This next recipe happened by accident, as a result of me failing to properly read the recipe I was trying to follow. What was supposed to be a simplified version of Louisiana Red Beans turned into something far creamier and thicker in consistency, reminding me of the corned beef hash my mum used to make, but without the mashed potato topping. Sometimes our mistakes are good 🙂 And this meal turned out to be very hearty, almost curry-like comfort food which kept me from starving for a total of 3 days.
3 garlic cloves,
1/2 green pepper,
2 celery sticks,
3 cans of sugar-free red beans,
1 can of tomatoes,
1 tsp paprika,
1 tsp thyme,
1 tsp oregano,
half tsp ground black pepper,
1 tsp cayenne pepper,
2 tsp hot sauce,
plenty of cooked brown rice to serve.
In the blender, pulse the onion, pepper, garlic and celery until you have a green puree. Cook for about 10 minutes in a large pre-heated pan. While that is cooking, rinse the beans well and pulse 1 and a half cans worth of them in the blender along with the can of tomatoes. Stir in the slushy beans and the whole beans with the vegetables and add the herbs and spices. Boil then place lid on pot, turn heat low and cook for 30 minutes, stirring every now and then.
Fresh coriander makes a good garnish. Add salt and extra hot sauce to taste.