On the day I came home from my first experience of a magazine food photoshoot, (amazing by the way) I can only apologize for the shocking presentation and photography of this dish. My only excuse is that after getting up at half five, I was simply trying to get dinner on the table. Having said that, the reason I included this dish on the blog is that you will inevitably crave this when the whether gets cold and it’s pretty damn tasty. I am always trying to encourage my family to eat leftovers but sometimes it helps if you literally hide it in a dish. So with the bacon and baked beans leftover from brunch, save of breakfast for dinner, I had to dig deep. The weather is getting colder, the leaves are turning brown and this blog post is dangerously close to sounding like a cheesy hymn primary children sing at their morning harvest assembly… Cheese now there’s an idea. How about a warming stew, lentils, bacon and beans with pumpkin wedges and spinach (well they were in the fridge) and to stop my father from complaining about all this beany crap, I hide it with a nice layer of cheese….
Smokey Bean stew (serves 2)
- Heat 1tbsp oil in saucepan and add 3 rashers of smoked bacon, chopped. Cook for 3-4mins. Add 1tsp chilli powder, 1 tsp paprika, 1tbsp red wine vinegar, 1tbsp soy sauce and 1tsp ginger.Add 5tbsp lentils and 1tbsp oil. Pour over 450ml stock, using 1/2 stock cube. Leave to simmer for 10mins, stirring occasionally.
Add 2tsp honey and 1tsp smoked chipotle tabasco. Pour in leftover baked beans. Cook for 2-3mins. Serve in bowls sprinkled with grated cheese with roasted pumpkin or sweet potato wedges and spinach.