Cool beans: Recipes and tips for preparing and cooking dried beans

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Top tips for soaking, cooking and storing beans Many of the best recipes will require dried beans soaked in advance of cooking, which needs a little planning. I love to up the veg so I’m adding handfuls of black kale and lots of fresh vibrant parsley.” Ingredients: 200g dried Judion or Faba beans, soaked overnight in plenty of cold water 2 tbsp good extra virgin olive oil, plus extra for trickling 150g chorizo sausage, cut into rough cubes 2 medium leeks trimmed, rinsed and cut into 1cm rounds 1 onion, chopped 4 garlic cloves, 1 left whole, 3 peeled and thinly sliced 1 tsp of smoked paprika A sprig of rosemary 2 bay leaves 1.2 litre vegetable stock A medium colander full of kale leaves, stalks stripped, leaves washed and roughly chopped A handful of parsley leaves roughly chopped 4 slices of sourdough, or similar good bread Sea salt and freshly ground black pepper Method: 1. Brindisa’s butter bean and marinated artichoke dip open image in gallery Brindisa’s butter bean and marinated artichoke dip Makes: 750g Ingredients: 1 jar Navarrico Judión Butter Beans, rinsed and drained 200g Navarrico Marinated Artichokes, chopped 2 tbsp Brindisa Arbequina extra virgin olive oil, plus a little to finish 2 tsp lemon juice ¼ tsp salt A small pinch white pepper 3 tbsp cold water Parsley leaves for garnish Method: 1. Brindisa’s smoky chickpea and lentil sausages open image in gallery Brindisa’s smoky chickpea and lentil sausages Serves: 4 Ingredients: 100g Termens Spanish walnuts, chopped medium-fine 100g panko breadcrumbs 500g cooked La Salmantina Castellano chickpeas, rinsed and thoroughly drained 500g cooked Luengo Pardina lentils, rinsed and thoroughly drained 100g Navarrico Piquillo pepper strips 1 plump clove garlic, minced/very finely grated 4 tbsp Brindisa Arbequina extra virgin olive oil, plus more for frying 1 tbsp Unió Moscatel vinegar 1½ tsp Netasa pimentón dulce 1½ tsp Catalan oregano rubbed from the bunch 1½ tsp salt ¼ tsp sugar ¼ tsp black pepper Method: 1.