Pulse-based Dishes

Pulses are packed with vegetable protein so are ideal for vegetarians, but they are good for us all as they provide fibre, carbohydrates and some vitamins and minerals, too.

You can use your slow cooker to cook soaked dried beans from scratch. They take about 3 hours on High or 6 hours on Low, but must first be boiled for 10 minutes in water to remove toxins.

I've usually opted for canned beans in this no-effort book; I find them preferable to frozen ones as they have a better texture in the finished dish and are cheaper. I've called for specific beans for specific dishes, but experiment yourself to find the ones with the flavour, texture and colour you like best.

Tips for great slow-cooked pulses

There's such a variety of canned pulses available that you can really ring the changes with your choice for each recipe.
I've used canned pulses for convenience, but you may want to cook your own if you use them regularly, or you could use frozen.
If cooking your own beans, allow 100 g/4 oz/2/3 cup per 400 g/14 oz/large can called for in the recipe.
Most canned beans don't need rinsing before adding to the pot, but flageolet beans are best tipped into a colander and washed under the cold tap.
Think about colour when making your choice - a pale sauce might benefit from a dash of colour rather than a white bean.
Can sizes vary slightly but that won't make any difference to the recipes.

Bean and Vegetable Braise

This is based on a traditional French dish called cassoulet and usually takes quite a time to prepare. This slow-cooker version is moister than the real thing and everything is simply thrown into the pot and left to cook very slowly. It is rich and delicious and makes a wonderfully easy, hearty meal served with plenty of French bread.

Serves 4

225 g/8 oz frozen casserole vegetables
A good handful of frozen diced onion (or one fresh onion, chopped)
10 ml/2 tsp chopped garlic from a jar, or 1 large garlic clove, chopped
2 x 400g/14 oz/large cans of haricot (navy) beans, drained
2 x 400 g/14 oz/large cans of chick peas (garbanzos)
150 ml/¼ pt/2/3 cup boiling chicken stock
15 ml/1 tbsp golden (light corn) syrup
5 ml/1 tsp Dijon mustard
1 bouquet garni sachet
Salt and freshly ground black pepper
4 slices of belly pork
4 chicken legs
8 pork chipolata sausages
About 10 ml/2 tsp soy sauce
15 ml/1 tbsp olive oil
A few dried chives to garnish

Put the vegetables, onion and garlic in the crock pot. Add the drained beans, stock, syrup, mustard and bouquet garni. Season well and stir gently.
Lay all the meat on top of the vegetable mixture and brush with the soy sauce.
Cover and cook on Low for 6-8 hours until everything is tender and succulent. Quickly brush the meat again with soy sauce half-way through cooking, if liked, for a browner finish (but this isn't essential).
Taste and re-season, if necessary. Discard the bouquet garni.
Drizzle with the olive oil and a sprinkling of dried chives, and serve with French bread and a green salad.

Serving Tip
This casserole is so substantial, you might not need any accompaniments.

Chick Pea and Vegetable Tagine

This Middle Eastern-style casserole is not only rich and tasty, but is also highly nutritious, packed full of vegetables, fruits and pulses. I like to serve it just with some Mediterranean flat breads and a salad, but you could serve rice or couscous, if you like.

Serves 4

2 x 400 g/14 oz/large cans of chick peas (garbanzos)
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
225 g/8 oz frozen casserole vegetables with celery
5 ml/1 tsp ground cumin
5 ml/1 tsp ground cinnamon
100 g/4 oz whole fresh baby button mushrooms or frozen sliced mushrooms
400 g/14 oz/large can of chopped tomatoes
8 ready-to-eat prunes, halved, if preferred
30 ml/2 tbsp tomato purée (paste)
1 bay leaf
Salt and freshly ground black pepper
10 ml/2 tsp chopped fresh or frozen coriander (cilantro)
15 ml/1 tbsp olive oil

Drain one of the cans of chick peas and empty them into the crock pot. Add the contents of the second can, including the liquid. Add all the remaining ingredients except the coriander and oil, and season well.
Cover and cook on High for 2-3 hours or Low for 4-6 hours until the vegetables are tender and everything is bathed in a rich sauce.
Discard the bay leaf, gently stir in the coriander, taste and reseason, if necessary. Spoon into bowls, trickle the olive oil over and serve hot.
Accompany with Mediterranean flat breads and a salad.

Serving Tip
Use a large handful of raisins instead of prunes if you prefer.

Chilli Bean and Vegetable Stew

Hot, spicy and warming, this dish makes a great meal with crusty bread, served in crispy tacos or piled on a bed of fluffy rice. Use a cheese with a good strong flavour. Use less chilli if you don't like fire!

