Another ongoing recipe that will always be under development.
- 1 large Onion (chopped fine)
- 3 – 4 gloves of garlic (chopped)
- 2 bay leaves
- 1 tbsp ground cumin
- cooked black beans
- tin of tomato
- 1 jalapeno (fresh)
- 1 -2 chipotle (rehydrated)
- 1 romano pepper
- bunch of fresh cilantro
- 1 fresh lime
In a large saucepan, heat a teaspoon of vegetable oil with bay leaves, slowly cook onion for five minutes. add the peppers, chills, garlic, and half the cilantro. Cook for another minute, and then add the cumin. Add the beans and tomatoes, and cover with water. Simmer slowly for 30 – 45 mins. Towards the end of the cooking time, if the beans haven’t started to lose their form “encourage” them with the back of a wooden spoon.
Serve with the rest of the cilantro, a squeeze of lime, and hot sauce as appropriate.
This recipe is deeply unoriginal, but i’ve been making it quite a bit recently, and thought it would be good to write down.
- one large butternut squash
- one large yellow onion (or equivalent)
- 1 thai chilli
- 3 – 4 cloves of garlic
- 10cm fresh ginger root
- 2 tsp coriander powder
Put the chilli and a small amount of vegetable oil in a cold saucepan, and turn on the heat. When the oil is hot add the onion and cook for 5 minutes, add the salt to taste when the onions are getting soft. Add the garlic and ginger, roughly chopped, then the coriander powder. Let this mixture cook for a couple of minutes, being careful that it doesn’t burn (keep it moving). Then throw in the peeled, de-seeded, chopped squash, and cover with water. Add salt as necessary. Simmer for 15 – 20 minutes, and then puree with a hand blender. Add water to adjust the consistency (it tends to end up pretty thick). Eat it with toasted pumpkin seeds, and proper german dark bread.
The end result is pretty spicy (from both the chilli and the ginger) and just the thing at the start of winter when you can still get relatively fresh, hard, butternut squash.