Ingredients for 4 servings
- 360 g canned red beans / red kidney beans drained
- 50 g rapeseed oil
- 60 g onions
- 10 g garlic
- 30 g oat flakes (3 tablespoons)
- 30 g beetroot juice or cooked beetroot, mashed
- 50 g green onion or leek, thinly sliced
Orange peel chutney
- 300 g orange peel washed, blanched
- red chilli pepper
- 50 g ginger, finely diced
- red onion, chopped
- 150 g sugar
- garlic cloves
- Salt, pepper, mustard seeds, a little nutmeg
- 100 g red wine vinegar
Instructions
- Wash the orange peel warm and blanch quickly in boiling water.
- Cut into small cubes / freeze or prepare an orange chutney directly.
Tip: Instead of orange peel, this recipe can also be made with lemon peel, grapefruit peel or rhubarb.
- Chop the onions and garlic finely. Finely chop the green parts of the spring onions, pepperoncini and fresh ginger. Roughly mash the beans (or 30 g cooked beetroot) with a potato masher. The mashed beans must still have structure – i.e. no mush! Add the oat flakes, mustard and seasoning.
- Heat the oil in a suitable pan and sauté the onions, garlic, ginger and chilli in the oil. Add to the bean mixture, knead briefly and leave to stand in the fridge overnight or for at least 30 minutes.
- Make the chutney: Cut the onions into strips, finely chop the garlic, pepperoncini and ginger. Boil down all the ingredients, fill into hot jars, seal and leave to cool. Keeps for 2 – 3 months in the fridge or cellar.
- Shape four even patties (wet hands or rub with a little oil). Fry evenly in oil over medium heat.
- Serve the fried paddies on a spoonful of chutney or with a green pepper sauce or mushroom sauce. Serve with fine fried potatoes and cauliflower.
Story behind the recipe
Kidney beans are mainly known as an ingredient in stews such as chilli with or sin carne. The shape, which is reminiscent of a kidney, is characteristic and gives the bean its name. This type of bean tastes mild, is quite soft and feels slightly floury in the mouth. The red bean originates from Peru and is now cultivated in Africa, America and Asia. They are also known as red beans because of their colour. In terms of consistency, kidney beans are soft and somewhat floury and have a slightly sweet taste of their own.
About Markus Biedermann 
Markus Biedermann is a trained cook, diet chef and certified head chef and has worked in various nursing homes, also as a home manager. He therefore knows the gastronomy and elderly care from many years of experience.
It was not least the experience of loveless food preparation and uninspired use of leftovers that was at the beginning of his new home kitchen. His goal is to take care of the guests, the staff and the environment. He has received several awards in Germany and Switzerland for his innovations and his commitment to Alzheimer’s patients.
Markus Biedermann offers advice on catering systems and further training, is a multiple book author and created these wonderful bean recipes for the Global Fields bean project in Attiswil (Switzerland).
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