tagged ‘beans’

Baked beans with harissa, chorizo & sun dried tomatoes

in All recipes, Savoury -

Comforting as they are simple, these baked beans with harissa, chorizo & sun dried tomatoes remind me of home and speak to my heart. 

Baked beans with harissa, chorizo & sun dried tomatoes

How happy am I to be back here after what seems like forever! I have been working on projects almost non stop for the last couple of months and even though I much enjoy collaborations and the challenges and joy they bring, cooking purely for pleasure, following a craving or inspired by an ingredient is always what I love the most. That and sharing it all here.

Baked beans with harissa, chorizo & sun dried tomatoes

I’ve made these baked beans (and variations of them) time and time again since Christmas and every time, my fondness seems to grow; it’s no surprise really, as all things I like can be found in this simple, rustic and unassuming dish: pulses, a little spice and a thick sauce that requires fat chunks of bread for lots of dunking. The initial idea is based on one of my favourite dishes from back home: giant beans (gigantes) baked in a tomato sauce, until bubbly, thick and just a little charred on top. My mom often throws in some celery and carrots, along with generous slices of fragrant sausages. It’s hearty, rich, delicious and truly representative of how comforting, humble and heart warming Greek food can be. I’ve taken a few short-cuts and made tweaks here, but tried to preserve the soulfulness of the dish.

Baked beans with harissa, chorizo & sun dried tomatoes

Baked beans with harissa, chorizo & sun dried tomatoes

So start with your spices, then a big knob of butter (the smell of the two really is intoxicating!), some olive oil and a big dollop of spicy, fragrant harissa paste. Honey for some balance, chorizo for texture and saltiness, beans and sun dried tomatoes for all around goodness. And you’re done- bake covered in foil, let the aromas fill the kitchen, slice some bread, have some creamy Greek yogurt and fresh parsley at hand and get ready to dig in.

* Feel free to omit the chorizo, butter and yogurt for a vegan version, substituting with extra sun dried tomatoes and olive oil. It’ll be equally delicious.

Baked beans with harissa, chorizo & sun dried tomatoes

Baked beans with harissa, chorizo & sun dried tomatoes

WHAT

smoked paprika & ground cumin- 1 teaspoon of each

1 tablespoon olive oil

25g unsalted butter

2 teaspoons harissa paste

1 tablespoon honey

60g chorizo, sliced

2 cans cannellini beans, drained and rinsed

1 can plum tomatoes, chopped

1 1/2 teaspoons salt

10 sun dried tomatoes

to serve: fresh parsley, Greek yogurt

HOW

  1. Preheat the oven to 190ºC (170ºC FAN).
  2. Warm and medium sized pan over medium heat. Add the spices and cook for about 4’. Add the olive oil and butter, stir well and then add the harissa and honey.
  3. Remove from the heat and add the chickpeas, plum tomatoes, salt and sun dried tomatoes.
  4. Tip into a baking dish, add 120ml water and bake in the preheated oven for 30’ covered loosely with foil. Remove the foil and bake for another 10’.
  5. Take out of the oven and serve with big dollops of yogurt, fresh parsley and lots of crusty bread.

Quinoa, red bean & mushroom veggie burger

in Savoury, Taste -

Generously flavoured with chipotle honey and herbs, these quinoa, red bean & mushroom veggie burger is delicious and a damn looker too!

Quinoa, red bean & mushroom veggie burger

Inspired by the promises of delightfully warm, hot even, weather and bright sun at last, I’m sharing my favourite veggie budget recipe yet; as much as I love beef burgers, I so much prefer a veggie version: I find that there’s infinite possibilities for improvising, adding a variety of ingredients, spices and herbs, depending on what I have at hand, cravings and flavour profile I’m after. [READ MORE]

Citrus & edamame salad

in Small bites, Taste -

Perfect for winter and filled with all the beautiful fruit available, this bright and refreshing citrus & edamame salad is as easy as it is satisfying.

Citrus & edamame salad

I am endlessly in awe of the fresh produce available in spades during spring and sumer. All the captivating colours and intoxicating smells, all the different textures which beg to be used in different dishes, usually requiring very little handling at all. I am in awe indeed and I miss them when the warm months are gone. And then, in the middle of winter, when all hopes of light and warmth are unwillingly but still necessarily put to the side, I become aware, somehow by chance and almost  alarmingly, of the devastating beauty of citrus fruits. [READ MORE]

Spicy green bean stew (Tesmole de ejotes)

in Savoury, Taste -

SpicyGreenBeans-620-5-2

I love Mexican food; its ingredients (I mean, limes, avocados, chillies, corn, beans, tortillas, tequila, you get it, right?), the heat and flavours, all those vibrant colours and different textures. When I was about 11 or 12, I went with my sister, my mom and one of her friends to a Mexican restaurant. That’s my earliest memory of Mexican food (lots of heat, tons of flavour and so so many tortilla chips) and also my earliest memory of having eaten so much I could barely move. Literally. Thank God the restaurant was up on a small hill and we had to walk down to our house. To this day, most of my Mexican (or Mexican- inspired) meals are more or less the same: heat, flavour, tortilla chips- minus the over-excited overeating and plus a couple Margaritas. [READ MORE]