Chilli with the Black Eyed Peas (Beans), and a few cake designs for chilly spring

Sounds exciting doesn’t it? No bands involved I’m afraid and sorry for the REALLY long gap in between posts at the moment. As I have said before we have the builders in and my new kitchen (which is under construction from the ground up) currently looks like this →

It’s not it’s best side and is sorely lacking in kitchen units, but any minute now they will arrive and the fun will really start.

I’ve also had plenty of work on despite the upheaval, which has been a little challenging. Nevertheless I have been producing seasonal stuff:

and more seasonal stuff:

and also very specific stuff:

that last one being Taylor Swift’s electric acoustic guitar!

So on with the recipe, I have concentrated so far this year on cakeage, so I think it’s time for a family favourite. This comes with many variations but is, in essence, as supplied below. Instead of aubergine, we commonly use butternut squash, but the fresh, spicy flavours permeate come what may.

You will need for 4:

1 Onion, chopped, 1-2 tbsp Sunflower Oil, ½ tbsp Olive Oil with Garlic, or a clove of Garlic, crushed, a sprinkling of Crushed Chilli Flakes, 2 medium Carrots, grated, ½ Aubergine or ¹/3 Butternut Squash, roughly chopped, 1 tin Tomatoes, chopped, ½ Vegetable Stock cube, 1 300g tin of Black Eyed Peas/Beans, 1 400g tin of Kidney Beans (or Mixed Beans) in chilli sauce, 1 Red Pepper, chopped, juice of a Lime, 2 tbsp of chopped Coriander, a few drops of Worcestershire Sauce, Salt and Pepper.

It’s all very straightforward, fry the onion in the oils over a medium heat in a fairly large saucepan until soft and translucent, add the garlic if using, chilli and carrot and cook over a low heat for 3-4 minutes. Add the aubergine/ butternut squash and again cook for 5 minutes or so over a low heat. Add the tin of tomatoes, stock cube, some just boiled water, start off with 250ml and the Worcestershire sauce and allow the come up to simmering point and then cook with the lid on for 10 minutes or so, add the two tins of beans, the pepper, lime juice, coriander, salt and pepper and cook over a lowish heat again with the lid partly covering for a minimum of 30 minutes until everything is tender, adding more water as necessary to prevent any sticking to the bottom of the pan.

This is one of those great stew type dishes where the longer you leave it the better it will taste. If you have the time, go Greek and cook it at lunchtime to eat in the evening. Even a couple of hours between assembly and consumption will make a difference. Serve with rice, bread or tortilla!