I just HAD to share this after I’d tasted it – it’s DELICIOUS! One of the best I’ve made. Even better with brown rice, my new love. So chewy and tasty and much better than white. And has lots of nutrients and things in which makes me feel all little-miss-perfect.
So this is good for many reasons. It’s cheap, healthy, easy to put together and really, really tasty. Like, you’ll want to have another bowl. Do use black beans – not kidney beans, I think it’s what tipped this over the edge in ultimate pleasure. They’ve got a kind of fudginess to them, and the skin doesn’t slide off in your mouth. They also tense more dense, and soak up the ingredients beautifully.
I made this dish extra cheaply as I used the cut-off bits from bacon rashers I had made bacon sandwiches in. I don’t like all the fatty bits in a bacon sarnie, but my goodness they were tasty mixed up with all the veg in this.
Here’s what I did:
4 rashers of bacon, chopped up
2 onions, blitzed in the food processor
4 large cloves garlic, blitzed in the food processor
3 carrots, chopped
2 tins black beans
2 tablespoons tomato paste
2 tins chopped tomatoes
1 teaspoon paprika
1/2 teaspoon hot chilli powder (I’m a bit of a wuss – feel free to crank it up)
1 teaspoon oregano
1 teaspoon thyme
2 bay leaves
splash of red wine if you’ve got some knocking about
salt and pepper
1. Fry the bacon until crisp then remove from the pan.
2. Fry the onion and garlic on a very low heat with the lid on for around 15 minutes.
3. Turn up the heat and add the carrot and fry for 5 minutes.
4. Add all of the other ingredients then cook for 2 hours in the oven, or as long as you like in the slow cooker. I cooked this in the slow cooker on low for about 8 hours and it was lush.
This is MUCH better reheated and a great one to have in the freezer (I’ve currently got two portions in a little tupperware box ready and waiting to be scoffed) and so I’m entering it into Corina’s Cook Once Eat Twice challenge over at Searching for Spice – it’s now live for September so have a look!
I’m also linking up with the Slow Cooked Challenge from Baking Queen74 since this was getting better and better as it bubbled away in my slow cookers, and Farmers Girl Kitchen and #FoodieFriDIY from Bowl Me Over.