Dec 202010
 

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I recently discovered a fantastic new deli on Rode Road: Loria Deli.  It has an excellent range of cheeses and also dried food.  A recent trip saw me walk away with a bag of black turtle beans.  Dried beans take a little more work and foresight than canned ones, but they are easy to store and usually quite a bit cheaper than tinned beans.  Also, you can get a far greater variety of dried beans than the range of tinned ones available in most supermarkets.

I used half a small chorizo sausage in a pasta dish (recipe to come) and was wondering what to do with the remaining 1 1/2 sausages.  A bit of google research led me to this website and I found the perfect dish to try out my new beans.

You can increase the amount of spice if you wish -  I would probably increase them as  I like a bit of kick in my chilli.  The chorizo adds a wonderful depth and richness to the dish and the beans help it stick to your ribs.  If you are using dried beans, you need to soak them overnight and then drain off the water before cooking.  You can either cook them separately and add towards the end, or add at the beginning and let the chilli simmer for a few hours until the beans are tender.  You may need to add more water throughout the cooking process.  I didn’t want to dirty another pot, and I had a bit of time to spare, so I cooked mine with the chilli.  I think it helped the flavours to develop.  If you used tinned beans, you will basically just be warming them, so the cooking time is greatly reduced.

I enjoyed this dish during the rainy weather at the beginning of the week, but it  has started getting far too hot to enjoy a big bowl of chilli… More salads will be making their way onto the menu.

[recipe-show recipe=chorizochilli]

Sep 232010
 

This recipe makes a hearty dinner, and the leftovers would be delicious for breakfast also.  Although this version uses bacon, I’m sure this could be omitted to make the meal vegetarian (and also vegan).  We didn’t have any greens with the meal (tut tut) but now that I think of it, a side of spinach or zucchini would have been lovely.

Don’t be intimidated by this dish.  Although it requires a bit of foresight (you have to soak the beans the night before), and quite a bit of cooking time (up to 4 hours), it is dead easy.  We only made half the recipe, but if you made the full amount you could freeze portions for an easy dinner on another night.  And these baked beans leave the tinned version for dead.

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[recipe-show recipe=bakedbeans]

Jun 162010
 

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Unfortunately I can’t take credit for this recipe -  this comes for the blog “For the love of cooking” and as she says, she has been perfecting it for 12 years now.  I have to say, it’s a pretty great recipe.

Of course, I can’t seem to follow a recipe exactly, so here are my changes.  Instead of stew meat I used beef mince.  I used a whole red capsicum and a whole green one for both flavour and colour.  I omitted the garlic powder as I don’t have any.  I omitted the can of green chillies and instead added zucchini.  I just used a small tub of tomato paste instead of tomato sauce.  And I used 2 tins of kidney beans instead of other beans.  If you’re a vegetarian, just omit the beef – I’ve made it several times without and it’s still lovely.

To serve, I added natural yoghurt, grated cheddar, sliced spring onions, and avocado mixed with lemon juice, salt and pepper.  Usually I would serve with rice, but I had leftover cous-cous to use up.  I topped with a healthy serve of corn chips for crunch.

This recipe makes at least 4 large man-sized serves, so we divided up the remain and froze it for a meal at a later date.  I recommed you start this recipe early in the day so the flavours of the chilli have time to blend and develop.  As the smells waft through the house it will be very difficult to resist scooping up a portion early but I promise it is worth the wait!