Credit for this dish goes to Chef Valentine Warner at The Guardian
Chef Warner posted this delicious recipe to be made easily while camping. I haven't gone camping in years, but it seems the dish works quite well in my kitchen at home, too. ;-) Enjoy!
Prep 15 min - Cook 30 min -Serves 2
Ingredients:
- 2 tbsp good olive oil
- 4 garlic sausages - skinned, meat broken into chunks
- 1 medium onion - peeled, halved and thinly sliced
- 1 green pepper - diced – red works, too, if your system doesn’t like the green
- 1 big pinch dried oregano
- 1 pinch ground cinnamon (I know it sounds odd, but trust me)
- 1/4 tsp smoked paprika
- 3 large garlic cloves - peeled and thinly sliced
- 1 can cannellini beans - 15.5 oz
- 1/3 cup tart cider
- 1 fresh medium tomato - halved
- 1 big handful Swiss chard leaves – chopped - or nettles, sorrel or wild garlic, depending on the season
- A squeeze of lemon juice
- Salt and black pepper
Heat the oil in a frying pan, fry the sausage meat for about
seven minutes, until well browned all over, then scoop out on to a plate.
Fry the onion and green pepper in the remaining fat in the pan for 15 minutes, until they’re totally, undeniably soft, then stir in the oregano, cinnamon and paprika.
Add the sliced garlic, return the sausage meat to the pan and cook gently for another minute or so, then tip in the beans and their tin juices and the cider (or water).
Bring to a simmer, then lay in the tomato halves cut side down and leave to bubble gently for 10 minutes, until the tomatoes are soft and the skins can be easily pinched off.
By this stage, the consistency of the bean mix should creamy but not too thick – it should be able to slide slowly off a plate.
Stir in the chopped chard, cook for a minute or two until wilted, then season with just enough lemon juice to give it an edge. Add salt & pepper to taste, and serve with a cold cider.
Blessed be... and happy cooking!