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| Spicy Beans and Apple – with sweetcorn fritters |
We are in the last throes of packing up to move house, so not only is there not much in the kitchen to cook, there are not many utensils nor pots and pans to cook in or with.
Not surprising then, I ended up with a dish a little bit different from the original recipe!
I was initially inspired to try the Smoky Apple Baked Beans that I saw here. It looked delicious.
When I got down to it, not only would I have had to buy quite a few ingredients, all our oven-proof dishes are packed up, so it would have to be done on the hob.
Therefore, both thanks and apologies to Susan Voisin from Fatfree Vegan Kitchen.
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| Some of the ingredients |
The final dish, which is also vegan, looked like this:
Ingredients:
Canola oil
2 large red onions, chopped
2 large or 4 medium cloves garlic, crushed
1 green pepper, chopped
2 large apples, cored and chopped
1 tin chick peas, drained
1 tin red kidney beans, drained
1 tin Barlotti beans, drained
1 tin peeled chopped tomatoes
2 Tablespoons wholegrain mustard
1 teaspoon cayenne pepper
Fresh ground black pepper
a little water
Method:
Heat the oil in a large saucepan
Saute the onions for about 5 mins till soft, but not browned
Add the garlic and pepper and cook for about a minute
Add peppers and tomatoes and cook for another 4 or 5 minutes
Add the apple, all the beans, the mustard, cayenne pepper and fresh ground black pepper to taste, along with about a 1/4 cup water.
Bring to boil, reduce heat and simmer gently for about 20 mins, covered, adding a little water if necessary, till beans cooked through.
We served this, poured over a baked sweet potato half, along with sweetcorn fritters.
The idea for these sweetcorn fritters came from a Thai restaurant. The fritters from the restaurant are delicious, but anything so tasty has to contain something bad for you. Our fritters were good, but still lacked ‘something’. We will work on this recipe when we are settled in our new home and kitchen, and bring it to you in a future post.
Bon apetit.
