It’s been so hot here in Adelaide so I’ve done barely any cooking and it’s driving me crazy! I’m so close to having this baby and all I wanna do is cook and eat and complain about being huge… anyway this morning wasn’t too bad weather-wise so I made these lemon pancakes and omg they… Continue reading Crispy Lemon Pancakes
8pm and finally I get to sit down…well not 100%, I still need to wash the dishes and fold another mountain of laundry but the kids are in bed so I can share my latest creation with you now. This cake is delicious, it’s soft in the centre and slightly crunchy on the outside with… Continue reading Carrot Cake with Tangy Icing
So this post is as boring as bat shit but it’s a staple and I had to share.
Black beans go with so many dishes, I add them to burritos, tacos, chilli, wraps, nachos…you get the idea. We pick up a bag from the Central Markets here in Adelaide and they cost next to nothing.
First thing to do is soak your beans overnight, simply place in a large bowl fill with water and leave.
In the morning drain the beans and add with a few bits and pieces to your slow cooker.
- 6 garlic cloves
- 1 onion chopped
- 1 capsicum chopped
- 1 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- 1 tsp chilli (optional)
- Salt and pepper
- 1 pound black beans
- First saute onion, capsicum and garlic
- Add everything to the slow cooker
- Cook on high for 4 hours or low for 8. *Note, check after 4 and if any crunch to beans cook longer
- When cooked and cooled divide up into portions and freeze. **if using on the day add a some lime jucie and coriander for a kick then add to your dish
Simple boring recipe and probably easier to buy canned but I still get icky using canned goods so prefer this method.