In this blog I wanted to share a simple hearty meal recipe with you which is just as easily prepared in the kitchen or the great outdoors.
Aside from the main key ingredients this dish easily lends itself to minced meat, poultry, game or just additional vegetables.
Ingredients (serves 10)
- 2 tins baked beans
- 3 tins chopped tomatoes
- 1 tin kidney beans
- 1 tin chick peas
- 3 onions
- 25g smoked Paprika (approx.)
- 1 Chorizo ring
- 1 salami stick
- 1 Saucisson Sec stick
- 50 g of garlic puree or ½ garlic bulb
Please note:Because I am using cured meats I will not be pre cooking or searing any fresh meats. You may wish to brown or sear any fresh meat you decide to include in your dish. This will help produce a more complex rich flavour that can not be achieved if other moisture rich ingredients are included initially. This is called the Maillard reaction.
Method
Empty all the tins into your Dutch oven or cooking dish. I am using a slow cooker on this occasion.
Cut the cured meats in to approximately 1cm chunks and add to the pot.
Peel and cut the onions into large chunks, add the Paprika and whatever garlic you have chosen to use.
Stir the ingredients all together.
Cook on a medium heat for around 90 minutes stirring frequently and turning the Dutch oven as needed. This dish will happily simmer away and is best slow cooked. No need to worry if it sits warming for longer.
I have found this to be a very versatile dish which is great served with pasta, rice, bread, sweet potatoes, jacket potatoes, it even goes well in wraps.
Also try adding grated cheese, chillies or sour cream.
We even had it for Christmas dinner at my son’s request.