I came home from holiday phase one today and as we were sitting on the tarmac at Schipol Airport, the man next to me asked me, "Where are you coming from then?" I told him and he then announced that he was returning home from Indonesia where his son has been teaching English as a foreign language for a year.
Normally, I sit on aeroplanes and keep myself to myself. Sometimes I have sat next to old people, especially, who seem to be a bit befuddled and I might talk to them. If someone talks to me, I will reply.
So, this chap told me about his trip, he listened politely to some of what I said in return but once he was satisfied that I knew about his son and their trip to Indonesia, he got his book out and started reading!
That's FYI, people!
DW
29.8.11
Red Bean and Vegetable Stew
Every now and then I come across or even create some excellent food: this dish is one of those moments. Try it, adapt it as you wish and then enjoy it … no meat, no fuss, very little cost!
Ingredients
- 1 medium sized onion, halved then sliced
- two medium sized carrots, sliced
- 2 cloves of garlic, finely chopped
- 6 - 8 button mushrooms, sliced or chopped or left whole
- can of chopped tomatoes (optional)
- two medium sized potatoes, each cut into 8 - 10 pieces
- can of red kidney beans
- tomato paste/puree
- seasoning
- oil for frying
Method
heat the oil to medium heat and throw in the garlic: allow them to cook for a few seconds to release their flavour and then add the onions and carrots. let these cook until the onions are soft and see through
add mushrooms and potatoes, stir and cook for a further few minutes, to heat the potatoes through a little
add two heaped teaspoons of tomato paste and the entire can of beans, juices included
then quickly add the entire can of chopped tomatoes with additional boiling water if needed OR boiling water, to cover all of the ingredients then bring the pan to the boil*
put a lid on your pan/pot now and reduce the temperature to low to cook the stew on simmer for as long as it takes to cook the potatoes at which point the stew is ready
season to taste
*at this stage and as an alternative, you could put the stew in the oven on medium heat to cook the potatoes if you wish and that will enhance the flavour but extend the cooking time
This stew takes 15 minutes or so to prepare and about the same to cook, on the hob, longer in the oven. The stew is a meal in itself and will serve 2 - 4 people depending on which meal of the day and appetites. Crusty buttered bread goes well with it!
DW
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