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


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.


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.


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.


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.