Bonfire Pizza Beans – feeds 4-6
Real comfort food, and a great one to come home to after bonfire night celebrations – good on its own or with sausages/ bacon/ toast/ fried eggs/ baked potatoes, etc.! For a non-veggie option, add some cubed, fried pancetta or chorizo before topping with the cheese. Freezes well.
- Olive oil
- 1 medium onion
- 2 celery stalks
- 1 large carrot, all finely chopped
- 2 large garlic cloves, crushed
- ¼ teaspoon dried chilli flakes
- 1 heaped teaspoon sweet smoked paprika (optional)
- 1 teaspoon dried oregano
- 2 tins chopped tomatoes
- 2 tablespoons tomato purée
- 2 x 400g tins butter beans
- 100g kale (leaves only) or baby spinach, chopped
- 12 sliced black olives
- 150ml vegetable or chicken stock
- 1 tablespoon sugar or sweetener
- salt and black pepper to taste
- 200g grated hard mozzarella
- 40g grated Parmesan
Method:
Fry the onion, celery and carrot in a good glug of olive oil over a medium heat for around 15 minutes until softened but not too browned.
Add the garlic, chilli flakes and smoked paprika if using, cook for a further minute. Add a splash of water to loosen any tasty burnt bits.
Simmer for 2 minutes, then add the oregano, tomato purée and tomatoes, plus the olives and the kale or spinach.
Heat your oven to 210C/190Fan or Gas 7.
Stir in the butter beans. Add the stock little by little to the mixture – the sauce should be fairly thick – go by eye.
The beans should not be swimming in sauce. Season well with salt, pepper and sugar to taste. Allow to bubble gently for 10 minutes.
Transfer to an ovenproof casserole (obviously skip this step if your frying pan is ovenproof!) and scatter the mozzarella over the top, then the Parmesan.
Bake, uncovered, for 15 minutes or until the cheese is melted and golden.
Rocky Road – makes an 8” square block
Naughty but nice! No definitive recipe here – add whatever you fancy – anything from chopped Turkish Delight to pretzels. Cooking chocolate is fine for this (as are Cadbury’s or Bournville), as it’s less likely to split when melting than the expensive stuff. The addition of butter and syrup to the chocolate allows you to cut the rocky road without needing a pneumatic drill…
- 150g milk chocolate, chopped
- 150g dark chocolate, chopped
- 80g butter
- 50g golden syrup
- 4 x 32g Crunchie bars, roughly chopped (or an equivalent amount of your favourite chocolate bars)
- 175g digestive or Rich Tea biscuits
- 100g mini marshmallows
- 80g dried apricots, roughly chopped, or raisins.
Method:
Line an 8” square or 9” x 7” rectangular tin or dish with greaseproof paper.
Put the biscuits in a freezer bag and bash until you have a rough rubble of crumbs and bigger pieces.
Slowly melt the chocolate, butter and syrup in a heatproof bowl over a pan of just-simmering water and stir gently to combine. Try to ensure that the chocolate doesn’t get too hot, as it might split.
Remove from the heat.
Add in all the remaining ingredients, mix well and tip into the tin. Spread evenly, flatten down with a wooden spoon.
Refrigerate for at least two hours or overnight. Cut into squares.
Our thanks to Ann Shaw 🙂
Bon Appetit!
Ann’s previous recipes:
- Oct ’24: – Tarragon Chicken / Pear and Ginger Upside Down Cake
- Sept ’24 – Fish Tacos with Mango Salsa / Guacomole
- Aug ’24 – Davesburgers / Summer Fruits Cake
- July ’24 – Salad Days – (a trio of salads, ideal for barbecues)
- June ’24 – Roasted Vegetable Ratatouille / Jean’s Tea Loaf
- May ’24 – Garlic Prawns (Gambas al Ajillo) / Tortilla española
- April ’24 – Slow cooked Chinese Beef with Ginger / Saucy St. Clements Pudding
- Mar ’24 – Macaroni Cheese with Leeks and Mushrooms / Welsh Cakes
- Feb ’24 – Quick Fish Chowder / Raspberry Cheesecake Hearts
- Jan ’24 – Scouse (or Lobscouse) / Ginger Cake
- Dec ’23 – Salmon in Filo / Easy Chocolate Mousse
- Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge
