Today is Brisbane's third week of wet, heavy, maybe-I-should-buy-some-floaties rain. Unfortunately Queensland's capital wasn't built for this kind of weather, and neither are its people. With another 7 days of predicted rain (at least!) I have decided to take refuge in my apartment until the sun appears or I'm forced into some kind of post-apocalyptic waterworld. How would one even prepare for that? Should I be making swimwear? Leather vests? Does any one have Kevin Costner's number?
|in times of watery-need, find mr. costner|
Thankfully our apartment is usually stocked with a healthy supply of canned tomatoes and beans, vital ingredients for rainy-day baked beans. This post comes with a side-serving of false advertising because these beans are neither baked nor just for rainy days; I make them for hungover mornings, lazy dinners, and any meal in between. Bon appétit my soggy friends! xx
Rainy-day baked beans - Serves 4
Dash olive oil (or butter, coconut oil, whatever)
1/4 tsp whole brown mustard seeds
1/4 tsp whole cumin seeds
2 garlic cloves, diced/minced
1 chorizo, cut roughly into small, bite-sized pieces
800g grams crushed tomatoes
800g grams white beans (e.g. butter beans or cannellini beans), drained and rinsed
Small bunch of herbs (most will do fine but flat-leaf parsley, basil, and chives are particularly delicious in baked beans)
Crusty bread (to serve)
1. Heat olive oil in a pot, then put in your mustard & cumin seeds. Let them cook for around 30 seconds to release their flavour (& delicious smell!)
2. Turn down the heat to medium. Add and slowly cook the onion, garlic, and chorizo.
3. Once onion is transparent, mix in the tomatoes and beans. Bring mixture to the boil and then reduce the heat. Simmer the beans on a low heat for around 15 minutes.
4. Before serving tear your herbs into the mixture. Serve with crusty bread & butter.