Archives for posts with tag: beans


My partner has added a new recipe to his repetoire. He prepares baked potatoes (in the microwave, because it’s quicker) and whips up a batch of chilli from Isa Chandra Moskowitz’s recipe Ancho Lentil Tacos. On this occasion he also prepared some baked beans and salad.

The potatoes turned out really well, soft and creamy, though you don’t end up with the crispy skin that oven-baking gives. There’s some instructions on microwave potato baking here, though my partner says he just pricks the skin of the potatoes, then microwaves on high for 3 minutes, turns over, repeat until done. A very easy midweek meal. Thanks honey!


It’s been a while between posts: I’ll blame the school holidays. We went camping for a few days with some friends and a small tribe of children. Other parents were experts with the campfire, and lots of delicious baked vegetables were consumed.

Now that we’re home, I decided to try some baked potatoes with homemade baked beans. I bought medium-sized white-skinned potatoes and followed these instructions. I cooked the potatoes for about 55 minutes and they turned out really well: soft and fluffy inside, just a little crispy outside.

For the beans I took this recipe from Vegan Sparkles as the starting point, but I skipped the sundried tomatoes, used 2 x 400g tins tomatoes, 2 x 400g tins borlotti beans, 2 chopped-up vine tomatoes and one large brown onion. I doubled all the herbs and spices except cayenne, which I omitted (too hot for my kids) and replaced with about 1/4 teaspoon chilli powder. I added plenty of salt and cracked black pepper, and some fresh oregano and kale from the garden. (A couple of leaves of kale, chopped finely with some herbs, and the kids don’t know they’re eating kale! Child #2 calls this kale surprise.)

As you can see, we were liberal with the grated vegan cheese on top. This was a hearty and tasty meal, which we all enjoyed. I think the fresh oregano really worked well with the tomato and cumin.

Three-bean chocolate chili

I finally got around to making the Three-bean Chocolate Chili recipe from Veganissimo. I’ve never made anything with chipotle chilis before, and wasn’t even sure where I’d be able to buy them, but it turns out that you can buy cans of chipotle chilis in adobo sauce in a well-stocked greengrocers store. Who knew?

This meal also had another first… I’ve never added dark chocolate to a chili before. I knew it could work amazingly well because I’d been lucky enough to taste-test this recipe while Leigh was writing Veganissimo. It was a stand-out recipe for all the taste-testers that night: the chocolate seemed to really intensify the chili flavours. So I’d been looking forward to cooking this at home.

Rather than try to prepare a child-friendly version, we just fed the kids something else and I kept this meal adults-only. The result was a very tasty chili, but slightly more chocolately than I remember… I added slightly more than the recipe called for because I was too lazy to cut one of the squares of chocolate in half! Next time I make it, I’ll add slightly less chocolate than specified in the recipe. But I’ll definitely be making it again, and I look forward to seeing how the flavour changes when we reheat it.

Spicy bean hot pot

It was my (omni) husband’s turn to cook, and he decided to cook something vegan so we could all enjoy the same meal. He found a recipe in a very surprising place, the Hairy Bikers’ Perfect Pies cookbook (spicy bean hot pot). The only adjustment needed was to brush the potato topping with oil rather than melted butter. Delicious, thanks honey!