Ingredients
| A little |
sunflower oil |
| 200 gm |
haricot beans |
| 200 gm |
red kidney beans (a.k.a. Chili beans) |
| 1 large |
onion, peeled and chopped small |
| 2 |
cloves garlic chopped small |
| 450 ml |
cold water |
| 5 ml |
Fair trade basil or your favourite herb |
| 1 |
green bell pepper (capsicum) cored, de-seeded and sliced thinly. |
| 60ml |
Tomato Puree |
| 25ml |
Worcestershire sauce |
| 10 ml |
freshly ground FAIRTRADE black pepper |
| 5 ml |
tabasco |
| 200 gm |
Red Leicester cheese |
| 4 slices |
wholemeal bread |
| FAIRTRADE |
Sources
Spices
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Method
Soak the beans in plenty of cold water overnight (in separate bowls).
Rinse well and put the red kidney beans on to cook.
In a saucepan (or one of those cast iron skillets) fry the onion and garlic in a little sunflower oil until the onion is translucent.
Drain the haricot beans and add them to the pan together with 450ml cold water.
Bring the water to the boil and then simmer for 45 minutes to 1 hour uncovered. Stir the beans occasionally and check that they are tender before finishing, there needs to be about a quarter of the cooking liquid left at the end. Add a splash of water if necessary.
Add the herbs, tomato puree, Worcester sauce, and tabasco, and stir gently until well mixed.
Drain the Kidney beans and add to the pan.
Start toasting the bread.
Add the peppers.
Grate the cheese into the mixture and continue to cook for a few minutes (2 or 3) until the cheese is melted
Get your hungry folks to butter their toast and serve the beans immediately they are cooked.
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