Food and Cooking

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submitted 1 year ago* (last edited 1 year ago) by neamhsplach@beehaw.org to c/food@beehaw.org

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I've been making the same three bean chilli and lentil and chickpea dahl for years now and I'm trying to expand my repertoire for midweek meals.

I'm not an amazing cook so I like to make a big pot of something that I can freeze and eat over the course of a few weeks.

Looking forward to hearing your suggestions!

The three bean chilli recipe is easy AF:

Ingredients: 3x tins of different beans (I usually go for kidney, black beans and canneloni)

1x Tin sweetcorn

1 onion, chopped

2 Bell peppers, chopped

Jalapeños, chopped

Vegetable stock cube

Tin tomatoes

Cumin

Paprika

Hot chilli powder

Cayenne pepper

Salt & pepper

I throw the whole lot in a slow cooker. Then I fill one of the tins with water and throw that in too. Then leave on high for 4 hours.

I can't remember how much of the seasoning the original recipe said to put in. I measure that with my heart ♥

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[–] ffmike@beehaw.org 1 points 1 year ago

I tend to wing it a lot with stew-ish things. Here's one set of rough instructions:

Saute any combo of mushrooms/onions/garlic/cherry tomatoes/peppers in olive oil
Add 3 cups water/vegetable broth, bring to boil
Stir in 1 cup green lentils/red lentils/yellow split peas/green split peas, stir as it comes back to a boil
Season with salt/pepper/smoke seasoning/chili/whatever looks good
Simmer 15-30 minutes till done

Freezes fine, though I usually eat it before it makes it to the freezer