Hey pie lovers, let me pietroduce to an easy pie recipe. Yeap, I am talking about these bacon chilli pies whipped up in less than 20 mins with just FIVE ingredients.
Picture this. A cold February day. Wind, sleet and rain all day and dark before five (not that I’ve wanted to go outside anyway in that weather). Now we want something warming, nutritious and comforting to eat. Not too much trouble to make either, but something that will really fill you up. This is when I turn to my slow-cooked venison and bean stew.
I first had Nigerian beef suya, a few years ago, when I took Freddy on his first ever visit to Sierra Leone.
I have been rather excitedly testing out my brand new Multicooker Redmond RMC-M90E. And the easy chorizo and mushroom stew I will share at the end of this review is just one of the many recipes I whipped up in it.
Serving this chipotle butternut squash black bean chilli with some plantain crisps and avocado elevates it from hearty and filling to a good feast that leaves both vegans and meat eaters alike licking their fingers. I know because I saw this with my own eyes.
This one-pot venison sausage casserole recipe with borlotti bean and fennel seed is a simple and tasty way to keep out the winter chill.
This farro soup recipe is simple, hearty and flavourful and perfect for autumn lunch boxes and cold winter nights.
I live with the biggest carnivore in town. He needs meat like I need rice. So when I tell you that these chipotle black bean burgers are the only non meat burgers I have got him to eat it is clear that they have got to be the bees knees right? Even if I say so myself.
The super creamy black beans (also called turtle beans or frijoles negros) are becoming one of my new favourite beans. They hold their shape during cooking and are a tasty way to add some protein to our meals. So here is my easy guide on how to cook black beans.