Ruminations and recipes from a small kitchen in a big city.

16.4.13

Two cans at midnight: Habanero bean stew with cornmeal.

Late in the evening, an almost empty larder turns up a can each of red kidney beans and diced tomatoes. Not a lot you can do with that. Let's see. Spice can fix anything.

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Heat the kidney beans and diced tomatoes gently in a pot. Add a teaspoon of paprika, half that each of cummin powder, salt and chili flakes - or a little less of chili powder. Cook and reduce a little. Take an avocado - I had one in the refrigerator where it possibly should not be stored - slice and add to bean mixture to heat through.

In another pot, cook some polenta. When done, place polenta in a bowl, add bean stew, top with sour cream, grated cheddar and splash on some chili sauce. I used Tabasco Habanero. The stuff is delicious. You can drip it on just about anything.

Tick, tock, midnight. Must go shopping tomorrow. The cupboard is bare.

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The end of eastern summer time has this household's body clock in confusion. The children are waking at 4.30 a.m. for breakfast and demanding lunch at nine.

2 comments:

Dr. Alice said...

I love these clean-out-the-larder, go-with-whatever's-there recipes. They are just fun to read - unpredictable and intensely domestic.

kitchen hand said...

And something of a minor triumph when they work.