Amaranth Beany Bake


A filling main course (easy) dish, serves 6 portions.

Country of origin: Peru.

(The decoration is optional).


150 gm dry weight
chick peas
150 gm dry weight
cannellini beans
150 gm dry weight
FAIRTRADE red kidney beans
red onion
200 g
amaranth seeds
400 ml
FAIRTRADE apple juice
50 ml
FAIRTRADE white wine
a little
Zaytoun FAIRTRADE olive oil
15 ml
curry powder



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.


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 (180 °C; 350 °F)) 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.