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Amaizin – The Organic World KitchenAmaizin – The Organic World Kitchen Skip to content Products Recipes Products Recipes News News In the media Connect News News In the media Connect English Nederlands Home Products Recipes News Connect Nederlands Home Products Recipes News Connect Nederlands Join our world of flavour we're a b-corp Find out why Play Video Explore a world of beans Snackattack? Follow the flavour trail for snacksperation Spicy Bean Stew With Coconut Polenta 2 red onions 2 limes ½ tsp sugar 2 tbsp olive oil 10 g coriander 1 bay leaf 2–3 spring onions 4 garlic cloves, chopped 1½ tsp ground cumin 2 cans Amaizin kidney beans 1½ vegetable stock cubes 1 adjuma or habanero pepper 250 g polenta 250 ml full-fat coconut milk Toss onion rings with lime juice, sugar and salt. Set aside. Sauté chopped onion, coriander stems, bay leaf and spring onion for 4–5 minutes. Add garlic and cumin. Add beans (with liquid), stock and pepper. Simmer gently. Cook polenta with water, coconut milk and stock until creamy. Remove pepper and the bay leaf. Stir lime juice and spring onion greens through stew. Serve polenta topped with bean stew, coriander leaves and pickled onion. Creamy Tomato Cannellini Soup 3 tbsp extra virgin olive oil 1 yellow onion, finely chopped 3 garlic cloves, sliced 800 g tomato pulp 2 cans Amaizin cannellini beans in tomato sauce 1½ vegetable stock cubes 1 tsp sugar 1 tbsp balsamic vinegar A few basil leaves Heat the olive oil in a soup pot over medium heat. Cook the onion and garlic for 4–5 minutes until soft and translucent. Add the tomato pulp, beans with their sauce, 1½ cans of water, stock cubes and sugar. Bring to the boil, cover, reduce the heat and let simmer gently for 20 minutes. Stir in the balsamic vinegar, season with salt if needed, and blend the soup smooth using a hand blender. Serve with an extra drizzle of balsamic, a few basil leaves and a pinch of black pepper. Cajun Rice & Beans With Smoky Portobellos 4½ tbsp olive oil 1 large onion, chopped 2 celery stalks, diced (reserve some leaves) 1 green pepper, diced 3 garlic cloves, finely chopped 2 tbsp tomato paste 2 tbsp Cajun seasoning Leaves from 4 thyme sprigs (or 1½ tsp dried) 1½ tsp smoked paprika 250 g basmati rice 1 can Amaizin kidney beans, rinsed and drained 1 vegetable stock cube 4 portobello mushrooms 1 tbsp soy sauce 1 tbsp balsamic vinegar 1 tsp sambal oelek 150 g (vegan) Greek-style yoghurt Heat 2 tbsp oil in a pot. Cook onion, celery, pepper, garlic and ¼ tsp salt for 6–7 minutes. Add tomato paste, Cajun spices, thyme and ½ tsp smoked paprika. Cook 2 minutes. Rinse the rice until the water runs clear. Add rice, beans, stock cube and 475 ml boiling water. Bring to a boil, cover tightly and cook on low for 12–15 minutes. Mix remaining oil, soy sauce, balsamic, sambal and smoked paprika. Coat the portobellos and fry in a pan until golden on both sides. Serve rice topped with mushrooms, yoghurt and chopped celery leaves. Roasted Harissa Carrots With Spiced Onions & Chickpea spread 4 spring onions, roots trimmed 2 cans (400 g each) Amaizin chickpeas ½ tsp baking soda 1 bunch carrots (about 700 g), tops removed, thicker ones halved lengthwise 2½ tbsp olive oil 75 g tahini 30 g parsley, roughly chopped 1 large garlic clove Juice of 1 lemon 40 g raisins 2½ tbsp hot harissa Flatbread, to serve Preheat the oven to 240°C. Slice 1 spring onion lengthwise into thin ribbons and place them in a bowl of ice water — this helps them curl nicely for serving later. Add the contents of 1 can of chickpeas (liquid and all) and the baking soda to a large pot. Place the carrots on top. Bring to the boil, cover and cook for 10–12 minutes until the chickpeas are soft and the carrots are just tender. Heat ½ tbsp olive oil in a frying pan over medium heat. Halve the remaining spring onions lengthwise and place cut-side down in the pan. Weigh them down with something heavy and cook for 3–4 minutes until lightly charred. Flip and repeat. Remove from the pan and roughly chop. Transfer the carrots to a roasting tray to steam dry. Rinse and drain the chickpeas. Add them to a food processor along with the charred spring onions, tahini, parsley, garlic, lemon juice and ½ tsp salt. Blend until smooth, adding 2–4 tbsp water gradually until silky. Drain the second can of chickpeas and add them to the carrots. Toss with 2 tbsp olive oil, the raisins, harissa and ½ tsp salt. Roast for about 20 minutes until golden and cooked through, turning halfway. Spread the spring onion–chickpea spread onto a serving dish. Spoon the roasted carrots and chickpeas over the top, finish with the curled spring onion ribbons and serve with flatbread. More recipes Taste chips in Amaizin flavours Do you hear something crackle? Tortilla Chips Natural 150 G Crispy Chili Oil Tortilla Chips Nacho Cheese Tortilla Chips Chili Tortilla Chips Natural 75 G Tortilla Chips Paprika Tortilla Jalapeño Rolls Tortilla Rolls Tomato Tortilla Chips Natural 250 G We want more Pack your bags and explore great flavours Organic flavours from all over the world are truly Amaizin! But there is more… Read the Amaizin story News and blogs 10 Vegan Food Swaps Bursting with Flavour 🌱 Read more Fibremaxxing. Are you in? Read more Additives explained! Read more Follow us! 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