Bean Bala Cheese Bowl

This vegan kidney bean recipe is hearty, flavourful, and powered by plant-based protein. Blended with creamy Bala Cheese, lemon, garlic, and olive oil, this dish transforms humble beans into a rich and tangy meal. Served warm with fresh vegetables, flatbread, or pita, it’s a quick and nourishing dairy-free recipe perfect for lunch or dinner.

Ingredients

• 1 tin red kidney beans (234 g, drained)

• 120g Bala Cheese (vegan, dairy-free)

• 1 heirloom tomato, chopped

• ¼ cucumber, chopped

• 2 garlic cloves

• Juice of 1 lemon

• 20ml olive oil (tip: use the oil from your Bala Cheese jar for extra tang)

• 1 spring onion, chopped

Method

1. Blend the base
   In a blender, combine Bala Cheese, garlic cloves, lemon juice, and olive oil. Blend until smooth and creamy — this will be the sauce that coats the beans.

2. Mix with beans
   Pour the sauce into a pan with the red kidney beans. Stir well to coat the beans in the creamy, dairy-free mixture.

3. Cook
   Heat on medium heat for about 7 minutes, stirring occasionally, until the beans are warmed through and the flavors come together.

4. Add vegetables
   Top the beans with chopped tomato, cucumber, and spring onion for freshness and crunch.

5. Serve
   Serve warm with flatbread or pita. This dish makes a delicious vegan main meal, protein-packed snack, or part of a Mediterranean-inspired spread.