Wednesday, April 16, 2008

Tuesday: Spanish-influenced pork and beans

This one was pretty easy: brown some diced bacon in olive oil; add minced garlic and diced onion and cook for a while; add some pureed tomato, a splash of white wine, some veggie bouillon, ground cumin, ground coriander, some rosemary, a few piri piri chilis, and a couple bay leaves and cook for a bit longer; add some sausages and cook a bit longer; add some precooked beans and cook until they're heated through. Serve drizzled with fresh oil and topped with chopped parsley and chives.

This, with a green salad, is a very nice meal.

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