I haven’t blogged ALL YEAR. I don’t think that’s too bad to say it’s February though. Anyway let’s get into it, I hate those posts that just complain about how long it’s been etc etc.
What have I been up to so far this year? Well me and Gary have been settling into our new house, making it ours and it’s finally starting to feel a bit more normal and like it’s our home. I’m typing this out sat in front of the fire, it’s such a treat to have a log burner though we are still getting the hang of keeping it lit. It’s a bit of an art!
I’ve also been keeping to my two new years resolutions really well which were:
- Drink more water
- Stop buying meat in our weekly shops
I’ve not been missing the meat at all, and our weekly shops are a heck of a lot cheaper. I’m still eating it if we go out, but largely trying to be as veg-based as possible to do our bit for the planet.
The water drinking is going great, I’m drinking a pint before I leave the house every day, and then at least three 500ml bottles while I’m at work. I never realised the effect staying fully hydrated can have! I feel more awake, alert and not as groggy in the mornings.
Anyway onto the recipe! I made this up one evening based on what we had in the cupboards. It’s really easy and quick and the leftovers make a delicious lunch. Recipe after the jump!
Frugal Smoky Bean Stew with FetaServes 3-4
- 2 tins of beans – I used butter beans and kidney beans
- 400g passata or chopped tomatoes
- 1 medium pepper
- 1 medium onion
- Handful of mushrooms
- 2 fresh garlic cloves, minced
- 1/2 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp paprika
- 1 tsp cumin
- 1 vegetable stock cube
- 2-3 handfuls kale
- 50g feta, crumbled (optional)
Finely dice up the onion, and chop the peppers and mushrooms into medium sized (1-2 inch) pieces. Get a nice big pan, and add a little oil of your choosing. Saute the onion for 2-3 minutes before adding the peppers and mushrooms for a further five minutes or until cooked, and then add the garlic.
Rinse and drain the beans and add to the pan, with the passata and all the spices together. Stir, and then crumble in the stock cube. You don’t need to use the whole stock cube if it feels like it’s going to be salty, just enough to give it a savoury taste. Stir well and simmer for 10 mins or so before adding the kale. Let the kale wilt down for a few minutes before serving with the feta crumbled on top.
Also great on toast with an egg, for fancy ~beans on toast~!