Beans of the future

Living in the United Kingdom has taught me many things. British staple dishes have evolved over the years; a sunday roast is now one of my favourites! Breakfast in both of my countries (UK & Colombia) consist of beans, so I felt it was time to begin to tackle some of these amazing bean dishes.

Colombians love red beans & black beans, and well, all kinds of beans really. The Brits, especially when it comes to breakfast, are fans of the haricot beans. I stumbled upon this fantastic tomato & coconut cassoulet recipe in A Modern Way To Eat by Anna Jones. I tweaked it a bit by combining some other flavours. Much healthier than the original one in a can, adult enough to serve as a meal with a salad & some delicious bread (or arepas), and grows overnight to give you a beautiful breakfast! It will make you rethink beans! This is my closest to the original recipe version. I will do a Colombian one soon 🙂

Tomato & Coconut Stew

tomato stew & salad

Serves: 4-6 or 2-4 with some for leftovers

Serve with: Bread or Arepas & a side salad

Ingredients:

  • coconut oil
  • olive oil
  • 1 leek, washed, trimmed & roughly sliced
  • 1 clove finely chopped garlic
  • 1 red chilli, deseeded & finely chopped, or a tsp chilli paste
  • 1 tsp ginger
  • sea salt & freshly ground black pepper
  • 1 x 400g tin chopped tomatoes
  • 4 tbsp coconut milk (save the rest for a curry or soup)
  • 1 x 400g jar/haricot beans, drained
  • 500g vine or cherry tomatoes, halved (if not able to source fresh ones, just use another can of chopped tomatoes)
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 4 slices sourdough bread

Method:

  1. Preheat the oven to 200˚C/fan 180˚C/gas 6
  2. Get a large pan out, pop in some coconut oil (roughly spoonfuls) and let melt down over medium heat. Then throw in your leeks, garlic, chilli & ginger, pinch of salt & pepper. Mix everything around so it is all incorporated & turn the heat down to low. Let it all mingle in the pan for 10 minutes. The leeks should be soft & sweet. Pop in your tinned tomatoes, coconut milk, and beans. Let this simmer together for a couple of minutes, add in the basil & thyme, then take off the heat. Make sure to check the seasoning, adding salt & pepper if need be.
  3. Put this all into a casserole dish of some sort, you want enough space to fit in the bread on the top
  4. Scatter over the fresh tomatoes (if using), then rip up your bread into chunks & pop them into the pan. You want a covering of bread & tomatoes essentially.
  5. Drizzle the top with some of your favourite olive oil & pop into the oven for 30 minutes, until the tomatoes have cooked down to deliciousness & the bread is crisp & golden. Once out of the oven, let rest for 5 minutes. Works great for breakfast, lunch & dinner.
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