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The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Amaranth Beany Bake

Amaranth baked with beans A filling main course (easy) dish, serves 6 portions.
Country of origin: Peru.
(The decoration is optional).

Ingredients

200 gm amaranth seeds
400 ml FAIRTRADE Apple Juice
50 ml FAIRTRADE White wine
150 gm
(dry weight)		 chick peas
150 gm
(dry weight) 		cannelini beans
150 gm
(dry weight) 		red kidney beans
1 red onion
15 ml curry powder
a little Equal Exchange Fair Trade Palestinian Olive Oil
FAIRTRADE Sources
Wine
Fruit Juice
Olive Oil

Method

Preparation
Cook the chick peas, cannelini beans and red kidney beans in the usual way having soaked them all (separately) the night before.
Once cooked, drain and keep warm.
Peel and chop fine the onion.
Cooking
Cook the amaranth using the apple juice and wine in the ususal way.
Meanwhile stir fry the chopped onion (in a little olive oil) and add the curry powder. Once the amaranth is cooked, combine the seeds and curried onions with the cooked pulses and turn them out into a baking dish.
Bake in a medium oven (Gas Mark 4) for 20 minutes to ensure everything is heated through.
To serve
Serve hot.
As a main course dinner we served Amaranth beany bake, potato gratin, green vegetable (broccoli) and tomato sauce.
Time saver
Use tinned beans instead of cooked beans, it is quicker.

Type: Easy, Recipe; Class: Vegan; Geography: South America / Peru, Bolivia; Courses: Main; Main Ingredient(s): Grain: Amaranth; Pulses: Cannelini Beans, Chick Peas, Red Kidney Beans; Spices: Curry Powder (turmeric, ginger, cinnamon, cumin, coriander, chili, black pepper); Vegetables: Onions; Alcohol: White wine. Processed Foods: Apple Juice, Oil.