Bean Feast

beans

Today we’re having a Bean Feast, it’s one of our favourite dishes and so simple to make that I thought I’d share the recipe. The Waffle Towers larder has a large selection of beans, such as haricot, black-eyed, pinto, chick peas (are they beans?!), today we’re having chick peas and black-eyed beans. You will also need a pack of spice mix, (Bloke chose Old El Paso Roasted Tomato and Pepper), a tin of chopped tomatoes and a knob of butter.

Melt the butter in a casserole pot, ours is a rather heavy cast iron enamel (like this one but in volcanic orange), known affectionately as Magic Pot 🙂 , drain the beans and add to the casserole, stir to coat, then add 2 teaspoons of spice mix, or to taste. Give it a good stir to coat the beans, then add the tin of tomatoes with a splash of water to rinse the tin out. Bring almost to the boil, then put the lid on, take off the hob, and leave for the rest of the day. Oh did I mention it’s best to make this first thing in the morning? Well it is, because then the flavours develop, I call it percolating, but I’m not sure that’s the right word!

In the evening, at nomming time, put the beans on to warm through. Cook some plain long grain rice, about 6oz, I do ours in the microwave, doesn’t take too long. Then drain and rinse the rice and add to the beans. Grate some cheese, this is Bloke’s job, he likes to feel useful, bless!

Then serve the beans and rice mix with cheese sprinkled on the top and NOM! Enjoy 😀

 

Beans ‘r’ us

Today is bean day, we like beans in this house, there are jars of dried beans of all kinds, the choice for today was Black Turtle Beans and Pinto.

Once they’ve soaked overnight, Chris valiantly takes responsibility for the boiling and simmering stage, he only does this because he gets to test the beans to make sure they’re cooked, needless to say extra beans have to be added at the soaking stage for this mini feast to take place, sorry testing process.

Then it’s my turn to step up to the hot plate with my trusty and ancient Le Creuset saucepan. I melt a generous knob of butter, Chris drains the beans and chucks adds them to the pan, after a few minutes I add a couple of teaspoons of Fajita seasoning, today it was Beef flavour, suitable for vegetarians I hasten to add. Then a tin of chopped tomatoes is stirred through. After a few minutes of cooking, the beans are set aside until the evening meal for the flavours to develop. This is a critical moment, Chris spends a lot of time in the kitchen allegedly ‘guarding’ the beans, I suspect he continues with his testing.

At dinner time, while the beans are warmed through, I cook some plain rice, that is then added to the bean mix and given a good stir through. Then the bean and rice mix is piled into dishes…large portion for Chris, small portion for me…grated cheese is sprinkled on the top…then nommed!

I’m hungry now, is it dinner time yet?!