I looked at the remaining kidney beans, and I really felt that they weren’t going to make a substantial meal, so I bunged a load of black eyed beans into soak. I know you don’t generally need to soak/boil them, but these were quite elderly, so I thought it best.
On Sunday morning, I nipped round to the Turkish greengrocer and bought six red peppers, a huge mound of broad beans in their pods, a bunch of flat parsley, two aubergines, and two courgettes. And an enormous tin of tomato puree for 99 pence!
So on Sunday, into the slow cooker went three red peppers and two onions, thinly sliced, plus four carrots and a courgette, some diced chorizo from the very old one I found in back of the fridge, and a little olive oil. And a bit later, four diced cloves of garlic, because you can’t have too much garlic.
Left that for a while to soften the veg, then added the remainder of the kidney beans, the black eyed beans (which I had boiled for 30 minutes earlier). I put half the tomato purée in a bowl, added about a glass of red wine left over from the other night, and some water, then added that to the slow cooker. Also added some bay leaves, and chopped fennel leaves, from my herb garden. Seasoned it a bit and left it for a couple of hours.
I’d made some barley bread (because i found some barley flour in the flour cupboard) in the morning and left it to rise, so baked that off to accompany the bean stew. It was so gorgeous we went back for seconds, and there’s still a load left.
The rest of the tomato purée was mixed with the last of the red wine and a little water, and put in the freezer. That’s really cracking value, and I shall be using it again.
black eyed beans