Tag Archives: beans

Chicken Chilli & Beans

Chicken Chilli & Beans

For a warming winter one-dish meal, chilli certainly fits the bill – most American-style chilli recipes seem to include red or green
capsicum (bell pepper, as they call them), but here in Hawke’s Bay capsicums are no longer in season and prices are quite frankly
outrageous so here I have used carrots and celery instead – I call it cooking with the seasons.

Chicken Chilli & Beans

Cooked dried beans can be used instead of canned.

For a more substantial meal add sides of steamed rice and a salad of mixed leaves.

Serves 6

1 tbsp olive oil
1 tbsp cumin seeds
1 onion, finely chopped
3 sticks celery, sliced
1 carrot, diced
2 cloves garlic, chopped
pinch dried red chilli flakes, or to taste
750g chicken breast fillets, cut into 2.5cm cubes
1 tsp dried oregano
440g can chopped tomatoes with their juice
1½ cups chicken stock
400g can white beans, drained and rinsed – I used cannellini
sea salt and freshly ground black pepper
natural yogurt, to serve
coriander leaves, serve

1              Place oil and cumin seeds in a large, heavy-based saucepan over a medium heat and cook for 4-5 minutes or until seeds are lightly toasted and aromatic.

2              Add onion, celery, carrot, garlic and red chilli flakes, mix well to combine, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften.

3              Add chicken and oregano and mix well to combine. Add
tomatoes and stock, cover, bring to simmering and simmer, stirring occasionally, for 20 minutes or until chicken is cooked. Add beans and cook for 5 minutes longer or until beans are heated through.

4              To serve, divide chilli between serving bows, top with a
dollop of yogurt and a scatter of coriander leaves.

So tell me, what is a winter favourite in your house?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onion, carrot, celery, garlic: Krismaw Gardens – Hastings; Coriander: The Chef’s Garden @
Epicurean
– Hastings; Yoghurt: Origin Earth – Havelock North;
Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: chilli flakes, oregano, canned tomatoes, stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Chorizo & Bean Stew

Chorizo & Bean Stew

I think of this as a store cupboard or pantry dish – I almost always have chorizo in the fridge or freezer, plus canned tomatoes and canned beans, so this is a dish that I can throw together when I want something delicious and easy. I sometimes add green leaves such as spinach towards to the end of cooking and cook until the leaves are wilted and tender.

Chorizo & Bean Stew

A salad of mixed leaves and crusty bread or rolls on the side makes a substantial meal.

Serves 2

4 chorizo sausages, sliced
1 onion, sliced
2 sticks celery, sliced
olive oil
400g can cherry tomatoes
400g can beans of your choice, drained – I used giant butter beans, but often use chickpeas
juice 1 lemon
sea salt
handful flat-leaf parsley, chopped
crumbled feta (optional)

1              Place chorizo, onion and celery with a splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until chorizo renders its fat.

2              Add tomatoes, rinse can with water and add to pan, bring to simmering and simmer, stirring occasionally, for 10-15 minutes or until liquid reduces and forms a thick sauce. Add beans and cook for 5 minutes longer to heat through. Season with lemon and salt.

3              Add most of the parsley and ladle into bowls. Scatter with feta, if using, and remaining parsley.

So tell me, do you have a go-to-dish that can be made using store
cupboard ingredients? And what ingredients do you always have in your pantry, fridge or freezer?

Where did the ingredients for this dish come from:
Chorizo: Wild Game Salamis – Clive; Onion, celery, lemon: Krismaw Gardens – Hastings; Parsley: The Chef’s Garden @ Epicurean
Hastings; Olive oil: The Village Press – Hastings; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: canned tomatoes, canned beans, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chorizo that you might like to try:

Vegetable & Chorizo Braise

Vegetable & Chorizo Braise

Chorizo Scramble

Chorizo Scramble

Chorizo & Spinach Stuffed Mushrooms

Chorizo & Spinach Stuffed Mushrooms

 

Vegetable & Chorizo Braise

Vegetable & Chorizo Braise

Here, once again, I am making use of the summer vegetables that are still around in autumn to make a simple braise which uses our secret ingredient – chorizo – for added flavour and punch.

