Returning to Brussels after our holiday and the first thing I fancied, other than sleeping-off the jet lag, was some home cooked food.
After work, I hurried to make it to the supermarket, a feat as it closes at 8pm, to pick up some bits and bobs, here is what I made, following a recipe that I completely fabricated in my head.
I call them Chilli Pots and someone else has probably already made them before, but hey ho.
Not too bad at this learning to cook malarkey, in fact, I think I might have nailed it.
What you will need:
Olive oil, a good glug
1 red chilli, sliced
1 green chilli, sliced
2 cloves of garlic, crushed
1 large red onion, finely chopped
1 carrot, grated
2 cans of chopped tomatoes
200ml of beef stock (can be vegetarian too)
1 can of Butter Beans, drained
1 can of Red Beans (I think they have a different name but I don’t know it), drained
1 can of Lentils, drained
1 Bay Leaf
Salt & Pepper, as required
Lea & Perrins, good dash
Handful of Cheddar Cheese, grated
Rice of your choice
What you do:
In short, you chop, fry, simmer and add the beans.
It goes like this, fry the red onion, garlic, and chills in a pan with a bit of olive oil, add some salt and pepper, when the onions look like the below picture, add the Lea & Perrins, Bay Leaf, the two cans of tomatoes and stock, bring to boil and simmer for 15 minutes then add the beans, bring to boil and simmer for 15 minutes.
Meanwhile, cook some rice.
Once cooked, decant the rice into the bottoms of the ramekins then top with the cooked bean chilli, followed by a quick grating and grilling, as necessary, et voila.
You may think, why is she posting such a heavy meal in July, when temperatures in Brussels have finally reached 30 degrees and it is finally no longer raining. Honestly, it wasn’t a heavy dish, plus the ramekins are a form of portion control in themselves, one for me and two for James. Anyway, who cares about calories when the chilli will naturally stimulate to your digestion system anyway. If the dish is too hot, you can add natural yogurt once served to cool to your liking and if the dish is not hot enough, you can add chilli flakes or tabasco to spice things up.
Enjoyed on a beautiful Brussels summer evening.