Tag: beans

haricot beans and cabbage

Ready steady cook 11 oct 2013


The remains of the haricots from the shepherds’ pie mix. What to do with them?

There was a cabbage in the fridge. There’s nearly always a cabbage in the fridge, and we are very samey with the way we use it, so I thought I’d do a little experiment. So I chopped about 30g of chorizo* quite small, and slung it in the baby slow cooker with a roughly chopped onion and a little olive oil.

Then, at supper time, I steamed some finely shredded cabbage, while the beans, chorizo and onion were transferred to a bigger pan, and warmed through. I added some herbs too.

*Chorizo is one of my go-to ingredients – oil and paprika and garlic in one hit. Delicious. I buy it in rings from Aldi, usually, where it is dead cheap compared to anywhere else. This one I’m using now is a fancy smoked chorizo from the food market, but even this one would have been about 50p for 30 grams.

I finely diced about 30g, and roughly chopped an onion, and slung them in the small slow cooker for an hour or so (I’m getting so much use out of that thing!), with a splash if olive oil.  I shredded about 1/3 of the cabbage, and cooked it in very little water and some ground black pepper for about six minutes. While the cabbage was cooking,tThe haricots went into a deep frying pan with a tiny bit of water to warm up, and I added some chopped herbs and the chorizo/onion mix. Drained the cabbage and added it to the bean mix. It was spectacularly good, much better than I actually expected Will be making it again!

pork and beans

I have a constant and ongoing battle with my freezer. I used at one point to have three freezers – the one in our USAnian fridge, a 3/4 height one out in the shed, and an under-counter sized one that lived under the stairs, and was entirely filled with minced oxcheek, which we bought in bulk and fed to the cats.

The oxcheek supply fell through, and we gave that (elderly) freezer to some friends. Then in the spring of 2009, we sold the 3/4 one and replaced it with a new under counter under the stairs, partly because our supplier of wonderful Dexter beef was no longer farming cattle, and so we weren’t buying half a cow at a time. Then we moved here, and had no room for anything but the USAnian beast, which in truth is plenty, but I still cannot get out of the mindset of being a three freezer owner, and thus am constantly struggling to fit things into its thankfully Tardis-like interior.

Anyway, I ramble. But we need to actually, you know, *eat* some stuff from the freezer, rather than trying to stuff still more in, so I am on a mission to clear some space. With this in mind, I rummage in its bottom drawers (ooh er), hurling aside the beef mince, the lamb mince, the pork mince (who put that there?), the chicken breasts, seeking the pork steaks, and after all that effort, I got one just one.

Just one because we don’t eat a lot of meat these days, and one is plenty for two of us. When it had thawed, I cut it into cubes, browned them in some olive oil, fought Lilith for possession of the cling film, transferred them to a bowl on a temporary basis, and put the bowl in the grill (then watched Iggy doing his damnedest to open the door of said grill). Then I chopped the white part of two leeks (the green went into the soup pot) and a couple of cloves of garlic, added some butter to the pan, and softened them down, adding some chopped fresh sage leaves.

Then in went a heaped teaspoon of grain mustard (I’m very much in love with this as an ingredient right now),  a dessertspoon of flour, and stirrred it round, then added a good slosh of cider, the pork, and the contents of a carton of haricot beans. Seasoned to taste.

Cooked it for about 25 minutes with a lid on, then removed the lid for the last five minutes or so and turned it up to reduce the sauce. Ate with sautéd potatoes and some brussels sprouts.

green beans and tomato

We’re a bit over veg’d this week, as we bought mushrooms and asparagus as well as the box, and so we’re starting to panic a bit over what’s left this week, given another box arrives tomorrow.  Think I’ll have to cancel next week’s …

Tonight, we looked at the large number of runner beans, and I used half of them thus:

Topped and tailed the beans, cut them into chunks of about – oh – 3cm, I guess, and simmered them for about six minutes.  While that was going on, Pete chopped an onion and some garlic, and I sautéd them in some olive oil till soft, then added a carton of passata (sieved tomatoes, for those who haven’t tried it).

Put some fusilli on to boil.

We had half a bunch of parsley in the fridge, left from making a beef stroganoff on Saturday (bad, bad …) – I wouldn’t normally buy parsley at this time of year, but mine has been slow to take off in the herb garden this year.   So Pete chopped up the remains and we added it to the tomatoey mix close to the end; added some fresh ground pepper too.

