--- airs weeknights on SBS Food at 7.00pm and 10.00pm, or stream it free on . Catch the Fresh Beans episode Thursday, 9 December. ---
A popular dish in Ethiopia, especially during Lent. Like many other Ethiopian dishes, this one can be served on its own, or as part of a beyaynetu (group plate) with other dishes. Served with injera.
Source: Adam Liaw
Snake beans are great for their texture and paired with fresh herbs this is a great way to enjoy them. This recipe is a spin on a Thai style salad. If you don’t have snake beans you can also use regular green beans.
Source: Danielle Abou Karam
Fattoush is a fresh salad popular in Lebanon and Syria featuring toasted pieces of Lebanese bread, radish and beans with a zesty dressing.
Source: Andrew Dorn
There's nothing unclean about this dish! The name refers to the rustic, seasonal and intensely flavoured ingredients of this Mallorcan cousin of the Spanish paella.
Source: Rochelle Eagle
Chorizo adds a wonderful warmth and subtle heat to this great chicken stew. Donal Skehan uses plum tomatoes here as they have a much better flavour than chopped tomatoes.
Source: Donal's Kitchen Hero
Beans have so much to offer beyond being an afterthought in a curry or salad. Linda Marigliano shares how she makes hers shine with bay leaves, onion and extra-virgin olive oil.
Source: Danielle Abou Karam
This traditional street food is a great combination of creamy beans, salty cheese and egg.
Source: The Latin Kitchen
Nothing beats full-of-flavour baked beans in a cheesy jaffle! The smoked ham hock makes for very tasty baked beans - or use up the last of a ham bone. As the name suggests, Boston baked beans originated in Boston, although they were often made using molasses instead of maple syrup, which is more commonly used today. The beans were cooked in large earthenware pots that would keep the beans warm overnight and throughout the next day.
Boston baked bean and cheddar jaffle Source: Smith Street Books / Chris Middleton
The great thing about this soup is that it has a soft, velvety and creamy texture without actually adding any cream. B’sarra traditionally uses fava beans but here, Shane Delia has swapped them for lima beans - which work a treat but you can use either. He's also pimped up the original dish with a topping of scallops, sweet carrots and roasted garlic oil.
Source: Shane Delia's Moorish Spice Journey
With this recipe, food editor Alice Storey suggests finding tender, young baby artichokes that only need halving. If unavailable, cut larger artichokes into quarters. It’s best to use tender young broad beans for this recipe, too.
Source: Feast magazine
This is a really quick oil-free stir-fry that tosses together beans, pork, Chinese olive paste and garlic. Healthy, easy and full of flavour.
Source: Danielle Abou Karam
