Should I apologize for my single-mindedness ? – naah.
I’ve completely rearranged my pantry so that my spices & stuff now have their own section; and have fallen in love with cooking new recipes all the time. Only problem is storage; and I’m about to run out of room in the frig and the freezer. Will be obliged to stop cooking for a while. :\
Bean, Potato & Vegetables Bake
- 2 tbsp oil
- 3 large potatoes, 1 red capsicum and 1 large-ish zucchini, all cut into bite-sized pieces
- 8 or so large-ish button mushrooms, halved
- 400g tin whichever beans you like best, drained and probably rinsed
- 400g tin chopped tomatoes
- 2 tsps smoked paprika
- 1 tsp ground cumin
- ½ tsp hot chilli powder OR 1 long red chilli, sliced
- black pepper
- 75g cheddar, grated
- 3 pieces dark chocolate, bashed to bits with the base of your cooking knife (or whatever)
- Fresh parsley to serve
- Pre-heat oven to 200°C
- Spread the diced potatoes out in a large casserole or baking dish, add the oil and toss. Roast, tossing again halfway, for 50 minutes or until the cubes are starting to get crisp.
- Add all of the vegetables to the dish, along with the kidney beans, tinned tomatoes, and spices. Season generously, and mix well to combine. Return to the oven for a further 30 minutes, until the vegetables are soft and the tomatoes have formed a rich sauce.
- Scatter the chocolate and stir it well in; then top with the grated cheese and bake for 15 more minutes.
- Serve topped with parsley if desired.
This one created a real storage problem, as I wanted to keep it the more-or-less single layer it was cooked in. Had to leave it to go totally cold, and could then pick the remaining three-quarters in three sort of solid bits; each went onto a dinner-plate, into a big freezer bag and then into the frig. So now you know why storage is at a premium !
I think I’ll have to invest in those foil food-keepers with lids that Nigella uses so much. Reusable and all, and not plastic – win|win, right ? Besides, they don’t take up as much room as the plastic ones do, so I could cook, like, more .. [grin]
Oh yes: note that this dish takes a tad under 1¾ hours to cook, allowing for the taking out of the oven and steaming up the specs and swearing, stirring, and returning to the oven again (X 2) ..
BLACK BEAN & SWEET POTATO CHILLI
- 2 large-ish sweet potatoes, chopped into small cubes
- 2 tbsps olive oil
- 2 tsps medium chipotle seasoning (1 if hot)
- 1 tsp salt
- 2 tbsps olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red capsicum, diced (sorry, Sue 1: see additional bit at bottom ..)
- 2 long red chillis, seeds in, sliced fine OR a jalapeño, seeded and sliced (2)
- 1 tbsp cumin
- 1 tsp hot chilli powder
- 1 tsp dried oregano
- 2 cans diced tomatoes (3)
- water as needed
- 1½ tbsps polenta
- 1 tsp salt
- 3 squares dark chocolate
- 2 cans black beans, drained, rinsed
- sour cream to garnish
- Preheat oven to 220C. Line baking sheet with baking paper. Combine chipotle, tsp salt and 2 tbsps oil in a large bowl, mix, and toss to coat the sweet potatoes. Spread the cubes on baking sheet in a single layer, and roast in preheated oven until the outside is crunchy and inside is tender, 20″—25” (good idea to turn them over half-way through). Let cool.
- In a slightly cavernous dutch oven put the olive oil, onion, garlic, capsicum, chillis, chilli powder, cumin and oregano: stir well and cook over medium heat until onion is softened (~ 5”).
- Add tomatoes, and some water to cover, and bring to simmer. Add polenta, salt and chocolate. Bring back to simmer, stirring constantly; then reduce heat to low and simmer for 30”.
- Stir drained black beans and cooled sweet potatoes into the mixture. Add water if it’s too thick. Simmer about 15”. Season to taste and serve topped with sour cream.
I forgot to drain the black beans; but that meant the chilli didn’t get dry. Every cloud. :)
Sweet potatoes can be hard to chop – a bit like .. oh, pumpkin. Or maybe it’s that I don’t have the hand strength of yore. I chopped mine into ¾-of-the-top-joint-of-my-little-finger-sized chunks; but next time I’ll make ’em a bit bigger, I think. Might even go the whole of the top joint ! – I do like to live dangerously from time to time ..
The sour cream on any chilli (and I’m making a lot of these) is simply heavenly ! But of course you can serve chilli over rice; and this one’s great for rice because it has luverly sauce.
And here’s something for Sue, to whom nearly all the recipes I post are no good on account of their various nightshades content:
Replacing the nightshades in cooking
Have you come across her posts before ? – if not, I grin smugly. If so, I trudge off dismally ..