Spiced tomato bean soup 🥣

Inspired by Miguel Barclay’s recipe, I made this earlier using my slow cooker:

I threw this together after I’d been out for the best part of the day doing boring but entirely necessary things. Using my slow cooker meant I could sit the fuck down for a while and give my knees and hips a rest since they are currently really, really fucking mad at me.

Ingredients:

  • A jar of passata.
  • A tin of black beans.
  • A tin of sweetcorn.
  • Half an onion, chopped. I use frozen onions because I fucking hate chopping onions, and they’re cheap.
  • 1tsp salt.
  • 1tsp garlic powder or equivalent.
  • 1tsp oregano.
  • 1tsp basil.
  • 1tsp crushed chilli flakes.
  • 1tsp paprika.
  • 1tsp cayenne.
  • 1tblsp olive oil.

I bunged all of that in my slow cooker, making sure it was properly combined, and then set it to auto for an hour. I checked it and gave it a stir, and then left it on low for another hour.

I didn’t have any, crème fraîche so I dumped a blob of cream cheese in it, but if you want to keep it vegan, you don’t have to, OR add a vegan equivalent. It has yielded enough soup for several meals, and it’s got a little kick to it that suits my tastes. You can add hotter spices as your tastes desire, I just don’t have a cast iron gob.

This would also work really nicely as a sauce for pouring over pasta.

Butterbeans & rice

Hello yes I am still alive. Sort of. I’ve been seriously lacking in the cooking department, and I really needed some comfort food today. Once again I took inspiration from Jack Monroe, and made my own version of their risotto, but again it’s not vegan. I love my dairy dammit.

Before I cooked them obviously..

I started off with my slow cooker, and whilst I would normally use dry ingredients, I resorted to canned butterbeans and a pouch of microwave rice because I needed to do this with minimum faffing. Of course if you want to use dry stuff you can, just make sure you’ve cooked them properly before you do this.

Shite I put in there:

(Sorry I’m having a really bad month).
  • A 420g tin of butterbeans.
  • A pouch of microwave brown rice.
  • 1dstspn of coarse black pepper.
  • Salt to taste.
  • 1tsp cumin seeds.
  • 3tsp turmeric.
  • 1tsp crushed chillis.
  • 1tsp garlic granules.
  • Half a chopped onion.
  • 100ml maple syrup.
  • 150g butter, or equivalent.
  • 500ml milk, or equivalent.
  • 200ml cream, or equivalent.

I threw the onions, salt, pepper, chilli, turmeric, garlic, cumin seeds, in the slow cooker first, added the butter and let it heat up to melt and combine. You’ll want to add your rice and butterbeans on top of this, and stir it all up.

Add the milk, cream, and maple syrup, making sure it’s all properly mingled or whatever word you want to use. I left it on the ‘auto’ mode of my slow cooker for an hour and a half, and my kitchen smelled absolutely fantastic. I really needed something warm and soft, and this really was it. You could easily make this in a pan on your stove top, but using a slow cooker means you can leave it on its own rather than standing with it. You could probably get away with doing it in a covered casserole dish in the oven too, if you don’t want to stand over it, but don’t have a slow cooker.

Right before I shoved it in me gob.

This was my finished product. I dunno what prompted me to add the maple syrup, but I’m glad I did. Everything worked so well, and to make it vegan all you’d have to do is substitute the dairy. I would probably use almond or oat milk & coconut cream, and you could use oils instead of butter.

Mixed berry oat grumble

Yes GRUMBLE, because I have had a banging headache for the last two days.

I follow Jack Monroe because frankly, they are a bloody legend. My effort here is directly inspired by their recent crumble recipe, although I’m not vegan (sorry Jack!) and I switched it up a little bit because I had bloody tons of oats, and I really bloody love the aforementioned oats.

Frozen berries, obviously.

I bought the berries frozen because they were on offer on a two for reduced price deal, that my addled fucking brain has completely forgotten. I sprinkled them with sugar, and let them sit overnight until they had defrosted and were sitting in their juices.

My topping went like this:

  • Four cups of dry oats.
  • 250g butter.
  • 3tblsp set honey.
  • 3tblsp peanut butter.

All you need to do, is melt the butter, honey, and peanut butter in a pan large enough to mix the oats into. When everything is melted and combined, tip the oats in and make sure they’re all saturated.

Press down on top of the berry mixture, and bake in the oven for half an hour, on a medium heat. I have also forgotten what temperature I set my oven to, because fibromyalgia is kicking my arse, and I’ve had a crushing headache for the last two days. I am appallingly useless at times.

Do you have ANY idea how hard it was not to shove the topping into my mouth along the way?

Serve with ice-cream, custard, cream, or whatever you’d like, even if you’re really weird and you want ketchup on it.

This is SO fucking yummy.