I make a big ol’ stew to weather the cold stormy weather we’ve been having, share my knitting and foodie projects, and take you to Knit Night at the pub with me. Excitement abounds as Along The Lanes nears 2000 subscribers, and I make plans to go to the Edinburgh Yarn Festival. Join me there? :D
Join us in the Ravelry group
Peace, love and cozy toes,
Reasons to be Cheerful socks
Nikka Vord by Gudrun Johnson
Edinburgh Yarn Festival (18-20th March)
Music by Jeff Kaale on Soundcloud.com
Vero’s storm-weathering bean and ham stew
I used the following ingredients, but change them based on what you have, or what you fancy!
– Cooked ham, cubed
– Pumpkin, cubed
– 2 red onions, chopped
– 4 cloves of chopped garlic
– 1 tin of Pinto beans, rinsed
– 1 tin of chopped tomatoes
– Vegetable stock, if needed to add a bit of liquid
Spices & herbs (to your own taste): Ground coriander, cumin, paprika, chilli powder, smoked salt, pepper, cinnamon and a squeeze of my favourite BBQ sauce, Sweet Baby Ray’s.
Sweat the onions for a few minutes. If you need to cook the meat, do this before adding everything else in. Otherwise, throw all ingredients in on medium heat, stir in your spices and add the vegetable stock.
Cook it on medium heat for at least half an hour, ideally an hour, until everything’s softened and the sauce has become nice and thick. Add fresh chopped coriander if you like.
Serve with white or brown rice and, if you’ve made yours spicy, a dollop of plain yogurt or sour cream to balance out the spice. Perfect with a glass of Sauvignon Blanc!