It was a week of extreme weather changes in UK. One night I was woken up by the sound of whistling in a fireplace, and wheelie bins traveling down the road, pushed by the wind. Next week the sun is shining, everything is blooming and Brits are going a bit crazy, as they usually do, when the sun is out for the first time after the winter. The midriffs are out, the car rooftops are down.
It’s the time when you start organizing your wardrobe, cooking comfort food and watching your favorite TV series returning to your small screen.
So, when your are engrossed in Mad Men, Game of Thrones, Penny Dreadful, True Detective or else, have something comforting to eat, like the bean stew with the Mexican twist.
Refried Black Eye Peas Stew
1 each yellow, red and green pepper
1 can chopped tomatoes
1 can black eye peas (or cup dry ones, soaked overnight and cooked)
2 cloves garlic
1 tsp cumin
1 tsp smoked paprika
chopped parsley or coriander
2 tbsp olive oil
Optional – brown rice and tortilla chips
1.Preheat the oven to 160C.
2.Heat olive oil in a skillet. Add chopped garlic, chilli and cumin seeds.
3. Fry on a medium heat for 2-3, add peppers cut into matchsticks. Fry for 5-8 min, add tomatoes and peas.
3. Put the skillet into a preheated oven. Cook for 15-20 min. In the meantime cook brown rice.
4. Take the skillet out of the oven. Add Smoked paprika and salt, mix. Sprinkle with coriander or parsley, serve with tortilla chips and rice.