Serves 4

2 x 400 g/14 oz/large cans of red kidney beans, drained
A good handful of frozen diced onion, or 1 fresh onion, chopped
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
5-10 ml/1-2 tsp crushed dried chillies
5 ml/1 tsp ground cumin
2.5 ml/½ tsp ground cinnamon
15 ml/1 tbsp paprika
450 ml/¾ pt/2 cups passata (sieved tomatoes)
15 ml/1 tbsp tomato purée (paste)
1 bay leaf
5 ml/1 tsp dried oregano
450 g/1 lb frozen country mixed vegetables (any of the chunky ones, not small dice)
Salt and freshly ground black pepper

Put all the ingredients in the crock pot, seasoning to taste. Stir well.
Cover and cook on High for 2 hours or Low for 4 hours until everything is tender and bathed in sauce.
Serve sprinkled with lots of grated cheese.

Serving Tip
I like to add a dollop of soured (dairy sour) cream as well as the grated cheese, but it would also be good topped with guacamole (bought or home-made).

Potato, Pea and Lentil Curry

You can vary the flavour of this by using different curry pastes. I've simply called for mild or medium but you could use a jalfrezi, Madras or korma paste for this. The resulting dish should not be wet, just all the ingredients coated in the sauce.

Serves 4

A good handful of frozen diced onion, or 1 fresh onion, chopped
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
12 washed baby potatoes, halved
30 ml/2 tbsp mild or medium curry paste
2 x 425 g/15 oz/1 large can of green or brown lentils, drained
225 g/8 oz/2 cups frozen peas
150 ml/¼ pt/2/3 cup Greek-style strained yoghurt
75 ml/5 tbsp boiling water
Salt and freshly ground black pepper
30 ml/2 tbsp desiccated (shredded) coconut
15 ml/1 tbsp chopped fresh or frozen coriander (cilantro)

Mix together all the ingredients except the coriander in the crock pot.
Cover and cook on High for 2-3 hours or Low for 4-6 hours until everything is tender and just bathed in sauce. Add a tablespoonful or two more of boiling water if the curry seems a little dry.
Stir in the coriander, taste and add more salt and pepper, if necessary.
Serve hot with naan bread and mango chutney.

Serving Tip
You might like to serve a selection of Indian pickles - there's loads of choice in the supermarkets.

Chick Peas, Bacon and Chorizo

I like to serve warm multigrain rolls and unsalted butter with this satisfying stew. You can, of course, cut up your own chorizo sausage. Choose sweet or hot according to taste but avoid the thinly sliced packs sold for salads as they don't cook well.

Serves 4

2 x 400 g/14 oz/large cans of chick peas (garbanzos)
A good handful of frozen diced onion, or 1 fresh onion, chopped
2.5 ml/½ tsp chopped garlic from a jar, or 1 small garlic clove, chopped
150 g/5 oz diced pancetta
100 g/4 oz ready-diced or thickly sliced tapas chorizo
400 g/14 oz/large can of chopped tomatoes
30 ml/2 tbsp tomato purée (paste)
2.5 ml/½ tsp pimentón (smoked paprika)
225 g/8 oz frozen mixed vegetables
Salt and freshly ground black pepper
1 bay leaf
A few dried chives to garnish

Drain one of the cans of beans and empty them into the crock pot. Add the contents of the second can, including the liquid.
Stir in all the remaining ingredients except the chives for garnishing. Season lightly.
Cover and cook on High for 4 hours or Low for 8 hours until everything is soft and bathed in a rich sauce.
Taste, re-season, if necessary and discard the bay leaf. Ladle into warm bowls and sprinkle with a few dried chives.
Serve with multigrain rolls and unsalted (sweet) butter.

Serving Tip
You may prefer some French bread or even some rolled-up warm flour tortillas to accompany this dish.

Flageolet and Butternut Curry

This is colourful and light and makes a really tasty meal. All you have to do is shell the eggs before serving. It is also nice served with soft poached eggs cooked separately just before serving instead of the hard-boiled ones, but that does mean a little more work!

Serves 4

4 eggs
30 ml/2 tbsp olive oil
30 ml/2 tbsp dried onion flakes
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
5 ml/1 tsp ground cinnamon
225 g/8 oz frozen butternut squash
225 g/8 oz fresh or frozen baby carrots
2 x 400 g/14 oz/large cans of flageolet beans, drained and rinsed
150 ml/¼ pt/2/3 cup boiling vegetable stock
15 ml/1 tbsp clear honey
15 ml/1 tbsp Thai green curry paste
Salt and freshly ground black pepper
A little chopped fresh or frozen parsley

Scrub the eggs in cold water and wrap in greaseproof (waxed) paper, if you prefer. This just makes them less slippery when you peel them.
Put the oil, onion, garlic, cinnamon, squash, carrots and flageolet beans in the crock pot.
Blend the stock with the honey and curry paste and stir gently into the pot to mix everything together. Add the eggs.
Cover and cook on High for 2 hours or Low for 4 hours until everything is tender.
Taste and re-season, if necessary. Break up any large pieces of squash.
Lift out the eggs, remove the shells (be careful as they'll be hot) and cut into quarters. Spoon the flageolet mixture into warm bowls and top with the egg quarters. Serve sprinkled with chopped parsley.

