Ever since I heard on BBC Radio 4’s
book of the week and subsequently read Paul Richardson’s Cornucopia: A Gastronomic Tour of Britain I have been fascinated by
the differences in regional cooking throughout Britain. This incidentally has
also made me a great fan of the Hairy
Bikers about whom I want to blog on a not too-distant date.
One of the most fascinating recipes in Cornucopia
is the recipe for baked beans, a dish that is not as humble as the tinned
beans we all love and enjoy may lead us to think. They have a fascinating
history and I would recommend you read the book and make them yourself, but be
warned – it is a long process but well worth the effort
Tinned baked beans are, I think, the ultimate comfort food and a cheap,
filling fast snack.
This morning, a good friend invited me to his home for lunch – beans and rice. Is there anything more enjoyable
than an unexpected invitation to a home-cooked lunch with a friend? This is
probably one of life’s greatest small pleasures.
So, after work, I took the train up to his home where a fragrant pan of
beans was simmering slowly on the hob. They were delicious and simple. The
recipe?
1lb of black Tolosa beans, an onion, a roughly-chopped carrot and a dash of
olive oil cooked in the pressure cooker and served with Basmati rice.
Usually a Spanish bean stew includes a large piece of chorizo, a slab of belly pork and
perhaps a black pudding and is a filling, delicious dish. You can find an example
of such a full-bodied meaty recipe here.
However, my friend’s beans were completely meat-free. I am a dyed-in-the-wool
carnivore, but they were exquisite.
The warmth of friendship, intelligent conversation and a good, filling hot
autumnal meal. Can anything really better that?
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