How about a hot steaming casserole a rainy, windy and pretty cold day? (Summer, uh….!?!?) Here is one of my favorites, and I promise it’s easy to cook. Actually – easier than it is for me to write the recipe… I’m lousy to measure how much of this and how much of that, and then remember afterwards what I used for ingredients. But does that really matter? Experimenting is half the joy of cooking! Isn’t it? Okay! I’ll try to help you a bit on the way. Then you have to use your own mouth. Tasting and seasoning – and eating!
- Kidney beans – you maybe call them red beans
- Plum-, cherry-, or cocktail tomatoes
- A couple of cloves of garlic
- One onion
- Red bell pepper – or why not some green as well!
- Broccoli – I had some left from yesterday, otherwise I would rather have had fresh spinach leaves instead.
- Butter, red chili paste or panang paste (my favorite), tomato paste, some fresh lime or lemon juice
- Salt or some salty spice-mix to taste
You make what the french cuisine call a “Mis en place”!
That is, that you make everything ready for cooking before you cook!
You rinse, measure, chop, cut, slice et cetera, and when you need the ingredient in the cooking – it’s ready to put in the pot!
For this casserole you:
- chop the cloves of garlic, and the onion.
- Cut the bell pepper into thin slices.
- Pour the kidney beans in a colander and rinse them under running water
- Cut the tomatoes in halves or quarters
- Rinse and cut the broccoli into smaller pieces – or rinse the spinach leaves
Than the cooking!
- Melt butter in a frying pan, add chili paste, onion and garlic. Stir and let it fry on medium temperature for about one minute. It should only soften and get a slight golden color
- Add the tomato paste, stir and let fry for just a short while then add the beans.
- If you have tomato puré, it isn’t a bad idea to add this now, and let it all simmer a couple of minutes.
- Add bell pepper, tomatoes and broccoli – let simmer for another minute.
- Season it with salt and lemon juice, and at last add the spinach (if you want that). Spinach should only be warm and kind of soften into the course.
And so – the eating!
… I shouldn’t really have bought these – but… you know! The crispiness!