Firstly my apologies
I know on the Facebook page, and Instagram – I said on Monday that I’d be posting this recipe yesterday (Tuesday) but my insomnia finally caught up with me yesterday and laid me out for pretty much most the day.
So on with the first of many recipes.
My Three Bean Stew
Yes – I can open up a tin of baked beans and avoid a lot of the “hassle” of cooking this – but I get to combine three tins of various beans I’ve picked up over the last few weeks, with some onion that needed using up and the ever ready cartons of passata in the cupboard. The only reason I’m using tinned beans is that it’d be a lot more hassle with dry beans (soaking them the night before and all that) but if I wanted to reduce the cost further then dried beans would make a better and cheaper dish.
Total cost of the bean stew is about £1.30. I’ve had it over two meals – but depending on how you dress it up, it could easily make 3 or even 4 portions.
I have to say that I got the tins of beans from a local shop “Best Before It’s Gone” (they have shops in both Northampton and Daventry) – their Facebook page is here; however their website seems to be down at the moment. I know that they’re not alone in offering items for less than you’d pay in a regular shop. But with the caveat that these items are generally beyond the “Best Before” date printed on the item.
“Best Before” Vs “Use By”
This brings us to a topic that I’m sure will be covered over and over again on this site over time. But in simple terms:
- “Best Before” – is the manufacturer’s way of saying that after said date the quality may be diminished.
- “Use by” is exactly what it says – this item should be “Used By” the date listed.
Items that are beyond their “Best Before” date but before their “Use By” date should be perfectly fine to eat – but follow your instincts – if it looks/smells “off” – throw it away.
But on with the Show – or Recipe in this case:
- 1 tin Butter beans – rinsed
- 1 tin Borlotti Beans – rinsed
- 1 tin Cannellini Beans – rinsed
- 2 medium onions
- 1 carton passata
- Herbs, pepper, spices to suit
Peel, and slice the onion, and fry in Fry-Light on a medium heat, till softened. You could at this point also add some garlic if you have any, I didn’t so I used the Garlic Infusions Fry-light instead.
Once softened – add the passata, herbs, chilli flakes, pepper to taste/suit. Stir around and then add the beans, stir, reduce heat, and let cook – the longer the better. Stir every so often to make sure that nothing’s sticking to the pan. You want the passata to reduce down to a thick sumptuous sauce. Add water sparingly if it reduces too far though.
Serve with whatever you please.
I happened to have a bag of the Slimming World/Iceland chorizo style sausages in the freezer, so I cooked a few of those off to have with this on this occasion; and found an old pouch of Asda’s giant couscous in the cupboard that I thought I’d use up.
But I’ve had it on it’s own as a topping to a jacket potato before and would probably work great over a chicken thigh or two and then baked in the oven, possibly with some kind of sausage (synned appropriately of course). Or take up the spice level with some more chilli (fresh or dried) and serve with rice.