As with many of my recipes this one is pretty flexible and there is no need to be exact with quantities.

Vegetable & Chorizo Braise

I have been loving the baby capsicums this summer and while I have been mostly roasting them as in my recipe for Roasted Mini Capsicums &
Cherry Tomatoes
they are also fabulous in this braise.

Serves 4

4 (about 100g each) chorizo sausages
1 red onion, thinly sliced
olive oil
500g potatoes, chopped
10-12 baby capsicums
500g tomatoes, chopped
250g green beans, trimmed

1              Place chorizo, onion and a splash oil in a large frying pan with lid over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until onion is soft and translucent and fat in chorizo melts.

2              Add potatoes and capsicums and toss to combine. Cover and cook, tossing occasionally, for 10 minutes. Add tomatoes and cook, covered for 20 minutes or until tomatoes break down and make a thick sauce and potatoes are tender.

3              Add beans, cover and cook for 10 minutes or until beans are just tender.

Where did the ingredients for this dish come from:
Chorizo: Wild Game Salami – Clive; Onion, potatoes, baby
capsicums, tomatoes, beans:
Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings;

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Garlic Green Beans

Garlic Green Beans

Don’t you just love recipes that have next-to-no ingredients and are quick and easy? Well here is one that is sure to become a favourite.

I saw this way for cooking green beans over on Food 52 and could
almost taste the beans and garlic as I read the recipe, they say it has been adapted from The Foods and Wines of Spain, Knopf, 1982 by
Penelope Casas, so this is my take on their recipe. In Spanish it has the rather lovely name of Judias Verdes con Ajo.

Garlic Green Beans

Not really a recipe, more a way of cooking.

Serves 4

500g fresh green beans
knob of butter
1 clove garlic, crushed
sea salt

1              Top and tail (trim ends of) beans.

2              Melt butter in a frying pan with a lid. Add beans and cook over a medium-high heat, stirring frequently, for 5 minutes or until beans start to brown.

3              Reduce heat, cover and cook, stirring occasionally, for 15-20 minutes or until beans are tender. Add garlic and good grind of salt and toss to combine.

Where did the ingredients for this dish come from:
Garlic, beans: Krismaw Gardens – Hastings; Store cupboard Ingredients: butter, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Pan Roasted Chicken with Beans & Tomatoes

Pan Roasted Chicken 004aThis flavoursome one-dish meal is perfect for this time of year – tasty and warming, but light enough for the warmer days that we are starting to enjoy.

For a complete meal, accompany with a steamed green vegetable of your choice or a salad of mixed leaves.

Pan Roasted Chicken with Beans & Tomatoes

I made this in an ovenproof frying pan, but if you do not have a suitable pan, transfer everything to a suitable baking dish before placing in the oven.

Depending on how much fat the bacon renders, it may be necessary to add a little oil to the pan before browning the chicken.

Serves 4

4 rashers bacon, chopped
4 bone-in chicken thighs
salt and freshly ground black pepper
¼ cup dry white wine, chicken stock or water
1 medium leek, sliced
1 clove garlic, finely chopped
½ tsp Orcona Smoked Chipotle Flake or dried red chilli flakes
440g can diced tomatoes
420g can cannellini beans, drained and rinsed

1              Preheat oven to 180°C.

2              Place bacon in a frying pan over a medium heat and cook, tossing, for 5-8 minutes or until cooked and fat rendered. Remove bacon from pan and set aside, leaving any bacon fat in the pan.

3              Season chicken with salt, place skin-side down in pan and cook for 4-5 minutes or until skin is brown, turn over and cook for 4-5 minutes longer. Remove chicken from pan, set aside and keep warm.

