Brazilian black bean and pumpkin stew

Par -

























A colorful and gutsy dish, you could always add some spicy sausage or chorizo if you prefer a meaty meal. Black beans are also called turtle beans and need soaking overnight.
11oz (325g) dried black beans, soaked 2 red peppers, seeded and diced
overnight and drained 2 x 14oz (400g) cans chopped tomatoes
1 tbsp olive oil 1 small green chile, seeded and diced
1 onion, finely chopped 2 cups hot vegetable stock for the slow cooker
salt and freshly ground black pepper (3 cups for the traditional method)
3 garlic cloves, finely chopped 1 mango, peeled, pitted, and diced
1 small Sugar Pie pumpkin or butternut squash, bunch of cilantro, chopped
peeled, seeded, and diced
in the slow cooker PREP 25 MINS, PLUS SOAKING  COOK 10 MINS PRECOOKING;
AUTO/LOW 6–8 HRS

 Preheat the slow cooker, if required. Put the beans in a large heavy-based pan and cover with water. Bring to a boil, and then drain the beans and set aside.

 Dry the pan and heat the oil in it over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic, and cook for 1–2 minutes until soft. Stir in

 the pumpkin or butternut squash and also cook for about a minute.

 Transfer everything to the slow cooker and add the beans, red peppers, tomatoes, and chile together with the stock. Season well, cover with the lid, and cook on auto/low for 6–8 hours. Taste and

 season, if necessary, then stir in the mango and cilantro. Serve with some sour cream and rice on the side.

 traditional method    PREP 25 MINS, PLUS SOAKING COOK 2½–3 HRS

 Preheat the oven to 325°F (160°C). Put the beans in a large heavy-based pan and cover with water. Bring to a boil, then reduce to a simmer, partially cover with the lid, and cook on low heat for

 1 hour. Drain and set aside.

 Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic, and cook for 1–2 minutes until soft.

 Stir in the pumpkin or butternut squash, red peppers, tomatoes, and chile.

 Add the beans, pour in the stock, and bring to a boil. Then reduce to a simmer, cover with the lid and put in the oven for 11⁄2–2 hours. Taste and season, if necessary, then stir in the mango and

 cilantro. Serve with some sour cream and rice on the side.

Comments

Post a Comment

Popular posts from this blog

Chicken and green olive tagine

Par -
Image
This dish is slow cooked in a Dutch oven, but you could always use a tagine if you have one. Preserved lemons have a subtle and distinctive flavor and are available at specialty supermarkets. 4 tbsp olive oil 4 large tomatoes, roughly chopped 1 tbsp ground ginger juice of 1⁄2 lemon for the slow cooker 2 tbsp paprika (1 lemon for the traditional method) pinch of cayenne pepper 2 cups hot vegetable stock for the slow cooker 1 tsp ground turmeric (3 cups for the traditional method) salt and freshly ground black pepper about 3⁄4 cup green olives in brine, pitted 8 chicken drumsticks and rinsed 4 onions, roughly chopped 2 preserved lemons, halved, flesh discarded, 4 garlic cloves, finely chopped and rind shredded (optional) pinch of saffron threads handful of cilantro, chopped 1in (2.5cm) piece of fresh ginger, handful of flat-leaf parsley, chopped peeled and grated in the slow cooker PREP 20 MINS, COOK...
Read more

Lemon sponge pudding

Par -
Image
Here is a light citrussy pudding that is best enjoyed with plenty of custard. You could add a small handful of chopped almonds to the mixture for added texture. grated zest and juice of 2 lemons 1⁄4 cup superfine sugar juice of 1⁄2 large orange 1 tbsp light corn syrup packed 1⁄4 cup light soft brown sugar 2 eggs 1⁄2 cup unsalted butter, at room temperature 11⁄2 cups self-rising flour, sifted in the slow cooker   PREP 30–40 MINS COOK HIGH 2–3 HRS Preheat the slow cooker, if required. Grease a 31⁄2 cup (1-liter) pudding basin. Stir together the juice of 1 lemon with the orange juice and brown sugar in a bowl, and pour this into the pudding basin. Put the butter, sugar, and corn syrup into a mixing bowl along with the lemon zest and beat together until creamy and pale. Add the eggs slowly, beating as you go and adding a little flour to prevent any curdling. Then fold in the remaining flour until it is thoroughly combi...
Read more

Classic crème caramel delicious classic infused with the taste of vanilla

Par -
Image
2 cups whole milk 2 whole eggs 1 vanilla pod, split lengthwise and seeded 4 egg yolks 1 cup superfine sugar in the slow cooker   PREP 15 MINS, PLUS INFUSING AND CHILLING COOK 25 MINS PRECOOKING; AUTO/LOW 3–4 HRS Preheat the slow cooker, if required. Pour the milk into a heavy-based pan, add the vanilla pod, and very gently bring almost to a boil. Turn off the heat, cover the pan with the lid, and leave for 20 minutes. This is to give the vanilla pod time to infuse the milk while it cools. Add half of the sugar to another heavy-based pan, then pour in 5 tablespoons of cold water. Slowly bring to a boil, swirling it around the pan occasionally to ensure all the sugar has dissolved, then boil for about 15 minutes, until the liquid turns a dark golden caramel. Pour this into six 5fl oz (150ml) ramekins, or use larger ones if making fewer crème caramels. Put the remaining sugar with the eggs and egg yolks into a bowl and w...
Read more