Green bean salad

Green bean salad

Green bean salad

This dish tastes better than it looks and is a Jamie Oliver recipe.

INGREDIENTS:
green beans, cut into 5cm pieces and steamed or cooked in boiling water for 5 minutes
1/4 onion, very finely chopped
3 cloves garlic,very finely chopped
2 teaspoons Dijon mustard
2 tablespoons white wine or cider vinegar
4tablespoons olive oil
salt and pepper

While the beans are cooking, mix the dressing ingredients together in a bowl. Drain the beans and then add to the dressing. Mix well.

Huevos rancheros recipe

Huevos rancheros recipe

huevos ranchros recipe

Huevos rancheros

This huevos rancheros recipe is quick and easy to make. It uses pinto beans, red peppers and spices and the eggs are cracked into the pot to cook just before serving. For more recipe ideas for Mexican food, see Thomasina Miers’ book Mexican Food Made Simple.

INGREDIENTS:
1 onion, finely chopped
1 red pepper, roughly chopped
1 green chilli, chopped
3 cloves garlic, finely chopped
400g pinto beans or white beans
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon tomato purée
400g chopped tomatoes
200ml vegetable stock
4 eggs
tortillas

METHOD:
Heat some oil in a casserole and fry the onion until soft. Add the red pepper and fry for a further couple of minutes before adding the garlic, chilli and spices. Fry for another minute or so to release all the flavours.

Pour in the chopped tomatoes, beans, tomato purée, stock and bring to the boil. Cook uncovered for 20 minutes or so until most of the liquid has evaporated.

Cut the flour tortillas into wedges and fry in a frying pan with a smidgeon of oil until crispy.

Make 4 wells in the mixture and crack an egg into each one. Cover and cook for a further 3-5 minutes until the eggs have set.

Serve with the tortillas.

huevos ranchros recipe

Huevos rancheros

 

White bean and potato stew: potaje de alubias blancas y patatas

One of the best things about Spain are the stews that cooks and chefs prepare. Each region has its speciality and while Madrid is famous for its cocido, Asturias has its fabada. This is one of my favourite types of dishes and a good substantial meal in itself in the winter months.

We ate this round at our neighbour’s house and I tried to replicate it a while later.

INGREDIENTS:
250g white beans, soaked overnight
1 onion, chopped
4 medium potatoes
green peppers, chopped
2 tomatoes, finely
leeks
a ham bone
a white knuckle bone
2 bay leaves
chorizo, sliced

Fry the green pepper in some oil in the pressure cooker until soft. Add the onion and leeks and fry for a further couple of minutes before adding the tomato.

Add the remaining ingredients and cover with plenty of water. Season generously with salt and pepper.

Close the lid and bring the pan up to pressure. Cook for 30 minutes. Remove the lid and boil for a further 10 minutes to reduce the sauce slightly.