Oh,
that sounds good. How did you do the beans?
( @RBFesquire Good luck b3ta, was nice knowing you. So long., Sun 20 Sep 2009, 17:27, 1 reply, 16 years ago)

first take one onion...
chop very finely.
do likewise with smoked streaky bacon, only sliced not chopped and fairly fine not very.
fry both together in a little butter until getting coloured to your taste.
to this we add 3 teaspoon-ish sized blobs of Sambal Manis (an extremely good Indonesian chilli paste) or you could use Harissa (North African/Middle Eastern) or curry paste or whatever you fancy. fry for a wee minute, not too hot.
then a nice big slosh (4 or 5 tablespoons?) of decent vinegar. i use a mix of (fairly cheap and a bit sharp) sherry vinegar and (pretty damned good and very lovely) balsamic vinegar. turning the gas down, i add the sherry vinegar which cools the pan as it boils off, then once i have given the pan (oval cast-iron enamaled casserole) a good rub-a-dub-dub with the wooden spoon (to disolve all the tastey burnt-on bits) i add a wee glug of red wine, whack the heat back up to 11 to boil off t'alcohol whilst i chop up maybe 16 or so wee cherry tomatoes which i fire in the pan a few at a time as i chop them. the large wooden chopping board is a fucking mess, knives and spoons and peelings scraped to the edge out of the way.
cook the toms for as long as it takes to drain (and rinse, unless you want the dish to be way too salty---remember the bacon?) 2 tins of haricot or borlotti or canelini or butter beans. or chickpeas!
a decent glug of the nice balsamic goes in rightabout now.
whack in the beans and cook for as long as you have on as low a heat as you have.
tonight we had that along with 2 sausages-grilled, 2 black pudding-grilled, 1 egg-fried, big pile of mushrooms-fried, wee pile of fried leftover potatoes with scallions and butter.
washed down with a mahoosive glass of shiraz.
and now i feel sleepy.
well there's a surprise!
;-)
( blaireau69 , the Cumbrian Travis Bickle., Sun 20 Sep 2009, 18:41, Reply)