Cook's Tip
Changing the type of beans and/or squash will alter the finished flavour. Don't be afraid to experiment.

Chick Pea Casserole

I've used chick peas in these recipes quite a lot because I love their nutty texture and the way they will continue to cook for ages without losing their texture, flavour or shape. This dish needs only a few hours to cook but will sit for longer, if necessary.

Serves 4

450 g/1 lb ready-washed fresh or thawed frozen leaf spinach
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
2 x 400 g/14 oz/large cans of chick peas (garbanzos), drained
400 g/14 oz/large can of chopped tomatoes
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp dried oregano
Salt and freshly ground black pepper
120 ml/4 fl oz/½ cup crème fraîche
100 g/4 oz/½ cup crumbled Feta cheese

If using fresh spinach, put it in the crock pot and squash it with your hands to compact it. If using thawed frozen, squeeze out as much moisture as possible before putting it in the crock pot.
Scatter the garlic over the spinach, then add all the remaining ingredients except the crème fraîche and Feta cheese.
Cover and cook on High for 2 hours or Low for 4 hours until everything is cooked and full of flavour.
Gently stir in the crème fraîche, cover and leave to stand for 5 minutes.
Taste and re-season, if necessary. Serve in bowls, sprinkled with the Feta.
Accompany with warm pitta bread and a mixed salad.

Cook's Tip
You can add some sliced olives to this dish, if you like them.

Baked Bean Loaf

I've lined the tin with bacon as I love the flavour combination - and it looks great when it's turned out. If serving this for vegetarians though, use Quorn-style streaky strips or other vegetarian 'bacon' or simply omit altogether. It's great served in lettuce-lined baguettes, too, for a substantial packed lunch.

Serves 4-6

A little oil for greasing
6 rashers (slices) of rindless streaky bacon
400 g/14 oz/large can of baked beans in tomato sauce
30 ml/2 tbsp dried onion flakes
50 g/2 oz/1 cup dried breadcrumbs
30 ml/2 tbsp tomato ketchup (catsup)
5 ml/1 tsp yeast extract
2.5 ml/½ tsp dried mixed herbs
2 eggs, beaten
Salt and freshly ground black pepper

Grease a 450 g/1 lb loaf tin and line with the bacon rashers, side by side widthways across the tin, so the long sides and base are covered and the ends are left unlined.
Mix together all the remaining ingredients and turn into the tin. Cover with greased foil, twisting and folding under the rim to secure.
Place in the crock pot and pour round enough boiling water to come half-way up the sides of the tin.
Cover and cook on High for 2 hours or Low for 4 hours until firm to the touch.
Remove from the pot, leave to cool for 10 minutes, then turn out and slice. Alternatively, leave until cold before slicing.
Serve warm or cold with crusty bread and salad.

Freezing Tip
Separate slices with greaseproof (waxed) paper, wrap and freeze for up to three months.

Black-eyed Bean Stew

The stew is thrown together in minutes, then left to cook. The cheese takes just a few minutes to grill (broil) when you're ready to serve. If you haven't time, simply omit it altogether or sprinkle the stew with some grated cheese, but I do recommend you try the lovely salty Halloumi slices if you can.

Serves 4

A good handful of frozen diced onion, or 1 fresh onion, chopped
30 ml/2 tbsp olive oil, plus extra for drizzling
2 good handfuls of frozen grilled (bell) peppers
2 x 400 g/14 oz/large cans of black-eyed beans, drained
150 ml/¼ pt/2/3 cup passata (sieved tomatoes)
30 ml/2 tbsp tomato purée (paste)
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
2.5 ml/½ tsp ground coriander
Salt and freshly ground black pepper
12 cherry tomatoes
15 ml/1 tbsp chopped fresh or frozen coriander (cilantro)
250 g/9 oz block Halloumi cheese

Mix the onion with the olive oil in the crock pot. Stir in all the remaining ingredients except the chopped coriander and the cheese.
Cover and cook on High for 2 hours or Low for 4 hours until everything is bathed in a rich sauce.
Stir the chopped coriander into the stew.
Cut the cheese into eight slices and place on foil on the grill (broiler) rack. Drizzle with olive oil and add a good grinding of pepper. Grill for 2 minutes or until sizzling, then turn over the slices and grill the other sides.
Spoon the stew into warm bowls, top with the cheese slices and any oil on the foil.
Serve hot with crusty bread.

Serving Tip
The texture of this dish is similar to chilli beans, but without the heat.