As it happens this week has been crazy at work, so I haven’t had much of an opportunity to do much proper cooking. Consequently, I have quite a few things that need to be used or they will have to be thrown away (refer to comment above: this option is something I fine REALLY difficult to stomach). I have celery, carrot, peppers, onions, corn in the cob – all need using up. A quick root through the cupboards reveals tins of mixed beans and tomatoes.
Ladies and gentlemen, we have landed. See below.
NUMBER 1: Mixed bean chilli
2 x tbsp. vegetable oil
1 x green pepper (plus I added an extra half left over from in the week)
1 x corn on the cob
2 x medium sized onions
2 x sticks of celery
2 x 400g tins of mixed beans
2 x 400g tins chopped tomatoes
2 x cloves garlic
1 x tsp ground cumin
1 x tsp chilli flakes
½ tsp ground cayenne pepper
1 x tsp sugar
Salt and lots of freshly ground black pepper
Finely slice the green pepper, onions and celery. Put to one side.
Using a sharp knife, place the corn on the cob on its end and slice the kernels off (watch your fingers – danger of slicage). Put to one side.
Heat the oil over a medium heat in a large saucepan and add the green pepper, onions and celery. You want to sweat the ingredients, so make sure it’s not too hot and browns. This should take a good ten minutes or so.
Stir in the corn kernels, followed by the tins of tomato, garlic, cumin, chilli flakes, cayenne pepper, sugar and seasoning. (It might sound a bit odd adding sugar, but the tinned tomatoes can be quite harsh and acidic – this takes the edge off).
Place the lid on the saucepan, and simmer for a good half an hour. Then add the mixed beans, put the lid back on and simmer for a further half an hour – longer if necessary. You don’t want the beans to start falling apart, but equally you want the sauce to be nicely combined and a little ‘jammy’.
Check for seasoning – and you’re away! Either eat straight away or place in containers in the freezer. I managed to get 4 individual portions out of this – ready to be taken out of the freezer the night and reheated at work. Serve with whatever takes your fancy – rice, couscous, thickly cut white bread and butter. However, in contrast to what the advert suggests, Rivita is a massive no no here!