Sadly this isn’t one of my better examples of photography! I’ve been waiting all year to post this recipe. Chili con Kanga is good on its own, but this time of year there is a little window of time when avocados, limes and coriander are all in season together, and the salsa with it makes it sensational.
It’s not as photogenic as it was delicious. Green beans in a creamy, nut based mild curry sauce.
We’re picking the very first of the limes, which opens up a whole batch of central American recipes. They’re still a bit green but juicy enough. And the third round of beans for the season are now bearing, so I also now have so many green beans of various kinds that even my favourites – the snake beans – are being allowed to grow out to mature for shelling. So…
My partner is a chili fiend. He would eat chili beans for every meal if he could. We compromise. But I do make chili beans quite a lot. He’s a big bloke and he needs a lot of fuel. But, like me, he alternates between being very physically active and spending too much time doing sitting work. So the perfect fuel is very filling but low calorie, low GI, high…
This is the second in the Tuesday Night Vego Challenge, and already I’m cheating a little bit. Making this easily within the half hour relies on you having fresh or already cooked beans and bread rolls on hand. I’m starting to harvest beans for shelling now. By the end of the summer I’ll have a big jar full of each kind for slow cooking over the winter.
Out in the garden this morning in the rain, little grizzle about picking in the cold and wet, until I remembered – no visit to the supermarket after work, no trying to find parking close enough to avoid getting drenched, no queues of tired and grumpy people. Just this lovely quiet of a misty morning with trees all sparkling with raindrops and happy frogs calling.
The picture doesn’t really do justice to the hearty, spicy, creamy goodness of this. It is one of my favourite breakfasts, and so fast and easy I often make it just for me.
This post is the basics of growing, storing and cooking beans. Beans are one of my real staples – super easy to grow, prolific, a good source of protein, soluble fiber, folate and a whole range of minerals, and the basis for a big range of recipes
After floods followed by heat wave, my garden has practically no leafy greens in it. But that’s ok. Summer salads need more crunch and cool than leaf-based salads anyway. This is one of my favourite summer salads, great with anything on a barbeque.
Beans are like octopus – they need to be cooked either very fast or very slow.