Recipes: Bean and tofu burgers | Mixed bean and chorizo soup

Bean and tofu burgers, serves 6

Ingredients

250g smoked or marinated tofu, diced

100g red kidney beans, soaked and cooked

150g sliced mushrooms

1 carrot, grated

3 cloves garlic, crushed

1 red onion, diced

1 tbsp paprika

30g chopped fresh coriander

salt and pepper

fresh breadcrumbs

Olive oil

Method

Heat 1-2 tbsp of olive oil in a pan and fry the mushrooms with the onions for 2-3 mins, then cool and drain off any liquid. In a mixing bowl combine the tofu, beans, garlic, coriander, paprika and carrot with the mushrooms and onions and mix together. Season to taste and add breadcrumbs until the mixture is quite stiff. Divide into 6 and shape into burgers.

Heat 1-2 tbsp of olive oil in a pan and fry the burgers for 3-4 mins on each side.

Mixed bean and chorizo soup, serves 4

Ingredients

500g mixed beans, soaked overnight and drained

1 large onion, sliced

2 stalks celery, sliced

2 carrots, sliced

4 cloves garlic, chopped

150g streaky bacon, chopped

150g cooked chorizo, sliced

400g chopped tomatoes

30g fresh basil, chopped

juice from 1 lime

1 tsp cumin seeds

1 litre vegetable or ham stock

salt and pepper

2-3 tbsp olive oil

150ml crème fraiche

Method

Heat the oil in a pot, add the onion, carrot, celery, bacon and garlic and sauté for 5 mins. Add the beans and stock, bring to the boil then simmer for 60-90 minutes, until the beans are soft, topping up with water if necessary. Add the tomato, cumin, basil, chorizo and lime then simmer for a further 20-30 mins. Season, garnish with crème fraiche, serve.