Pinto Bean and Chickpea Bessara

Bambara groundnuts or nyimo as I knew them, aren't beans you can easily find in the United States. You can, however, cross chickpeas and pinto beans to get a similar taste. That’s what I did for this heart-warming bean dip.

I grew up eating nyimo, they are some of my favourite bean/nuts, and I had to incorporate them into this bessara-inspired dish.

Popular in Morocco, Egypt, and other parts of North Africa, bessara (a bean dip or soup thinned in the process) is comparable to hummus. Typically fava beans are used,along with the lemon, cumin, olive oil and paprika (I add extra which gave it the orangish-red tone and add a smoky, rich, taste).

If you are looking for a quick, savoury snack and have some fresh bread lying around, this might be it for you!

Ingredients

1 cup dried pinto beans (soaked overnight)

1 cup dried chickpeas (soaked overnight)

2 tablespoons smoked paprika

1 teaspoon cayenne pepper

1 tablespoon fresh garlic

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon coriander

1 teaspoon cumin

1 tablespoon scotch bonnet pepper sauce or hot sauce

1/4 cup lemon juice

1/2 cup olive oil

1/4 cup water

Fresh parsley or basil

Chilli flakes

Peanut oil

Instructions

Cook the beans. Bring the pinto and chickpeas to a boil completely submerged in salty water in a large pot, then reduce to a simmer until softened and fully cooked, about 1-2 hours. Drain.

In a blender or food processor, add the cooked beans, olive oil, lemon juice, fresh garlic, salt, pepper, spices, water, and the hot sauce. Puree until a smooth consistency has formed. You can make it more like a soup with extra liquid if you prefer, but a smooth dip with a few chunks is what I did here.

Plate your dip, and garnish with extra paprika, chilli flakes, fresh herbs, peanut oil or olive oil. Add salt and pepper to taste. Serve with fresh baguette or brioche.

Black-Eyed Pea and Pinto Bean Meatloaf

If you're like me and have reduced your weekly meat intake for health purposes or otherwise, that shouldn’t mean you can’t eat certain meals! Especially with recipes that are flexible about the form of protein you use - and that doesn’t have to be meat! Beans and tofu are just two examples of additions you can make for a recipe that can be equally as delicious, especially when you season everything well. How about some meatloaf? Using black-eyed peas and pinto beans I put together a recipe that should satisfy most vegetarians, and no need for Beyond Meat (although I'm a fan, no shade).

It's quite easy and something you can eat for lunch or dinner. I like to think of meatloaf as a giant, rectangular meatball. For those who find meatloaf to be heavy, this version is light but still filing - you’ll probably get seconds though like I did!

If you're worried about your loaf drying, don't skip on sautéing your vegetables, adding the ketchup and BBQ sauce, and consider soaking your breadcrumbs.

The other thing I did is reduce the temperature halfway into baking to take it nice and easy, and it came out great! Luckily, unlike with meat, you don’t have to worry about the ‘doneness’ as much.

Ingredients

12-ounces black-eyed peas, cooked

15-ounces pinto beans, cooked

1 medium carrot, finely chopped

1 1/2 mushrooms, finely minced

2 celery sticks

1/2 yellow onion, finely chopped

1 tablespoon garlic, minced

2 tablespoon olive oil

1 tablespoon butter

1 teaspoon salt

2 teaspoons black pepper

1/4 teaspoon powdered mustard

2 teaspoons smoked paprika

1/2 teaspoon coriander

1 teaspoon cumin

1/4 teaspoon fenugreek, ground

1 teaspoon cayenne pepper

1/3 cup ketchup

1/3 cup BBQ sauce

2 tablespoons teriyaki sauce

1 tablespoon soy sauce

1 tablespoon plant-based mayonnaise

1/4 cup fresh parsley, finely chopped

1 cup bread crumbs

Instructions

Prepare the black-eyed peas and pinto beans. If you're using dried beans you’ll want to soak them overnight or for at least 4-6 hours. You can also use drained, canned beans.

While your beans are cooking, melt the butter with the olive oil and sauté the garlic for about 2 minutes. Add the spices, salt and pepper (reserve 1 teaspoon paprika, 1 teaspoon black pepper, 1/2 teaspoon cayenne, and 1/2 teaspoon salt). Cook for another minute before adding the vegetables - onion, carrot, celery sticks, and mushrooms. Cook for about 5-7 minutes, until the juices, evaporate and the mixture is somewhat dry, set aside.

Mash the pinto beans and black-eyed peas until a mush forms - you can use a potato masher or your (clean) hands. It’s okay if you have larger bits as long as the mixture is mostly mashed.

Combine this in a large bowl with breadcrumbs, mayo, parsley, cooked veggies, teriyaki sauce, soy sauce, and the reserved spices. 

Combine the ketchup and BBQ sauce, add to the bowl and mix until combined but don't overmix - you may end up with a tough meatloaf!

Add the mixture to a bread loaf pan prepped with parchment and cooking spray, then brush with some more of the ketchup and BBQ sauce. Bake the meatloaf at 350F for 30 minutes.

Remove and baste with more of the ketchup and BBQ sauce mixture. Don’t be afraid to lay it on so you have a nice coating once the meatloaf is done! Reduce the temperature to 325F and bake for another half hour. 

Remove from oven and rest for at least 10 minutes then chill in the fridge to firm. Serve hot with more sauce.