Tag: haricot

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.