4              Deglaze pan with wine, stock or water. Add leek to pan,
cover and cook, stirring occasionally, for 8-10 minutes or until leek softens. Add garlic and chipotle flake and cook, stirring, for 1 minute longer. Stir in tomatoes and bring to simmering. Stir in beans and
reserved bacon.  Place chicken, skin side up on top of tomato
mixture. Transfer pan to the oven and bake, uncovered, for 40-45 minutes or until chicken is cooked.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chicken recipes you might like to try:

Oven-baked Chicken and Vegetables

Oven-baked Chicken and Vegetables

Chicken Adobo

Chicken Adobo

Honey, Lime & Soy Roast Chicken

Honey, Lime & Soy Roast Chicken

 

Spicy North African-style Mushrooms & Beans

North African Mushrooms & Beans 013aMushroom dishes are often dark and earthy which I love but, equally I love this one which is dark, but fresh and vibrant with a great
meatiness.

The freshness comes from the lovely local harissa paste, celery and coriander (and let me warm it smells fanastic as it cooks), while the meatiness comes from the mushrooms.

Spicy North African-style Mushrooms & Beans

I used quite large, locally grown, portabellas, from The Te Mata
Mushroom Company
, and cut them into 5mm thick slices – this gives the stew a great meaty texture.

Serve as a vegetarian main or as side dish to grill or pan-cooked meat.

Serves 4

2 tbsp vegetable oil
1 large red onion, chopped
2 cloves garlic, finely chopped
500g portabella mushrooms, thickly sliced
3 tbsp Orcona harissa paste
2 sticks celery, sliced
440g can chopped tomatoes
440g can beans of your choice or chickepeas, drained and rinsed
grated zest and juice 1 lemon
salt and freshly ground black pepper
½ cup chopped coriander

1              Place oil and onion in a saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion
softens. Add garlic and cook, stirring, for 1-2 minutes longer or until fragrant.

2              Add mushrooms, increase heat, cover and cook, stirring
occasionally, for 10 minutes or until mushrooms give up their juices. Remove lid and cook, stirring occasionally, until mushroom liquid evaporates.

3              Stir harissa paste into mushroom mixture and cook, stirring, for 1-2 minutes. Add celery and tomatoes, stir to combine, then rinse can out with water, add to pan and bring to simmering. Simmer, stirring occasionally, for 10-15 minutes or until sauce reduces and thickens.  Stir in beans and cook, for 3-4 minutes or until beans are heated through.

4              Stir in lemon zest and juice and most of the chopped
coriander. Season to taste with salt and black pepper. Serve scattered with remaining coriander.

Serving suggestion: Spoon over couscous or rice and accompany with a salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Toulouse Sausage, Kale & Bean Stew

Sausage, Kale & Bean Stew 008aPacked with vegetables, beans and chunks of sausage, a bowl of this hearty winter stew will keep everyone satisfied on a chilly winter’s night and leftovers are wonderful for lunch the next day.

While kale is being proclaimed by some as the ‘newest superfood’, it has been cultivated in Europe for over 2,000 years, where it was the most widely eaten green vegetable until the Middle Ages.

Belonging to the Brassica family, kale is known botanically as
Brassica oleracea variety acephala which translates to mean ‘cabbage of the vegetable garden without a head.’

Kale has long been important in colder climates as it frost resistance.

For the home gardener it is an easy crop to grow and there are a number of varieties to choose from. For more information about growing kale and buying seeds check out Kings Seeds.

If you are looking to buy kale, health food stores and farmers’
markets are the best places to look.

There are lots of reasons that kale is attracting so much attention, including that it is high in fibre, low in kilojoules and has no fat. It also aids digestion and is full of nutrients including vitamins A, C and K, folate, magnesium, iron, calcium and antioxidants.

Sausage, Kale & Bean Stew 009a

Toulouse Sausage, Kale & Bean Stew

I used Toulouse sausages from Holly Bacon. These breakfast-sized
sausages are gluten-, dairy- and preservative-free and are simply made from coarsely ground pork, salt and spices.

Serves 4

½ cup dried white beans, such as haricot, lima or cannellini beans, soaked overnight
1 tbsp olive oil
8 Holly Toulouse sausages
2 medium (about 150g each) carrots, roughly chopped
2 small fennel bulbs, sliced
1 large leek, sliced
2 celery sticks, sliced
2 cloves garlic, crushed
1 tbsp dried sage
1L vegetable or chicken stock
440g can diced tomatoes
2 tbsp tomato paste
1 bunch (about 250g) curly kale, stems removed and discarded, leaves chopped
salt and freshly ground black pepper
crusty bread or rolls, to serve

1              Drain beans, place in a saucepan and pour over cold water to cover by about 2.5cm. Place over a medium heat, cover and bring to the boil. Reduce heat and simmer for 45 minutes to 1 hour or until beans are tender. Drain and set aside.

