Rinneamar ceilliúradh ar mo bhreithlá thar an deireadh seachtaine. Tháinig deichnúr don dinnéar agus rinne Himself an béile álainn blasta seo leanas:
Cannellini Bean, Tomato and Chorizo Stew with Rosemary.
Omit the chorizo for a delicious vegetarian meal
Serves 4 -6
115g (4oz) sliced onions (or plainspeak 1 onion)
1 clove of garlic crushed
0.5 – 1 teaspoon chili flakes
1 tablespoon of extra virgin olive oil
500g (2lbs) very ripe tomatoes in summer (peeled) or 2 x 400g (14oz) tins of tomatoes in winter
salt, freshly ground pepper and sugar to taste
2 x 400g (14oz) tins of haricot or cannellini beans
8 – 12 oz (225-350g) chorizo, sliced
1 teaspoon chopped rosemary
- Heat the oil in a non reative saucepan.
- Add the sliced onions and garlic and chilli flakes and toss until coated, cover and sweat on a gentle heat until soft but not coloured. It is vital for the success of this dish that the onions are completely soft beore the tomatoes are added.
- Slice the fresh tomatoes or tinned and add with all the juice to the onions.
- Season with salt, pepper and sugar (tinned tomatoes need lots of sugar because of their high acidity).
- Add a generous sprinkling of rosemary.
- Cook covered for just 10 minutes.
- Uncover and continue to cook for another 10 minutes, or until the tomat softens. (Cook fresh tomatoes for a shorter time to preserve the lively fresh flavour).
- Add the beans and chorizo, continue to cook, add chopped fresh rosemary and serve.
- Alternatively add lots of choped parsley and coriander instead of the rosemary for a milder flavour.
- Serve with potatoes or a green salad or both!
I preceded this with crusty bread and spreads (pesto, tapenade (home made!) and paté) and followed it with profiteroles which I made for the first time. They were easy and scrumptious.