Hippy Beans

So, among other things, this blog was supposed to be a space for me to document notable things I've cooked, thus reminding me that a day that ends in a delicious home cooked meal is a day not wasted. Instead, it seems to have turned into a photo album of baby things. Curious that.

Anyway, last week my dear friend Katy gave me a very early, very generous Christmas present: the Leon cookbook (thanks, Katy!). It's pretty fabulous, full of lift outs and cut outs and pop outs and all kinds of novelty fun, but also some very useful information on ingredients (did you know that Australian stringy-bark honey is perhaps the most environmentally friendly, pure honey in the world? Or that microwaving a lime for 40 seconds before juicing it will make it much, much juicer?) and some fantastic, whole-foody recipes, including this one.

I've adjusted it quite a lot based on my personal preferences and skint budget, so my version uses kale instead of baby spinach (for health reasons - kale is supposedly ultra super good for you) and omitted the addition of a punnet of cherry tomatoes (that just seemed wasteful). I also played around with the spices a bit, adding some ground coriander to deepen the flavour.

This recipe is actually more vegetable than it is beans, which makes it feel extra wholesome, and means it makes for a very balanced meal already, just served with bread or rice. I love cooking huge pots of stewy goodness that would be more than enough for a family of six, but feeds the two of us for several days. And I love cooking burrito-y style things served with a plethora of little bits to add, like toasted tortias, coriander, lime wedges and avocado. Something about little bowls of goodness makes me happy, and remind me of how eagerly I would grate the carrots and the cheese whenever my Mum made tacos (from an Old El Paso packet, of course) back in the day. Topped with a big, delicious German beer - or more appropriately, a Mexican one - this is the ultimate feel good meal.

Serves at least six, or two for one dinner and several lunches.

Ingredients
Olive oil
1 large eggplant, cut into large cubes
2 red capsicups, cut into large cubes
1 tsp ground cummin
1 tsp ground coriander
1 large onion, diced
3 cloves garlic
3 red chillis, or 3 tsp sambal olek, or to taste (this much will make it pretty burny on your tongue)
2 tins tomatoes
1 bunch kale, cut into 2cm wide shreds
2 tins beans (I used one tin of black beans, one tin of mixed beans, but go for whatever combo works for you
1 tablespoon sweet chilli sauce (the secret ingredient, apparently).

Extras
Warmed tortias
Lime wedges
Lots of coriander leaves
Avocado
Grated cheese
Sour cream
Jalapenos

Method

1. In a large frying pan, heat a glug of olive oil, and fry the capsicum and eggplant chunks over high heat until tender and charred in places. You will probably have to do this in batches. Set aside.
2. In a large stockpot, heat another glug of olive oil and fry the onion untill transparent. Add the garlic, spices, chilli and kale and fry, stirring constantly for one minute so that the kale gets coated in oily goodness.
3. Add the eggplants and capsicums, tinned tomatoes, beans, and sweet chilli sauce, stir thoroughly and bring to the boil.
4. Reduce to simmer. Allow to simmer for half an hour with the lid on the pot, then half an hour off.
5. Serve with bread, rice or full mexican fixings.