2              Heat oil in a large saucepan, add sausages and cook for 4-5 minutes each side or browned and cooked through, remove and set aside.

3              Add carrots, fennel, leek and celery to pan, cover and cook, stirring frequently, for 8-10 minutes or until vegetables start to
soften. Add garlic and sage and cook, stirring, for 1-2 minutes or until fragrant.

4              Cut sausages into pieces. Add beans and sausages to pan, then stir in stock, tomatoes and tomato paste, cover and bring to the boil. Cook, stirring occasionally, for 20 minutes or until carrots are just tender. Add kale and cook, stirring occasionally, for 20 minutes longer or until kale wilts.

5              Ladle into bowls and accompany with bread or rolls.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another recipe you might like to try using Holly Toulouse sausages:

Sausage, Bacon & Bean Stoup

Sausage, Bacon & Bean Stoup

 

Sausage, Bacon & Bean Stoup

Sausage, Bacon & Bean Stoup 005aA couple of years ago Holly Bacon added Toulouse sausages to their range of products.

Gluten-, dairy- and preservative-free these breakfast-sized
sausages are simply made from coarsely ground pork, salt and
spices. They cook quickly and can be barbecued, pan-cooked or grilled.

These tasty little sausages are available from the Holly Bacon stall at the Hastings Farmers’ Market or visit their shop on the corner of Warren and St Aubyn Streets, Hastings.

As mentioned in an earlier post a ‘stoup’ is a dish which is half way between a stew and a soup, so not as liquid as a soup, but more liquid than you would expect a stew to be – though I must say this is nearer a soup, but as it is so full of beans, sausages and bacon I still decided to call it a ‘stoup’.

Sausage, Bacon & Bean Stoup

Serve with crusty rolls or toasted ciabatta bread or bread of your choice.

Use your favourite sausages – if using full-sized sausages cut into thick slices.

Serves 6-8

1 cup dried small haricot or lima beans, soaked overnight
2 small onions, 1 quartered, 1 chopped
1 small carrot, chopped
2 cloves garlic
2 bay leaves
1 sprig rosemary
olive oil
1 (750g-1kg) bacon hock
1 cup dry white wine
440g can diced tomatoes
2 tbsp tomato paste
500g Holly Toulouse Sausages

1              Drain beans. Place beans, quartered onion, carrot, garlic, bay leaves and rosemary in a saucepan. Place over a medium heat, cover and bring to the boil. Reduce heat and simmer for 45 minutes to 1 hour or until beans are tender.
2              Drain beans – discard bay leaves and rosemary stems, but reserve cooking liquid. The leaves will have fallen off the rosemary stems, that’s fine – don’t try to fish them out!
3              Place chopped onion and a little olive oil in a heavy-based saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add bacon hock, wine and enough of the reserved cooking liquid to cover the hock – add additional water, if necessary. Bring to the boil, then reduce heat and simmer for 1½-2 hours or until meat is tender and falling off the bone – add more water during the cooking time, if necessary, to keep the hock just covered.
4              Remove hock from cooking liquid – reserve cooking liquid. Remove meat from bone, discarding skin and fat. Return meat to cooking liquid. Add beans, tomatoes and tomato paste and bring to the boil, then reduce heat and simmer for 30 minutes or until sauce reduces and thickens a little. Season to taste with salt and freshly ground black pepper.
5              Meanwhile, heat a little oil in a frying pan, add sausages and cook for 4-5 minutes each side or until browned. Cut each sausage into three pieces.
6              Add sausages to bean mixture, cover dish, bring to back to simmering and simmer, stirring occasionally, for 10 minutes longer.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another stoup you might like to try:

Tomatoey Bean Stoup

Tomatoey Bean Stoup

 

Refried Bean Quesadillas

Refried Bean Tortilla 005aOriginating in Mexico a quesadilla is simply a tortilla filled with cheese and any other ingredients which take your fancy, folded in half to form a half moon shape, then cooked in a frying pan or
sandwich press to heat through.

