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Keeping body and soul together.
Mar. 1st, 2010 03:12 pmOne of the most useful things one can do, if one is a lazy cook, is befriend a Really Good Cook. Then watch what they do when they're short on time, money, ingredients, energy, etc. Then, assuming you like it, steal it.
I stole this from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
pecunium.
In a frying pan or a nice heavy saucepan, fry:
per one-three persons: one onion, chopped.
(OPTIONAL) per one-two persons: 1-4 slices of bacon, chopped up, OR one sausage, any sort[1] OR a handful of ground meat. (if meat is not wanted, add a bit of oil to your onion). (pecunium thinks that in the case of ground meat you should start it before you start the onion. I do it both ways, depending on absentmindedness, and I admit I haven't noticed a significant difference.)
Cook it on lowish heat, stirring it periodically. Be patient. A burnt onion is a sad thing.
When the onion is nicely carmelised[2], add
per one-two persons: one can of beans, any sort[3], with half the liquid.
(OPTIONAL) If you didn't use meat, or you did but you want to do this anyway, add a bouillion cube or a shot of OXO or Bovril at this point. If you do, remember not to add salt as well.)
(OPTIONAL) If you're going to add a fake meat - tvp, tsp, whatever - now is the time. Fake meats generally don't like to be cooked much, and they don't brown worth a damn anyway.
(OPTIONAL) greens are good in this, assuming you like greens. Spinach, kale, chard, collards, though in the case of collards a minute in the microwave first is advisable...)
Add salt, pepper, and any desired spices, and let it simmer for about ten minutes.
Eat it with rice, or toast, or tortillas, or whatever you like.
[1] Really. Any sort. I have yet to encounter a sausage which does not work in this, though you will want to keep its basic flavouring in mind when adding other spices, etc, and if you use turkey or chicken sausage you will want to add a bit of oil to the pan. If you're going to use fake meat, though, add it later, as most fake meats are very easy to overcook.
[2] Clear, with bits of browning. Also I have been known to add cumin seeds when the onion is nearly done. You don't have to. You can add all sorts of spices and things to this - hot sauce, curry paste, salsa, herbs, garlic - which go in a bit later - but it won't do it or you a bit of harm if you just use salt and pepper, especially if you are using Italian sausage or chorizo or any other sort of already spiced meat.
[3] Really any sort. Kidney, chick peas, lima beans, mixed beans meant for bean salad ... probably not Libby's Deep Browned or similar already fancied-up beans, though they might work.
I stole this from
pecunium. In a frying pan or a nice heavy saucepan, fry:
per one-three persons: one onion, chopped.
(OPTIONAL) per one-two persons: 1-4 slices of bacon, chopped up, OR one sausage, any sort[1] OR a handful of ground meat. (if meat is not wanted, add a bit of oil to your onion). (
pecunium thinks that in the case of ground meat you should start it before you start the onion. I do it both ways, depending on absentmindedness, and I admit I haven't noticed a significant difference.) Cook it on lowish heat, stirring it periodically. Be patient. A burnt onion is a sad thing.
When the onion is nicely carmelised[2], add
per one-two persons: one can of beans, any sort[3], with half the liquid.
(OPTIONAL) If you didn't use meat, or you did but you want to do this anyway, add a bouillion cube or a shot of OXO or Bovril at this point. If you do, remember not to add salt as well.)
(OPTIONAL) If you're going to add a fake meat - tvp, tsp, whatever - now is the time. Fake meats generally don't like to be cooked much, and they don't brown worth a damn anyway.
(OPTIONAL) greens are good in this, assuming you like greens. Spinach, kale, chard, collards, though in the case of collards a minute in the microwave first is advisable...)
Add salt, pepper, and any desired spices, and let it simmer for about ten minutes.
Eat it with rice, or toast, or tortillas, or whatever you like.
[1] Really. Any sort. I have yet to encounter a sausage which does not work in this, though you will want to keep its basic flavouring in mind when adding other spices, etc, and if you use turkey or chicken sausage you will want to add a bit of oil to the pan. If you're going to use fake meat, though, add it later, as most fake meats are very easy to overcook.
[2] Clear, with bits of browning. Also I have been known to add cumin seeds when the onion is nearly done. You don't have to. You can add all sorts of spices and things to this - hot sauce, curry paste, salsa, herbs, garlic - which go in a bit later - but it won't do it or you a bit of harm if you just use salt and pepper, especially if you are using Italian sausage or chorizo or any other sort of already spiced meat.
[3] Really any sort. Kidney, chick peas, lima beans, mixed beans meant for bean salad ... probably not Libby's Deep Browned or similar already fancied-up beans, though they might work.
