Slow Cooker Bean Chilli

As usual, I am starting the year cooking in a very frugal fashion. My aim is to get to the back of my cupboards and to the bottom of my freezer by the end of the month and to have spent very little on food.

Today I was very organised; I cooked my dinner in the slow cooker, using beans that I had soaked overnight, before I left for work. Those of you who have experienced my severe aversion to mornings will be very impressed!

This is very different from the way that I would usually make chilli; because I am in serious fridge-emptying mode I used the remains of a jar of spicy tomato salsa dip and finished off a bottle of peri peri sauce for the base.

The chilli was incredibly cheap to make. However, I did spend money in the co-op on some (very unseasonal) salad, wraps and soured cream (which was in the reduced section). Steve is very good at making Tortillas, I will ask him to share the recipe with you sometime.

There was enough the next day to make enchiladas – yum.

Slow Cooker Bean Chilli


  • Slow cooker bean chilliTwo cups Black-eyed Beans – soaked overnight
  • One cup of Kidney Beans – soaked overnight
  • One cup of Puy Lentils
  • 1/2 pot Tomato Salsa
  • approx 3rd bottle Peri Peri Sauce
  • 1 teaspoon Chilli & Lime Flakes (you can use chilli flakes without lime – I happened to already have this and am in using-up mode)
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Vegetable Stock powder
  • an Onion, finely chopped
  • a few cloves of Garlic, chopped
  • Water, enough to cover the beans


Soak the beans the night before. Drain before using.

Put all of the ingredients into the slow cooker on it’s lowest setting. Leave to cook for at least eight hours.

Serve with wraps or rice.

For the enchiladas – put a large spoonful of the Bean Chilli into the centre of a wrap, fold two ends inwards and then roll up. Place in an oven proof dish. When you have got as many wraps as you want into the dish put sour cream on top (I didn’t measure it out, I just used the remains of the pot from the previous day) and cover with grated cheese. Bake in the oven at 180oC for approximately half an hour.

Slow Cooker Bean Chilli


Mulled Wine Fruit Cake

Happy New Year!!

This recipe was a flash of inspiration the day after a Christmas Party when there was a little left over mulled wine.

I haven’t been given permission to share the family mulled wine recipe, but however you make it it will benefit from the addition of oranges which when soaked in mulled wine make this cake rather special.

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  • 300ml/ 1/2 Pint Mulled wine
  • 250g/ 8oz Sultanas
  • 250g/ 8oz Dried Apricots
  • 200g/ 7oz Soft Brown Sugar
  • 1 Egg
  • 250g/ 8oz Self-raising Flour
  • Orange Segments (mine were from 2 small Satsumas)


Soak the dried fruit and sugar in the mulled wine for at least four hours – overnight is best.

When you are ready to put the cake in the oven, preheat it to 180oC and line a round cake tin with baking parchment.

Arrange the orange segments in the base of the tin. Next,  add the egg to the dried fruit mixture and beat it in with a fork. Fold in the flour and then put the mixture on top of the oranges.

Bake for approximately an hour in the centre of the oven; it may take a little longer, you will know it is done when a skewer comes out clean. Cool on a wire rack.