Thursday, 4 September 2014

A Smoky Porky Tex-Mex Baked Beans; Or What To Do With Leftover Roast

I really love a Sunday roast. Really love it. Plan it all week, down to the glass of very cold, dry sherry that I have while preparing it, which reminds me almost painfully nostalgically of Ma making the same meal, drinking the same drink while we swung off the wooden chair in the kitchen watching Antiques Roadshow and irritatingly asking on a loop "Is dinner ready yet?" Summer Sundays seem to have a bit of a gap in them because there's not two hours spent in the kitchen chopping, par-boiling, roasting, stirring.

Last Sunday was when I broke. We were having roast pork shoulder come what may, weather-wise. As the weather gradually brightened up, even I had to admit roast potatoes and creamed leeks and luscious gravy were perhaps not the way forward as we sat squinting in the sunlight. So I changed tack, nicked a recipe out of Delicious magazine for an apricot, sherry & hazelnut stuffing and slow-roasted the joint while we went blackberry- and damson-ing. Leftover pork is obviously never an issue, given that I'll make apple sauce just for the sandwiches the next day (mayonnaise and stuffing also obligatory), but 3 days on, I needed it out of the fridge. So...

Serves 3

1 onion, finely sliced
1 red pepper, chopped
3 cloves of garlic, chopped
6cm-ish piece of chorizo, choppped
1 tsp ground cumin
1 tsp ground coriander
1-2 chipotle chillies (or dried chilli flakes or Tabasco or whatever you have, however much you want)
1 x400g can butter beans (or haricot or cannellini or whatever you have)
200ml beef stock
1x 400g can tinned tomatoes
Leftover pork, chopped (This would work really well with beef, lamb and chicken as well)
S & P
To serve: chopped avocado, sour cream, chopped coriander, tortilla chips...

This is dead easy. Cook the onion, pepper and garlic in a little olive oil until golden then throw in the chorizo and spices. Cook until the oil runs from the chorizo and turns everything reddy-brown, then add the beans, tomatoes and stock. Simmer for 20-25 minutes until reduced a little, then add the pork and heat through. Check for seasoning and spice, then serve with the accompaniments. MCD Jr had his with buttery corn on the cob which would also hit the right notes.

You can add any vegetables to this you fancy and use any beans or meat, but it's a wonderful sweet, smoky take on chilli and baked beans. We ate shed-loads and I've got some leftover for lunch. You can extend it easily with more beans and more tomatoes if you want to bulk-cook and freeze.

PS: MCD Jr's veg count is at the moment a bit low - he seems to be on another picky phase. So I'm back to putting out batons of carrots, cucumber and sugar snap peas as an appetiser if he's hungry before dinner, which means at least some fresh veg is eaten.

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