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Aduki beans and jacket potatoes

March 13, 2012

This was going to be a far more sorted evening meal than it eventually turned out to be. You can’t really get a feel for food when there are separate pictures of vegetables  – and a can of beans – and nothing unifying them:  a final dish for example. Or an indication.

This lot were the raw ingredients for an aduki bean casserole accompaniment to jacket potatoes which my family ate in my absence because I ran out of time. I had to go to a meeting before the food was ready to eat – I didn’t even get a shot of the beans out of the tin, which is a shame as they are rather pretty,  reddish-purple beans that look as if they might be quite photogenic.  Next time.

There’s a yellow pepper – nice photo – some chopped tomatoes (about 6 smallish ones), 3 mushrooms, a carrot and the last leek of the leek  harvest – makes me feel nostalgic already. There’s also a clove of chopped garlic and about an inch of root ginger, chopped, which adds a lovely zing.

All were fried briefly together in a little oil, then seasoned with a bit of salt, pepper and sweet paprika. The drained beans and some water (about half the can?) were added and then it was all  bunged in a hottish oven for an hour (along with the jacket potatoes).

Apparently it was nice with the addition of some grated cheese and some salt and pepper.

I had to content myself with a cup of tea and a bit of “millionaire’s shortbread” – what a stupid name –  which was on offer at the meeting I went to. So sweet it makes your teeth hurt. That’ll learn me, as they say.

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