mixed beans and grains

Mixed beans and grains is a recipe from Forever Beirut, which Barbara Abdeni Massaad has kindly let us reproduce. Beans are an important staple in the Lebanese diet, not yet in the UK. While one half of shorkk grew up eating beans at least once a week, the other half  had a less than healthy appreciation of these nutritious wonder plants. Was it something to do with the fact that mothers feared toxic poisoning from kidney beans or that beans were “baked” and came from a tin, so were therefore slightly frowned upon? 

Living in Lebanon there was no avoiding beans, pulses and grains. Mejadarra and madardara (lentils and rice) and balila (chickpeas) are now part of our household repetoire as we desperately try to recapture the taste of “home”. Now these dishes have taken on a new importance in Lebanon. Often eaten on Fridays, the combination of beans with grains, so much a part of Lebanon’s culinary heritage, provides an essential source of nutrition. The economic crash in Lebanon, which started in October 2019, has spiralled out of control resulting in rocketing food prices. Buying meat is beyond the reach of most. Since food is now priced in dollars, this leaves most of the population, paid in local currency, with uneviable food choices. There’s a glimmer of light in that the Lebanese understand the importance of plant based nutrition. Dishes such as this matter. 

Together beans and grains provide you with a complete protein meal, essential if you’re reducing your meat intake. You don’t have to stick to the beans suggested, use what’s in your cupboard, most will need to be cooked for the same amount of time, but all will need soaking overnight. Cooking them in a pressure cooker, this will cut down cooking time considerably.