Well, obviously some of us do a bit of cooking. And I even published the book! (And if you want to see more, here’s the website. www.canmencook.com
When I first published, one of the reviewers was quite surprised that most of the recipes were cooking from scratch. “I’d assumed it was about getting all your food out of tins -you know, CAN men cook?
Well, no. But I have really got into them recently, as the basis of hearty winter casseroles. And the other beauty is that I’m managing to make the meat content minimal too, so it does feel very cleansing and healthy. And beans and pulses do have loads of fibre, protein, magnesium, silica, plus other minerals – and the little blighters are very tasty too!
Now, you can make this a bit cheaper than tins by buying your pulses and beans as dried produce. I can never be organised enough to remember to soak them for 12 hours before cooking, so tins it is…The other positive is it minimizes cooking.
Here’s the ingredients of this week’s stew:
- Tin of butter beans
- Tin of Black Eyed Beans
- Tin of Tomatoes (I used Italian Pomodorini cherry tomatoes…they retained their shape really well even in a well stirred and long cooked casserole)
- About 150 g of Chorizo, chopped into little bits
- About 5 shallots, peeled and chopped ( I give them a quick rinse in cold water, then put in a bowl with boiling water for a few mins, which makes them very easy to peel. The water left behind goes a lovely mid brown colour, and looks very tasty, so I used it as stock)
- A few brown capped mushrooms, chopped into little bits
- Chopped Olives – we just had a few in the fridge – went very well!
- A few extra flavourings..teaspoon of lemon juice: a bit of dipping sweet chilli sauce; a few leaves of basil (always add to
enhance tomato flavours) and salt pepper…
Fry the chorizo, shallots and add the mushrooms after a couple of minutes. I used olive oil. That’s the cooking done.
You heard right. Tinned stuff is cooked. That’s what the process does…boils the content in the sealed can so that there are no bugs and it stays fresh for years and years.
Add the contents of the three tins. And all the other flavourings. Bring to the boil, and leave it on a very low heat for at least an hour.
We had this for two days (and a little lunch). First time was with plain boiled brown rice, and day two with lovely mashed spud.
Don’t you just love winter?