Introducing Bold Bean Co's Queen Red Beans - a delicious and unique red bean packed with flavour. These earthy and rich red kidney beans are specially selected for their thin deep and earthy flavour with a creamy bite. Perfect for vegans, cooking enthusiasts, and the health-conscious. One of the best things about Bold Bean Co's Queen Red Beans is their convenience. They come in a glass jar, ready to be used in any recipe. They are perfect for busy weeknight meals, meal prepping or simply eaten straight from the jar. Mash them up, stew them up, crunch them up - they're packed full of natural protein so great for vegetarians and meat reducers. Too often typecast in a chilli con carne, try a red bean bourguignon or dress them with harissa for a rich kick. WHAT MAKES THEM A QUEEN? This variety of red beans has a thinner skin and is far creamier than canned or tinned red kidney beans. Each bean variety is suited to different growing conditions so they are sourced from the best possible climate. Bold Bean Co’s Queen Red Beans are then cooked low and slow to preserve their flavour and texture - hence why they’re so creamy and full-flavoured. WHY CHOOSE JARRED BEANS? Loved by celebrity chefs, jarred beans are a great way to add delicious flavour to your dishes without spending time soaking and boiling dried beans. There is no sodium metabisulphite or other additives in these beans, so you can enjoy them in their most natural form. Why not try Red Bean Ragu? Ingredients 5 tbsp olive oil, plus extra to serve 2 carrots, finely diced 1 celery stalk, finely diced 500g mushrooms, finely chopped 2 bay leaves (fresh or dried) (optional) 2 small onions or 3 banana shallots, finely chopped 2 garlic cloves, crushed 1 tsp dried mixed herbs or oregano (or freshly chopped herbs: rosemary, thyme and parsley) ½ teaspoon dried chilli flakes 300ml red wine or red vermouth 1 jar Bold Bean Queen Red Beans with their bean stock 400g can chopped tomatoes 1 chicken or veggie stock cube 250g ricotta (or torn mozzarella, goat’s curd, burrata or queso fresco) 500g long pasta, such as pappardelle or tagliatelle 100g Parmesan (or Pecorino, Grana Padano or veggie alternative), grated A small bunch of basil (about 15g) Directions 1. Heat the oil in a large, deep saucepan over a medium heat. Add the carrots, celery, mushrooms, bay leaves and onions, along with ½ teaspoon salt. Give the mixture a good stir so that the veggies are coated, then sweat for 15–20 minutes, stirring occasionally, until the ingredients are beginning to soften and have shrunk significantly. It may seem like a lot of oil, but when creating a meat-free ragu, you need to bring in the fat from elsewhere, so don’t be afraid of this! 2. Add the garlic, herbs, and chilli flakes. Increase the heat to medium–high and cook for 1 minute. If there is still some liquid in the pan from the mushrooms, cook for a little longer until this is reduced and some of the base begins to stick to the bottom of the pan. 3. Pour in the red wine or vermouth, deglazing any veg that had begun to caramelise at the bottom of the pan. Allow the alcohol to cook off for 5–8 minutes, then reduce the heat to low simmer and add the red beans with their bean or veg stock, breaking them up in your hands as you go to allow some to thicken the sauce. If using unsalted canned beans, make sure to add a good pinch of salt here. 4. Tip in the chopped tomatoes and mix through. At this point, add the stock cube, breaking it up with your fingers and letting it dissolve in the liquid of the stew. Bubble for 20 minutes for jarred beans, or 26–28 minutes for canned, adding a splash of water if it becomes too dry. 5. While you’re waiting for the ragu to thicken, spoon the ricotta into a bowl. Lightly mash using a fork, and season with a pinch of salt. 6. Cook the pasta according to the packet instructions (but make sure your water is salty!). Once cooked, drain, then