Life in Manhattan through the eyes of an Englishman
Black bean & frankfurter casserole
Ingredients:
Cut the potatoes in halves or quarters to make bite-sized chunks, and boil
them until they are almost teander. At the same time, chop the
onion medium fine, and slice the mushrooms. Fry these over a medium heat in
olive oil until the onions just start to brown. Then add the cumin and
chili/hot sauce, and cook a little longer. Chop the frankfurters into
pieces 1" long
When the potatoes are cooked, pour off most of the water, leaving about 1/4
inch in the bottom of the pot/pan, and add the fried onions and mushrooms,
the frankfurters, and the black beans. Bring the mixture slowly back to the
boil. While this is happening, chop up the zuchini into slices about 1/2
inch thick than add these and the garlic to the rest. Cook until the zuchini
is just tender and the frankfurters are hot. Add extra water if the mixture
is too thick - go for a thick soup consistency. Add the lemon juice a couple
of minutes before you serve.
Serve in a bowl with the parsley/cilantro sprinkled on top, and provide your
guests with some slices of good crusty bread to dip.
- Four or five frankfurter sausages
- Large can of black beans
- One medium onion
- As much garlic as you care to peel and crush
- 1 pound small red potatoes
- 1/4 pound small crimini mushrooms
- Four small zuchini (courgettes/green squash)
- 1 tablespoon ground cumin
- 1 teaspoon ground chili or hot sauce to taste
- Chopped parsley or cilantro
- Juice of half a lemon.