By Hermione Cole | Winter 2023

Spiced White Beans with Roasted Carrots and Crispy Kale

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Serving: 2 people

Prep Time: 10 minutes

Cook Time: 20 minutes

Boldbean & Co


3 carrots (red core Chantenay are best)

2 tbsp olive oil

1 tsp cumin seeds

100g kale, stalks removed

1 tsp Maldon Salt

2 tbsp coconut oil

1 onion, diced

3 garlic cloves, crushed

1 red chilli, finely diced

3-inch piece of ginger, peeled and grated

1 tsp black mustard seeds

2 tsp turmeric

1 tsp garam masala

1 tsp ground coriander

3 vine tomatoes, roughly chopped

1 x jar of Bold Bean & Co White Beans

1 x 400g tin of coconut milk

1 pinch of Maldon Salt

Serve with: natural yogurt, mango chutney, coriander leaves


We’ve teamed up with our good friend’s Bold Bean & Co in creating a perfectly spiced bean dish, accompanied with sweet, slow roasted carrots and crispy kale to add texture.

Bold Bean & Co’s Organic White Beans (haricot beans) are perfect to use for this dish as their bean’s are slow-cooked in which allow them to hold their shape when being cooked., creating the perfect, buttery and smooth flavour.

Amongst a bundle of spices such as chilli, cumin and garam masala, we add carrots to bring a gentle sweetness to the dish, with also a generous pinch of Maldon Salt to enhance the sweet notes and counteract the bitterness.

  1. Preheat the oven to 180C.
  2. Start by roasting the carrots. Peel the carrots and cut them into 2-inch pieces, then toss in some olive oil and 1 tsp of cumin seeds. Season with Maldon Salt and pepper and place in the oven to roast for 15 minutes.
  3. While the carrots are cooking, start the spiced beans.
  4. Melt the coconut oil in a large sauté pan. Add the diced onion and cook gently until softened. Then add the garlic, chilli, and ginger and cook for another minute. Then add the cumin seeds, turmeric, black mustard seeds, garam masala and ground coriander and cook for another minute. Follow this with the chopped tomatoes. Cook these down gently until they collapse and soften.
  5. Once the tomatoes are soft, add the Bold Beans & Co White Beans – including their juices – and the coconut milk to the pan, and mix. Then gently simmer this for 10 minutes until lovely and thickened. Season well with Maldon Salt and cracked black pepper.
  6. Once the carrots are cooked remove from the oven and tip out of the baking tray. In the same baking tray then add the kale leaves.
  7. Drizzle in olive oil and a good pinch of Maldon Salt and scrunch together with your hands so they are well coated. Place this back in the oven for 5 – 10 minutes until crispy but still green.
  8. Remove from the oven.
  9. To serve, spoon the beans into bowls and top with the cumin roasted carrots, crispy kale, and some coriander. Serve alongside some natural yoghurt and mango chutney.
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