This one one of those recipes with lots of options. Fundamentally it is a quick bean stew with meat on top. You can use what is available, as follows:
Ingredients (for one) – easily multiplied:
- Meat thing ( a lamb steak, a chicken breast or a bacon chop, even a couple of sausages)
- half a tin of either butter beans, canellini beans, black-eye beans, flageolet beans, pinto beans or similar
- half an onion
- a garlic clove
- Other veg you may have to hand – chose two or three from: a carrot, a celery stick, half a red pepper, a small courgette, a lonely potato
- 1 mug boiling chicken stock (if using chicken or pork), or lamb or beef stock if using a lamb steak
- half a teaspoon paprika
- Oil, salt, pepper
Take your onions and vegetables and chop to about sugar cube size. Heat the oil in a pan and sweat the veg and garlic until soft. Add the paprika and stir around for a bit longer. Pour in the stock, cover and simmer gently for ten minutes. Add the beans (drained) and heat for another five. If you are hungry and on your own use the whole tin, why not. Check the seasoning and add some if needed, it depends on your stock.
In another pan heat a spoon of oil and cook your meat thing both sides until done. You can speed this up for chicken by slicing the breast into 1cm slices cross-ways, it will be cooked in about four minutes!
Serve your bean and vegetable stew in a bowl with the meat on top. Sprinkle with fresh parsley if you have some. Eat.