Strike a light I must be on a roll. Last night at Chez Dorje we had some quick and easy tortilla type wraps with cold ingredients that we’d just bought. However, beans were on the menu but unforeseen circumstances dictated otherwise and they got left out, so I thought I’d whip something up with what was left over for tonight’s dinner. This ain’t no designer recipe or even ethnically true but it’s a good start for somebody who really doesn’t know how to cook or just needs some inspiration or an excuse get in the kitchen and get cooking.
Again as before there are no measures; just pinches, handfuls and whatever so bare with me.
The usual suspects.
Left over onion all nicely chopped up ready to make me cry.
Golden rule #1: cold oil goes into hot pan. I’ve used olive oil because it was just standing there looking at me.
Onions into hot pan then turn down the heat and cook for a few minutes until soft and semi see through.
I’ve chopped up the red capsicum and managed to keep my fingers intact.
Capsicums are in the pan with their buddies, the onions, and are getting on famously.
I’ve got a lovely bunch of coriander(cilantro). Don’t waste the roots. We is gonna cut them off and give them a fine choppity doo dah.
Just like that! Now throw in the pan and stick your nose in there and smell the coriander goodness as it wafts up from the pan. Fuckin’ yummo. Now I’m excited. Keep the foliage for later.
Some nice hot red chillies and my left over organic garlic. These two guys have a long and beautiful relationship.
An old roma tomato that has seen better days but it was all I had.
All done now and ready to go in the pan. I put the chillies in a few pictures back because they ain’t gonna burn like the garlic. Never burn garlic unless you mean it.
Golden rule #2 wooden spoons are never to be left in the pan. We’re not cooking wood. Put it on the side or on a side plate beside the cooker and if you do what I do just make sure there are no flames creeping up the side of the pan. Look at these guys cooking up a storm together on a med to low heat depending on your stove.
Stand back guys! Here comes the flavour crew. We got cumin, smoked pimento(paprika), hot cayenne and sweet paprika just because the more the merrier. Well, no. That’s not actually true but they all like each other so much. If you wanna get all fancy pants I’d suggest throwing the spices in a little pan and heating them up a bit to activate them. It releases all the inner goodness. Spot the measuring spoon? Old chef habits die-hard!
Now that just about everything is in the pan you could add in some tomato puree for richness with a tea-spoon of sugar depending on the acidity or some chicken stock to add some extra flavour. I’m cooking for a vego otherwise I’d throw some kangaroo mince in or something gamey.
Today we have two types of beans. One half full organic tin, I’ve been ripped off again but don’t you like the white protective lining? So, drain off the thick sugary liquid and pop ’em in the pan to join the party. I would generally try to soak raw beans over night and cook ’em up but time…err…I forgot.
Looking good now. We’re nearly there. Give it a stir about.
Every time you add an ingredient let the chilli get back up to a good temperature otherwise it’ll get a bit stewy. Also, steer clear of tinned tomatoes. Them healthy living types say the acidic tomatoes eat away at the can and soak up all sorts of nasty chems and metals which will give you Alzheimer’s by the time you’re 50. Use a bottle of passata or something similar.
Now stir it all together and let it cook on a low heat for 15-20 minutes. You might need to add some water or other liquid if it starts to dry out.
Well, that’s about it apart from seasoning with salt and if possible letting it sit over night so all those lovely ingredients can get properly acquainted and share their vital juices with each other.
Always use cookware that would knock somebody out if you slapped them on the head with it. Light flimsy thin bottomed pans are nobody’s friend no matter what anybody says and should be dealt with appropriately I recommend putting them out to rust in the garden or use them to mix paint in but never sauce. Well, ok, sorry, I’m being harsh. Boiling water to make tea is ok but otherwise NOT IN MY KITCHEN!