Mexican Bean Chilli

Tuesday night and I thought I would try a Good Food recipe for Black Bean Chilli unfortunately I could not find any black beans in Tesco! So I codged the recipe to suit what I did have.

Mexican Bean Chilli

Serves 2-3

1 tbs olive oil

2 cloves garlic - finely chopped

1 onion - chopped

1 red bell pepper - chopped

1 1/2 tbs pimenton (Spanish Paprika)

1 1/2 tbs cumin

1 1/2 tbs red wine vinegar

1 tbs brown sugar

1 can chopped tomatoes

1 x 200g can red kidney beans

1 x 200g can pinto beans

To serve

crumbled feta

sliced spring onions

sliced radishes

Boiled rice

Fry in oil the garlic and onions in a large pan until soft. Add the pimenton and cumin, cook for a few mins then add the vinegar, sugar, tomatoes, pepper and seasoning. Cook for 10 mins then add the beans and cook for a further 10 mins. Serve over rice with the feta, spring onions and radish sprinkled on top.

A very quick and simple dish but one that tastes fantastic. The vinegar adds a really lovely zing to the dish and the toppings lift and freshen the taste. Unusually for us a none meat dish, but could rapidly become a fave. I think any sort of beans could be substituted.

Cottage Chilli Hotpot

This is truly a stunning show stopper of a one pot dish. It comes from the January edition of Good Food magazine and my pictures really do not do it justice, it was my first attempt and I did not transfer it to a casserole dish so it looks a little messy, (Update, have added new picture from my latest attempt, much better) but it really is delicious.

Cottage Chilli Hotpot

Serves 6

800g Braising Streak - cubed

2 tbs seasoned plain flour

4 tbs Olive Oil

300ml Red Wine

2 Red Onions Finely chopped

2 Carrots - Finely chopped

4 Garlic cloves - Finely chopped

2 Red Peppers, deseeded and chunked

Thyme

Bay leaf

1 tsp each ground Cumin and Corriander

1/2 tsp each Cinnamon and Chilli flakes

2 x 400g Chopped Plum Tomatoes

2 tsp sugar

250ml Beef Stock

400g Red Kidney Beans

1Kg potatoes

Butter

Toss the beef in the flour and brown half of it in a pan. Remove meat from pan and deglaze with 100ml wine, pour all the wine and sticky bits over the meat, wipe pan clean and repeat with the remainder of the beef.

Add 2 tbs of oil to the pan and add the veg, peppers, fresh chilli some thyme sprigs and bay, fry for 10 mins. Tip in the spices, cook for 1 min then add the rest of the wine and reduce by half.

Add the tomatoes, sugar, beef, winey jucies and stock, season and simmer for 1 1/2 - 2 hours until meat is meltingly tender. Stir in the beans and allow to cool.

Peel and slice the potatoes about 5mm thick, then boil for 5 mins. Drain then tip back in to the pan. Add a knob of butter and thyme leaves, season then toss gently to coat. Pour the chilli mix into a casserole dish and layer the potatoes over the top. Bake at 180oc for 40mins or until sauce is bubbling and potatoes golden.

Serve with green veg and soured cream. Truly scumptious!

Angostura Mince Cobbler

Pink Gin - I love it, just a few drops of Angostura Bitters really enhance a classic G & T with it's unique herby taste and glorious deep pink colour. A bit of research comes up with the fact that it is made from gentian root was developed in Venezuela around 1824 and is 44% Alc. It is an ingredient in many cocktails, can be a cure for an upset stomach and hiccups, but I have only ever once seen it as an ingredient in food. Taken from the 1982 M&S Special Occasion Casseroles I give you the delicious:

Angostura Mince Cobbler

550g Mince Beef

1 Large Onion chopped

2 Carrots peeled and diced

300ml Beef Stock

1 1/2 tbs Angostura Bitters

1 tbs Tomato Puree

S&P

2 tsp Cornflour

Scone Topping

175g SR Flour

40g Butter or Marg

S&P

1/2 tsp dried mixed herbs, I like to use onion seeds

1 Egg beaten

2 tbs Milk

Handful grated Cheddar Cheese

Fry the beef, onion and carrots gently until soft.

Add the stock, Angostura Bitters, tomato puree seasoning and bring to the boil.

Blend cornflour in a little water and add to pan, cook until thickened.

Transfer to a casserole dish, cover and cook in oven at 180oc for 20 mins.

For the scone topping, sift the flour into a bowl and rub in the fat until mixture resembles breadcrumbs.

Add S&P and herbs. Bind together with the egg and enough milk to give a softish dough.

Pat out the dough on a floured surface to about 1cm thick and cut into 4cm rounds.

Remove casserole from oven and increase the temperature to 200oc. Arrange the scones in an overlapping circle around the edge, brush with milk.

Return to oven and bake uncovered for 20 mins or until the scones are well risen and golden brown - as an extra add a handful of grated cheese over the scone 10 mins from end.

In a variation minced pork can be used as well and I have been know to add a couple rashers chopped of smoked bacon to it.