Hi everyone
Ive enjoyed learning about the different nuances of food and culture. The emphasis on spices in the middle east versus herbs in France for example. In New Zealand we eat our beans in the morning as a breakfast for with tomato sauce. Else where in the world beans are the quintessential replacement for potatoes in dinner meals. I have two bean recipes for you today. One is spanish in origin the other french. Both are yummy.
For the spanish one the ingredients are:
100gms bacon diced
2 chorizo sausages sliced (if you can't find chorizo just replace with more bacon)
2 Tablespoons olive oil
1 onion finely chopped
1 leek thinly sliced
1 red capsicum deseeded and chopped
2 cloves of garlic finely chopped
2 cans of beans 400gm approx each - I use red kidney and cannellini. Rinse the beans well and let drain
2 bay leaves
2 tablespoons ground cumin
500 mls Beef stock
salt and pepper
In a large saucepan fry dry fry the bacon and chorizo for 5 mins on medium heat until bacon is crisp. Add the olive oil and the garlic,onions, leek and capsicum. Fry gently till tender -3 minutes. Add the beans, bay leaves and half the cumin to the saucepan. Add the beef stock and some water to cover the ingredients. Bring to the boil and then reduce heat and simmer for half an hour or until the beans are tender. Watch the liquid if its getting dry and the beans still aren't cooked add a bit more water. Hopefully you don't have to though as using canned beans rather then dry beans means they are already fairly soft. Once cooked take off the heat take the bay leaves out and add the second tablespoon of ground cumin. Taste and season to taste. Note you may not need much salt as the bacon and the beef stock add salt to the cooking. Enjoy this dish can be eaten cool or as I like it warm with a nice bbq steak or some roasted lamb. Yum!!
Speaking of lamb my french inspired bean dish this is made with a a leg of lamb roast. So when finished you have a complete meal. Its not as easy as the spanish version as the french love their herbs and not everyone is as lucky as me to have a great big herb garden.
Ingredients
Lamb:
1 leg of lamb
5 whole cloves of garlic
2 sprigs of rosemary
olive oil
salt and pepper
Beans:
3 cans of beans 400gm approx each - I use red kidney, cannellini and chick pea. Rinsed and drained
2 onions sliced
2 leeks sliced
12 whole garlic cloves
1 and 1/2 litres chicken stock - if prefer you can have half stock and half water.
2 sprigs of rosemary, leaves only chopped
2 tablespoons olive oil
bouquet garni - a mix of fresh herbs tied together with string. I use thyme, parsley, bay leaves and rosemary as a base and then whatever other herbs are around.
salt and pepper
Heat oven to 200 degrees
Pull out the lamb and pierce holes in the skin top side up and stuff a garlic clove and some rosemary in each hole. Rub with olive oil and season with salt and pepper. Place to the side.
Get out a roasting dish that will fit the lamb and put it over an element on the oven. Put the olive oil in and heat on medium. Put the rosemary in and let it sizzle for 30 seconds. Put the garlic cloves onions and leeks in the pan and stir around for 5 minutes until tender. Watch them so they don't burn.
Add the beans and cook for 1 minute then add the stock and place the bouquet garni on top. Bring to the boil.
If you have a rack that fits across the pan use it to place the lamb on top so there is a bit of space between the bean mixture and lamb. Its not the end of the world though if you don't as the lamb can sit on the mixture itself. The good thing with the rack as the juices from the lamb then fall into the bean mixture and the lamb isn't so wet underneath.
Once you have the lamb on board put the pan in the oven and turn the oven down to 160 degrees. If you like a slow cooked lamb cook for 3 hours watching the beans and topping up with more stock or water if getting dry. If you like the lamb pink in the middle then cook for just 1 1/2 hours.
Once the lamb is cooked to liking take it out and put to the side to rest under foil.
With the bean mixture take the bouquet garni out. It should have a little bit of liquid but not too much. If its still really wet put it on the oven and turn the heat to medium. Simmer until the liquid reduces stirring occasionally to make sure it doesn't stick or burn.
Once the liquid is right use a masher to squish the beans and garlic cloves slightly. Taste and season with salt and pepper. Slice the lamb and use the beans as a side. I usually have a bottle of dijon mustard out or make a quick gravy as well.
I hope you try and enjoy
Me xx
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