Tuesday, 7 July 2015

Recipe - Beans and Rice

I recall a recentish conversation with Contrary where we commented that there's no understanding how many different kinds of shit there are when you're at school and think most shit revolves around wearing a uniform and learning about osmosis. Through all five years at a mentally scarring girls' school (plus an extra two at a sexist, under par mixed sixth form - suck it if you think I'm ever adding you to LinkedIn, Mr Robson) followed by three years at a high pressure university doing an uninspiring degree did not prepare me for the low point of the nausea in an un-air-conditioned cab to my parents' house from Coventry contemplating what I'm going to do with my life ('he's a little worried about his future') and how running away to see my parents' shows a real lack of progress and growing up while battling a hangover-triggered sunstroke. But hey, life goes on. Degrees end. Break-ups pass. Careers work out. Meanwhile, I can still rely on my parents to do nice, if babying, things like laden me with food and also have to do mad things around them like yelp and jump out of bed when my mother comes into my room lest she find cigarettes or realise there was bacon in the lunch that I meant to throw away. OK, so while you're all wondering, what possible segue is there to food here? Well, the bacon containing dish is the recipe detailed below. #nailedit

Beans and rice 
1 onion
A few stalks of celery 
1 carrot 
1 red chilli
4 garlic cloves 

Chop the above and fry, gently, over medium heat until browned.

4 rashers bacon, chopped 
200g mushrooms, chopped

Add the bacon and mushrooms, turn the heat up and dry until the bacon is Browns and there's no water.

A couple of sprigs of thyme 
Level tsp cumin
Heaped tsp chilli powder 
2 bay leaves 
4 portions rice 
1 tin of plum tomatoes
1 tin of black beans

Add the herbs, rice, beans and a couple of cans of water. Bring to a simmer over a low heat and simmer until the rice is cooked. I didn't think it needed any salt but it did well with a liberal squeeze of the juice of a lime. I served this (to myself) with roasted tenderstem broccoli tossed in garlic powder, cayenne and salt.

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