Brick Red


Confined to Barracks at least means I can take a few minutes to do some minor chores, which includes checking out the freezer compartment of the fridge and seeing if there’s anything that needs dumping/using up.  I found a couple of packets of pre-soaked and boiled black beans and decided to have a go at this potato, black bean and paprika stew….

Original here:



One red pepper, topped and tailed, then sliced in half with the insides and seeds taken out

Two shallots, chopped finely

Two cloves garlic, chopped finely

Equivalent of a tin’s worth of pre-soaked and cooked black beans

One large potato, chopped into small chunks

Decent handful fresh spinach, sliced finely

Sage, oregano and smoked paprika

Olive oil

Balsamic vinegar

Knob of butter


Heat the oven to medium high, place the pepper in a baking tray and roast until slightly blackened, turning occasionally.  Allow to cool, then skin the pepper and chop into chunks.

Heat the oil in a wok and add the sage and oregano, heat briefly, then add the potato.  Stirfry gently for a few minutes.

Add the garlic and shallots, again stirfry for a few minutes.

Add the beans, pepper and smoked paprika plus enough water to cover the ingredients.

Bring to the boil, then simmer with the lid on for 15-20 minutes, or until the potatoes are soft.

Add the spinach, balsamic vinegar and a knob of butter.  Stir in well, then serve.


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