“A kidney bean salad is perfect for this hot weather and it’ll last for a few days in the fridge. In a bowl, mix two cans of red kidney beans, one can of chickpeas (drain both), half a red onion thinly sliced, a glug of olive oil, half a teaspoon of ground cumin, a tablespoon of lemon juice and a few garlic cloves chopped. Sprinkle with some feta cheese, chopped coriander and season with salt and pepper. You can serve immediately but I like to leave mine to marinate for a few hours.”

Sameer Taneja, Benares

“I love my meat, but kidney beans hold a special place in my kitchen. They’re so versatile and also delicious – I could live on my mum’s rajma chawal (a kidney bean curry) for the rest of my life! To make a bean curry, wash and soak the beans in plenty of water overnight, then boil until tender and a bit starchy. In a frying pan, add oil, spices, chopped onions, ginger, garlic, fresh green chilli and tomatoes, then add your boiled beans and finish with chopped coriander. Serve with steamed rice or naan bread.”

Kerth Gumbs, Ormer Mayfair

“Kidney beans are one of my go-to staples, I always have a tin or two at home. We use it widely in the Caribbean for rice and peas which is one of my family’s favourites. If you have a tin of kidney beans, simply add them to your rice when it is half-way cooked. If you add them too early, they will go mushy. And if you have a dried version of the beans, soak them overnight and then cook them for roughly two hours in water with garlic, onions and thyme. It’s the perfect comfort food.”

Will Murray and Jack Croft, Fallow

“We’re big fans of using kidney beans to make frijoles. They are great in a tortilla or just on their own with some crumbled cheese and sour cream. Just sauté off some onion and garlic with some cumin and smoked chilli flakes, add the cooked kidney beans with most of the liquid from the tin and some stock. After 20 minutes, pulse with a nob of butter and a few coriander stalks. Enjoy with a few Corona beers – they need your support!”

David Moore, Pied a Terre

"Making a ‘hummus’ is an easy way of using up that can of kidney beans that is so often overlooked. Simply blitz together a 400g tin of red kidney beans with a heaped teaspoon of tahini, olive oil and water (or stock if you have it), then add lemon juice, salt and pepper to taste. My wife and I enjoy it with a drink at the weekend and the kids like it too with pitas or carrot sticks. It’s also great heated up with some added garlic or spice, and served alongside a lamb chop."

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