Looks like I haven’t eaten for a while doesn’t it , promise I have but the last week was a bit hectic with two days in London and then straight up to the Peak District for some very wet camping and walking .Somehow I managed to get sunburn walking for 7 hours on the first day and then the second day was five solid hours of walking in the pouring rain. Similar to last years holiday at the same time
We managed to eat pretty well though sticky stews to keep out the cold and best of all the chance to evolve my Three Bean Camping Chilli to a whole new level … I present to you …. Seven Bean Chilli. Simplicity itself thanks to my rediscovery of Exotic Bean Mixes.
available from wholefood shops these packets contain mixtures of dried beans in this case Dried Black Eyed Beans, Alubia Beans, Red Kidney Beans, Dutch Brown Beans, Baby Lima Beans, Butter Beans and Haricot Beans. The beans need to be soaked overnight before cooking and you should ensure at least 40 minutes of simmering during cooking .
Its lovely heating up dinner surrounded by hills we will climb over the next few days.
This recipe makes enough for two very hungry people , I tend to make it before we leave for camping to be heated through served with a little toasted pitta bread or tortilla
Seven Bean Chilli
250g of dried bean mix ( soaked overnight )
400g tin of plum tomatoes
1 pint of vegetable stock
1 large onion onion finely chopped
4 cloves of garlic finely chopped
1 tsp coriander seeds crushed
1 large red chilli finely chopped
1 tsp of cayenne pepper
1 handful of fresh coriander leaves finely chopped
- Gently fry the onion , garlic, cayenne pepper and coriander seed in a little sunflower oil
- Add the all the beans , tomatoes and stock
- Simmer gently for 45 minutes on a low heat
- For the last 5 minutes add half the coriander leaf
- Finally to serve scatter over the remaining coriander leaf and squeeze over the lime