This meat-free quesadilla came about when I realised that I had some leftover refried beans and mozzarella cheese in the fridge and I felt like something with a bit of a kick for lunch, hence the addition of pickled jalapeno.

Add a salad and you have a great vegetarian meal that it not only tasty and spicy, but also satisfying and inexpensive – even if you’re not using leftovers!

Refried Bean Quesadillas

If you have a sandwich press use this to cook the quesadillas.

I used a purchased salsa, but a homemade one would be nicer – but this was just a quick lunch!

Serves 4

olive or vegetable oil
homemade or bought tomato salsa, to serve
sour cream, to serve (optional)
FOR EACH QUESADILLA YOU WILL NEED:
1 tortilla – flour or corn, whichever you prefer or best suits your dietary requirements
2 tbsp refried beans
50g grated or sliced mozzarella cheese
few slices pickled jalapeno
small handful of baby rocket or spinach leaves

1              To assemble each quesadilla, spread half of the tortilla with refried beans, then top with cheese, jalapeno and rocket or spinach. Fold uncovered half of tortilla over filling.,
2              Heat a little oil in a frying pan over a medium-high heat, add tortilla and cook for 2-3 minutes each side or until golden and crisp and cheese is melted.
3              To serve, cut into wedges and accompany with salsa and sour cream, if using.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another quesadilla you might like to try:

Quesadilla (Mexican Toasted Cheese Sandwich)

Quesadilla (Mexican Toasted Cheese Sandwich)

 

Baked Harissa Fish with Potato, Bean & Lemon Salad

Harissa Fish with Bean Salad 003aThis spicy baked fish dish served with a potato, green bean and
preserved lemon salad is full of flavour and spice, is good for you, but best of all takes next to no time to prepare – 30 minutes tops – the perfect weeknight meal.

Once again I have used Orcona Harissa Paste to add a quick and easy boost of flavour – as I have said before this harissa paste is so fresh and flavoursome – and once you start using it you realise just how versatile it is and start looking for ways to use it.

The green bean season is pretty much over, but there are still a few around and when I saw them at the Napier Urban Food Market on Saturday morning I knew it would more than likely be my last chance to enjoy them this season.

Here in Hawke’s Bay after a cold snap a month or so ago we have been having lovely warm autumn days which has extended the
season of some crops

Baked Harissa Fish with Potato, Bean & Lemon Salad

During winter you could make this salad using frozen beans.

Serves 4

olive oil
4 x 150g pieces thick white fish fillets – on this occasion, I used blue moki but other fish such as hapuka, snapper, monkfish or hoki are equally as good
4 tsp Orcona Harissa Paste
2 tbsp roughly chopped coriander
WARM BEAN & LEMON SALAD
500g potatoes
1 preserved lemon plus 1 tsp lemon pickling liquid
1 clove garlic, crushed
400g fresh beans, topped and tailed
salt and freshly ground black pepper

1              Preheat oven to 200°C. Brush a baking dish with olive oil.
2              Meanwhile, make the salad. Place potatoes in a saucepan of cold water, cover and bring to the boil. Remove lid, add salt to taste and simmer for 20 minutes or until potatoes are just tender.
3              Thinly slice skin of lemon and place in a bowl. Add garlic.
4              Smear fish with harissa and place in baking dish. Bake fish for 10-15 minutes or until cooked through. Stand, covered for 5 minutes before serving.
5              Bring a saucepan of lightly salted water to the boil, add beans and cook for 5 minute or until just tender. Drain beans and add to bowl. Drain potatoes, cut into chunks and add to bowl with beans, then drizzle with 1 tbsp olive oil and lemon pickling liquid. Season to taste with salt and black pepper. Toss to combine. Serve with fish.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ? Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’. [subscribe2] Other fish dishes you might like to try:

Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks, Lime and Coriander

Fish in Crazy Water

Fish in Crazy Water