Mexican bean chilli

 

I’ve been a bad girl, I know. I have neglected you for about two months now. I’ve been barely there, barely showing you any attention, almost completely abandoning my responsibilities to you, your kitchens and your stomachs. I know it’s inexcusable I’m really sorry hope you did not feel like I did not love you coz you guys are my foodie world. I’ve been busy trying to move.

Well you see, I have been living in Kakuma for over 2 ½ years now. It has been such a great experience, so different from the city and so different from the rural areas we know off. Its smack in the middle of nowhere but I loved it and enjoyed it. It did get lonely sometimes and boring but I found solace in my cooking and sometimes gardening. I eventually started this blog in December 2011 after a year of contemplating the idea and it has brought me so much satisfaction. And all of you are such a blessing to my life because I never thought I would actually have an audience.

I’m being too mushy let me get on with the news. As of mid  April 2013 Foodie in the desert is now being written from Nairobi. Yes I will keep the name Foodie in the DESERT because the desert not only symbolizes Kakuma but also the ability for one to cook great food with minimal resources. I hope you will still enjoy my posts, I will also do restaurant reviews now that I will be around and hopefully bring you more exciting and informative segments on places to get ingredients, cheapest places to buy stuff, reviews on chefs etc. This should be an exciting journey hope you will all still be around for support and do tell your friends.

Today’s recipe is an interesting one its chilli cooked with baked beans. It really yummy and the mixture of textures , I served it with chapo but think it could also be great with rice. HAPPY COOKING!!!

PENNE with GARLIC, OLIVE OIL and MUSHROOMS

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 4

Ingredients

  1. 400g penne (you can use any type of pasta that you prefer)
  2. 90ml extra virgin olive oil
  3. 4 cloves of garlic crushed (use more or less depending on your taste)
  4. 2 chillies (preferably dried red)
  5. A small handful of dhania (coriander) roughly chopped.
  6. Handful of mushrooms, sliced

Instructions

Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes.

Meanwhile, heat the oil very gently in a frying pan.

Add the crushed garlic and whole dried chilli and stir until the garlic is aromatic, add the mushrooms.

When the garlic is just beginning to brown remove and discard the chilli.

Darin the pasta and place it in a bowl

Pour on the oil and garlic mixture, add the dhania and toss vigorously till it all mixes up.

Serve immediately

http://africankaya.com/mexican-bean-chilli-and-some-big-news/

 

Written by Wangeci Wandere cici
  • GN

    Like the new recipes, after my own heart 🙂 Will defo try

    • Wangeci Wandere

      Do tell me how it goes

  • Congrats on the move. I hope the transition was smooth

    • Wangeci Wandere

      the move is hectic but im loving it

  • makalinda

    after reading this i am off to buy baked beans and try out this recipe

    • Wangeci Wandere

      YAY!! HAPPY COOKING!!