And what was in the back of the cupboard was a can of beans. I think they were fava beans, red ones with black tails.
I threw the beans complete into a pan with two cloves of garlic, half a chopped onion, a chopped yellow pepper and the juice of half a lemon - quite a generous amount. The lemon and garlic work well together. While that was simmering I chopped some parsely from the garden and some fresh coriander, threw it over the bean stew, topped it with a generous handful of pinenuts and turned the stove down to very low.
Then I made a salad of halved cold boiled baby potatoes left over from an earlier potato salad, tomato, purple salad onion, cucumber from the garden (we discovered dozens growing like crazy under the pumpkin canopy!) and cubed mozzarella cheese.
Finally I heated through a couple of chapatis (bought ones but very good) and served everything up with some yogurt and cucumber on the side.
Well OK, the only thing from the cupboard was the can of beans, but it all came together pretty well, don't you think?
I threw the beans complete into a pan with two cloves of garlic, half a chopped onion, a chopped yellow pepper and the juice of half a lemon - quite a generous amount. The lemon and garlic work well together. While that was simmering I chopped some parsely from the garden and some fresh coriander, threw it over the bean stew, topped it with a generous handful of pinenuts and turned the stove down to very low.
Then I made a salad of halved cold boiled baby potatoes left over from an earlier potato salad, tomato, purple salad onion, cucumber from the garden (we discovered dozens growing like crazy under the pumpkin canopy!) and cubed mozzarella cheese.
Finally I heated through a couple of chapatis (bought ones but very good) and served everything up with some yogurt and cucumber on the side.
Well OK, the only thing from the cupboard was the can of beans, but it all came together pretty well, don't you think?
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