I'm dumping this recipe -- copied from an email I sent last year -- in my journal so that I don't have to go searching through Gmail archives every time I do the groceries. It's my go-to lunch in winter -- I tend to alternate this with corned beef sandwiches. And yet, I forget the recipe all the time.
- minced garlic to taste
- half a red onion
- celery, I dunno, I usually use about two or three stalks?, sliced
- a red capsicum, sliced
- a green capsicum, sliced
- optional: some kind of meat -- I've had success with bacon, and also with diced chicken, and I'm contemplating chorizo for the next round
- one can kidney beans
- one can black beans
- vegetable stock, I can't really give you a quantity, but enough to immerse all the ingredients?
- Tabasco sauce, or any other hot sauce
- spices: I've been going with chilli flakes, onion powder, smoked paprika and a dash of cayenne, but it's up to you and your taste
- Saute the garlic and onion, then brown the meat.
- Add the celery and capsicum, stir for a minute
- Add rinsed beans, spices, Tabasco and stock
- Bring to the boil, then let simmer until the stock is reduced
- Cook some rice
- Mix it all together