Moreish Monsoon Meals - Sweet and Sour Bean Hot-pot

Three separate components I enjoy, sweet and sour, beans and hot –pot combined together makes a tasty wholesome meal. 

Sweet and Sour Bean Hot-pot

Serves 4

For this recipe I have included the oven version and also the top of the stove version.

40g butter      40g plain flour      300ml passata      150ml apple juice unsweetened      4 tbsp sugar brown      4 tbsp tomato ketcup       4 tbsp of dry sherry or rice wine vinegar       4 tbsp cider vinegar        4 tbsp light soy sauce      400g tinned chick peas      400g tinned kidney beans       400g  tinned haricot beans  (or 200g each of dried beans soaked over nights and then cooked for 45 mins)

175g green beans fresh or frozen       225g sliced onion       225g sliced mushrooms       ½ tbsp. dried thyme      ½ tbsp. dried marjoram      salt and freshly ground black pepper     450g potatoes   olive oil        parsley to garnish

IF YOU ARE USING THE OVEN METHOD THEN PEEL AND THINLY SLICE THE POTATOES AND PAR BOIL APPROX 4 MINS.  DRAIN AND TOSS IN 1 TBSP OIL SO ALL COATED COVER WITH SALT AND SET ASIDE.

IF USING OVEN TOP METHOD DO NOT COOK POTATOES  FOR NOW.

 For both methods

Place butter, flour, passata, apple juice, sugar, ketchup, sherry, vinegar and soy sauce in a large saucepan.

Heat gently whisking all the time until the sauce comes to the boil and thickens.

Simmer for 3 minutes, while stirring.

Add the canned or cooked beans with the green beans, onion, mushrooms, thyme marjoram and season with the salt and pepper.

Mix well.

OVEN METHOD SPOON MIXTURE INTO A CASSEROLE AND ARRANGE THE POTAOTES ON THE TOP.

COVER THE CASSEROLE WITH TIN FOIL AND BAKE FOR ABOUT AN HOUR IN A PRE HEATED OVEN 200/400/GAS 6

REMOVE FOIL AND COOK FOR ANOTHER 20 MINUTES UNTIL POTOATOES ARE LIGHTLY GOLDEN.

OVEN TOP METHOD COVER THE SAUCPAN AND COOK SLOWLY FOR ABOUT 45 MINS UNTIL THE BEANS AND VEGETABLES ARE COOKED.

IN THE MEANTIME, SLICE THE POTOATOES AND PAR BOIL THEM DRIAN AND THEN FRY IN SHALLOW OIL ON ONE SIDE UNTIL GOLDEN.

TRANSFER THE BEAN MIXTURE TO A SERVING DISH AND LAYER THE POTATOES ON THE TOP.

For all methods garnish with parsley and serve at once while piping hot on warmed plates or dishes.

I also cook the bean mixture in the slow cooker, I think the slow cooking improves the flavour, then 25 – 30 minutes before serving I do the potatoes, transfer the bean mixture to a serving dish and layer with the potatoes.   

JO’s HOME MADE PASSATA

I would never dream of buying passata least of all here in Goa where tomatoes are so cheap.

This recipe is perhaps more of a sugocasa more courser in texture but I think it works just as well.  Make a batch and leave in the fridge for 2-3 days.

4 tbsp olive oil      450g tomatoes (Nice deep red ripe ones) chopped      salt and pepper.

Heat the oil in the pan until it is almost smoking. Add the tomatoes

BECAREFUL WHEN PUTTING THE TOMATOES INTO THE HOT OIL IT WILL SPIT!

Stir the tomatoes frequently for 2-3 minutes.

Reduce the heat to low and cook until very soft approx. 20 minutes.

Season to taste.

With a potato masher, squish it all down but not into a smooth sauce. Or using a wooden spoon press through a sieve into a saucepan or bowl.

If storing, leave in a plastic container until cold and then put into the fridge.

Two Moreish Monsoon Meals - Jo’s Portuguese Bean Stew & Lentil and Vegetable Crumble.

These two dishes are just the ticket for when you are feeling the need of some comfort food to help you through the heavy rain and dark cloudy days in Goa. 

Jo’s Portuguese Bean Stew

This glossy red bean stew, spiced with cumin warms your cockles on a wet monsoon day.  Traditionally red kidney beans would be used, but I like to use the Audki Bean.

Tiny round, hard, dark, red beans very popular in the Far East.  They have a good nutty flavour and make a useful substitute for mince in a dish, rich in protein. 

225g  Aduki Beans or Red Kidney Beans      6 Tablespoons Olive oil      Sea salt      Fresh Ground Pepper      1 large onion      4 teaspoons cumin seeds      225g  canned tomatoes OR 300g  fresh tomatoes skinned and chopped in the processor  

Soak the beans for 2 hours in boiling hot water. 

Drain and rinse then put into a saucepan of fresh cold water, bring to the boil, and boil hard for ten minutes.

Add 4 Tablespoons of the oil and then simmer gently, partially covered for 40 minutes, or until tender and most of the water has gone.

Season with salt and pepper.

While the beans are cooking peel, chop the onion, and fry in the remaining 2 tablespoons oil, until soft but not brown.

Add the cumin seeds and fry stirring all the time for a couple of minutes.

Add the tomatoes, salt and pepper.

Simmer for 10 minutes then gently add the beans.

Reheat and serve.

Lentil and Vegetable Crumble - Serves 4

When you think of lentils do you think Blah! Bland baby food?  Well this yummy tasty dish will make you see lentils in a different light, trust me. This can be served with a green veg and/ or a nice green salad.  If you really want comfort food, serve with creamy mashed potato and homemade vegetarian gravy.  

2 Tablespoons Olive Oil      1 Large onion    2 Medium carrots      2 sticks celery      175g Red Lentils      1 Teaspoon Herbs de Provence      A good few dashes of Tabasco Sauce or peprico – red pepper sauce       600ml vegetable stock      2 Tablespoons tomato puree      salt and pepper      100g mushrooms      2 small courgettes      25g chopped monkey nuts       50g fresh breadcrumbs      50g cheddar cheese grated

Chop the onion, carrots and celery.

Heat oil in a large saucepan and fry the onions until soft.

Add the carrots and celery and cook for 2 minutes.

Stir in the lentils, herbs, tabasco/pepper sauce, stock, puree, salt, and pepper.

Bring to the boil, cover and simmer for 20 minutes or until the lentils are soft.

Stir in mushrooms and courgettes, cook for 10 minutes.

Pour mixture into shallow ovenproof dish.

Mix nuts, breadcrumbs and cheese together and sprinkle over the top.

Cook under a grill until crisp.