Our Staff's Favorite Recipes


Mush Blue Pea

This recipe comes from the kitchen of Stuart Ruthven, our National Sales Executive. He used our Blue Field Pea line which is grown in Goondiwindi.

This recipe comes from the kitchen of Stuart Ruthven, our National Sales Executive. He used our Blue Field Pea line which is grown in Goondiwindi.

Ingredients

  • 2 cups dried blue peas from Bean Growers Australia
  • 1 tablespoon baking soda
  • Salt
  • 2 tablespoons unsalted butter, at room temperature

Directions

Put the blue peas in a large pot with the baking soda and enough water to cover the peas four times over. Cover and allow to rehydrate in the fridge overnight. 

Drain the peas in a colander and rinse with cold water to remove any lingering baking soda. 

Return the peas to the pan and cover with cold water by 1/2-inch. Add some salt, bring to a boil, and then reduce the heat to a simmer. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for. 

Remove from the heat, add the butter and stir to fully incorporate. Taste and add more salt if required. 

Recommended to serve with a pie & mash potato or even fish & chips. Consider splashing over mint sauce vinaigrette to add a further flavour that complements the mushy peas. 


Indian Spiced Carrot & Chickpea Soup

This recipe comes from the kitchen of Stuart Ruthven, our National Sales Executive. He used our Macarena Chickpea line which is grown in Central Queensland.

This recipe comes from the kitchen of Stuart Ruthven, our National Sales Executive. He used our Macarena Chickpea line which is grown in Central Queensland.

Ingredients

  • 1 tbsp. vegetable oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 2cm piece ginger, peeled, grated
  • 1/3 cup korma curry paste
  • 1kg carrots, chopped
  • 4 cups vegetable stock (see Tip)
  • 650g chickpeas from Bean Growers Australia, soaked overnight, rinsed, & drained and then boiled for 25 minutes
  • Greek-style yoghurt to serve
  • Coriander to serve
  • Naan bread to serve

 

Directions

Heat oil in a large, deep saucepan over medium heat. Cook onion, garlic and ginger for 5 minutes or until tender. Stir in curry paste and cook for 1 minute. Add carrots, stock and 3 cups of water. Bring to the boil and cook for 30 minutes or until carrot is very soft and mixture has thickened.

Remove saucepan from heat and using a stick blender, puree soup. Return to heat and add chickpeas. Cook for 5 minutes or until chickpeas are heated through. Season with salt and pepper.

Ladle soup into bowls and top with yoghurt and coriander. Serve with naan bread.

Tip: Use a salt-reduced vegetable stock if you're watching your salt intake.