We topped it with grated parmesan, and it was really nice – very simple summer food. It would work with all sorts of veg, I reckon.

beef and borlotti bean stew

beef and borlotti bean stew

Using up: ribeye steak, tin of borlotti beans, 2/3 jar roast yellow peppers

As previously mentioned, we brought back some meat from our Wales camping trip.  Neither Pete nor I are that fond of steak in its natural form these days – we are too old and badgery to digest it properly 🙂 But we still had three left (P stirfried one a couple of nights ago, and it was delicious).  However, we do like a nice casserole.

So … rummaged in the cupboards and this is what I concocted.

Chopped up 2 sticks of celery, 2 carrots, 1 large courgette into small dice.  Sautéd these down with a chopped onion, several cloves of minced garlic, and a sloosh of olive oil.  I just stuck a lid on the pan and let it get on with it for 20 minutes or so.

Found two tired mushrooms in the fridge and chopped them very small – more for flavour than appearance. Retrieved the jar of roast yellow peppers that I opened last week and had forgottten (oops), and sliced up the remaining contents. Sliced the steaks into chunks and put all these in a big cast iron casserole dish.

I added a tin of borlotti beans that was so old it was going rusty (!), a tin of chopped tomatoes, half a glass or so of red wine, the sautéd veg, seasoning, and sage / thyme / rosemary from the garden.

This sat on a very low light at the back of the cooker while I cooked our supper (we always try to leave casseroles till the next day, they taste so much better), then it was put in a very slow oven to cook overnight.

Bada innaboxAt about 2.30 a.m. the smell was driving me mad, so I came down and switched it off.  I found Liessa sitting on the worktop beside the cooker, basking in the heat from the oven 🙂

This morning, I decanted most of it into three tubs for the freezer, while leaving enough for our supper tonight (nom nom nom).  So three steaks have made eight servings – not bad 🙂

p.s. Photograph taken before it went into the oven, as the “after” pic didn’t come out very well.

sausage, runner beans and stuff

sausage and runner beans

Using up: runner beans, sausages

Apologies for lack of posting – we have been camping for a few days in West Wales, and we should have taken an ark rather than a tent.

I brought back three fat butcher’s sausages, and this is what I did.

Drizzled the sossidge with a little olive oil, and set them in a tray in the oven at gas 6.

Headed, tailed and sliced up the runner beans that were ten days old {mea culpa], put them in a pan with cold water, brought to the boil, and simmered for 8 minutes.

Chopped up an onion and some garlic, removed some of the sausage-y oil from their pan, added a bit more to it, and sauteéd it in a pan.  Chopped sage and rosemary from the garden, and added to the pan.

Drained the green beans, and put in about 2/3rd of them – the rest will go into a wrap with some other bits for a lunch.  Looked at it all and decided it wasn’t quite right, so opened a jar of roast yellow peppers, cut up about half, and slung them in.

Cooked some macaroni, and while that was going on, cut the sausages into 1″ chunks and put them in the frying pan.

Then macaroni and cubed feta added, with a good grate of black pepper.  It really was *delicious*.

from veg to meatballs to pasta bake

meatball extravaganza

Using up: veg

As stated last week, we are over-vegged, and need to use it up before we go away for the long weekend that’s coming up.

So, on Friday night, I chopped up four red peppers, two onions, several mushrooms, and four (I think) courgettes.  These were sautéd down in my huge shallow Circulon pan (the one that’s too big to go in any of the cupboards) with some olive oil, a fair bit of garlic, and sage and oregano from the garden.

Then I took a bag of Ikea meatballs (great standby for the freezer!) and turfed them into the mix, and added a carton of creamed tomatoes (another great standby).  Bit of salt and pepper, and left to cook through for about 20 minutes.  We consumed two goodly portions with spaghetti.

On Saturday morning, I put another 3 meals’ worth into 2-portion tubs, and froze them, keeping back about 300ml of veggy sauce.

And on Sunday evening feeling, as we were, rather depleted, due to an *excellent* party on Saturday, 120 miles from home, we boiled some pasta shells, dumped a can of borlotti beans into the leftover sauce, and mixed the pasta and sauce together.  A mozzarella chopped over the top, and some basil from the garden, 20 minutes in the oven – bosh.  Dinner.  Hardly any effort, and really nice.

So, one bag of meatballs, an assortment of tired vegetables, a tin of borlotti beans and a carton of passata – 10 meals.  Gotta be good 🙂