This post follows on nicely from the last one. The link? Both recipes were shared with me by Emirates cabin crew. A complete coincidence, but not surprising I suppose living where I do. I have decided that the best thing to do with the blog while living in Dubai is to collect international recipes – this recipe is number two in the series and shared with me by Raquel who is Portuguese – although the recipe is Mexican. You can follow Raquel’s travels on Instagram here.
a red pepper/ capsicum
a bay leaf
ground black pepper
a 400g can of beans (such as red kidney beans)
eggs (maybe one per person – how hungry are you?!)
chopped coriander or parsley to garnish.
Chop one onion and throw it in a pan with some olive oil. Let it fry for a bit and add four chopped tomatoes, red capsicum to your liking, a bay leave and some ground black pepper. Add some organic tomato puree. Let it cook for 3 minutes. Add a 400g can of beans (I used red beans) and let it cook for 2 minutes. I smashed the beans a bit to release its flavor into the stew. Add the eggs (as many as you like), some salt and cover the pan. Let it cook for 5 minutes. At the end sprinkle some coriander or parsley and voilà!
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.
Two 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.