Beans might just be the most under-appreciated ingredient in your kitchen; inexpensive, endlessly versatile, packed with protein (for you) and fibre (for your microbiome). But they’re not just delicious and great for you — they have no cholesterol, are low in fat and rich in micronutrients like iron, potassium and B vitamins like folate — these ancient, nitrogen-fixing legumes are an ever-more-important part of sustainable, regenerative farming practices.
In this hands-on class, Kristy Sadler, sustainable food educator and founder of Zestyplan, will guide you through the some of the amazing variety of readily available beans, along with three delicious dishes where they take centre stage. From an elegant, crispy appetizer, to a hearty, comforting weeknight main, to a surprising, luscious dessert, you’ll get a taste of the remarkable flexibility of beans in the home kitchen.
You'll start by making crispy cannellini bean fritters, infused with aromatics and fresh herbs, lashed with a spicy harissa aioli and finished with bright quick-pickled onions. Then you'll prepare a smoky mixed bean Jambalaya showcasing earthy black and kidney beans. Built on the classic Southern ‘trinity’ of carrots, peppers & onion, it gets a big flavour boost from smoked paprika, herbs and jalapeños, and the addition of rice gives you a satisfying, complete-protein meal. Finally, you'll put together an elegant white chocolate panna cotta made with creamy butter beans and served with a rich blueberry compote.
Vegan and Gluten-Free
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Kristy Sadler is the founder of Zestyplan, where she helps people make more climate-smart decisions about their food. She develops plant-forward recipes that are big on flavour and designed for real life. She believes recipes don't need to be followed to the letter, that healthy food should taste amazing, and is definitely a big bean advocate.
