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
Serves: 4-6 or 2-4 with some for leftovers
Serve with: Bread or Arepas & a side salad
- 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
- Preheat the oven to 200˚C/fan 180˚C/gas 6
- 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.
- Put this all into a casserole dish of some sort, you want enough space to fit in the bread on the top
- 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.
- 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.