It was four years ago today we lost our mother unexpectedly. At the time I was living way over in England and had no way of getting home. She had been in hospital, but was doing well. We had no reason to believe that she wouldn't fully recover.
I miss her every day. We were always very close. It still pains me that I was unable to say goodbye properly.
I decided to make myself a picky-bits Teatime Supper today to help distract myself from the nasty weather we are having outside and to cheer me up. Just because I now live alone, that doesn't mean I can't enjoy a nice teatime supper ever now and then.
.JPG "Teatime Supper")
This was something I often did when I was in the UK. You don't always feel like making a bit meal do you? Sometimes picky bits are just the ticket for filling that gap! Supper in the UK was always something quite different than dinner.
Supper is meant to be something much more casual than dinner. Supper can be an evening meal but normally when one is invited to supper the invitation is quite different than when one is invited to dinner, which is usually more formal. Supper can also mean a hot or cold snack before bedtime.
It is not meant to be meat, potatoes and veg, but rather a rather informal gathering of picky bits and cakes. Not as formal as a high tea, but meant to be enjoyed on a small plate, next to a fire and, if you are so lucky, enjoyed with some bright conversation and company.
It is a delicious opportunity to gather together some picky bits that you have in house into a simple repast of tasty delights that will please everyone, all washed down with hot cups of tea of course!
.JPG "Teatime Savories")
Of course, any tea table should have a host of savory bits to choose from. These can range anywhere from finger sandwiches to sausage rolls, deviled eggs, savory scones, sliced meats, cheeses, and pickles.
Today I chose to bake some savory scones. Scones don't always have to be sweet and served with cream and jam. They can also be incredibly delicious served with cold meats and pickles.
I chose to make MARY BERRY'S CHEESE SCONES today because they are the best savory scones out there. They are light and fluffy and filled with lovely cheese flavors. I was living in England the last time I baked these! They're beautiful, as one would expect!
.JPG "Cheese & Tomato Sandwiches")
I had some thinly sliced ham as well. Finger sandwiches are also very nice. Some popular flavors are Egg Mayonnaise, Ham and Pickle, Cheese and Pickle, Cheese and Onion, Cucumber and these ones that I chose to make, Cheese and Tomato.
I can remember the first time I enjoyed a Cheese and Tomato sandwich when I was in the UK. It was not a combination I had ever considered but was it ever delicious! Soft white bread was lightly buttered (crusts cut off or not as you please) and filled with grated cheese and thinly sliced tomato.
I baked my own FRENCH SANDWICH PAIN AU LAIT for these sandwiches. I bake a loaf of bread every week anyways, so this week I chose a sandwich loaf. This bread makes beautiful sandwiches.
.JPG "Teatime Supper")
Some things to bear in mind when making Cheese and Tomato Sandwiches. One, make sure you use a really nicely flavored cheddar cheese. I used some cheese that I had leftover from Christmas. It had not gotten used. A two year aged cheddar that was nice and sharp and well flavored.
Grate your cheese by hand on the large holes of a box grater.
Use a serrated knife to cut your slices of ripe tomato thinly, and then leave them to drain on some paper towels for about 10 minutes. This helps to prevent them from making the bread soggy.
Butter both slices of bread. This not only helps the cheese to adhere, but it also keeps the bread from drying out and getting soggy as well.
I add the grated cheese to the buttered side of one slice of bread, top with the sliced tomato, add a grinding of black pepper, and then place the other slice of bread on top, butter side down. Slice as you wish.
.JPG "Teatime Supper")
Something crunchy is also very nice to add to the table. Today I added some sweet mixed pickles and slices of sweet eating apples. Oh, how I miss the pickled onions you get in the UK. They are rather larger than our pickled onions and not so sweet, having been pickled in malt vinegar.
You could do crisp raw vegetable sticks such as carrots and celery, or thick slices of cucumber. Potato Chips/Crisps also go down very nicely if you are so inclined.
Of course, one of the highlights of any supper/tea table is something sweet to end the meal. This can take the form of cakes or cookies, just whatever tickles your fancy really. Today I had a few cakes leftover from Christmas and some small dainties (Queen Anne Slices, date squares, etc.)
.JPG "Sour Cream Chocolate Loaf")
One favorite is the VICTORIAN SANDWICH CAKE. I say that because it is the favorite of all the cakes that I bake. I often choose that to be my birthday cake.
Another favorite choice would be a COFFEE CAKE. By that I don't mean the crumb type of cake that is best served at breakfast with a hot cup of coffee. I mean a delicious buttery coffee flavored cake, filled with a layer of buttercream!
You can't go wrong with either of those.
.JPG "Sour Cream Chocolate Loaf")
Being as I am on my own however, today I chose to bake my favorite Sour Cream Chocolate Loaf. I have been making this delicious loaf for years and years.
The recipe comes from the pages of my Big Blue Binder. I can't tell you where I copied it down from, but I can promise you that it is moist and chocolately and delicious!
.JPG "Sour Cream Chocolate Loaf")
It is beautiful cut into thick slices and enjoyed with a hot cup of tea, or coffee for that matter. It's also very nice served with a scoop of vanilla ice cream on top.
Rich and fudgy with a beautiful chocolate flavor. Simply put, it's delicious and something I think you and your family will really enjoy!
Yield: 8 - 10
.JPG "Sour Cream Chocolate Loaf")
Sour Cream Chocolate Loaf
Prep time: 15 MinCook time: 1 H & 10 MInactive time: 24 HourTotal time: 25 H & 25 M
Rich, moist and very chocolatey. A real longtime favorite of mine.
Ingredients
- 6 TBS Dutch cocoa powder, sifted
- 2 tsp instant coffee powder
- 3/4 cup (180ml) boiling water
- 1/2 cup (120g) of butter, room temperature
- 1 1/2 cups (300g) of soft light brown sugar, packed
- 1 tsp vanilla
- 2 medium free-range eggs
- 2 cups (280g) all-purpose plain flour
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup (60g) of full fat sour cream
Instructions
- Preheat the oven to 160*C/325*F. gas mark 3. Butter a 9 by 5 by 3 inch loaf pan and line with baking paper.
- Combine the water and coffee powder. Allow to cool. Stir in the sour cream. Whisk together the cocoa powder, flour, soda and salt.
- Beat the butter together with the brown sugar. Beat in the vanilla and the eggs, one at a time. Add the dry ingredients alternately with the wet, beginning and ending with dry. Mix well together. Pour into the prepared baking pan.
- Bake for 60 to 70 minutes until risen and the top springs back when lightly touched. Cool ten minutes in the pan before tipping out to cool completely on a wire rack. Wrap tightly once cooled and let stand overnight before cutting.
Notes
You can also fold in up to 3/4 cup (170g) of semi sweet chocolate chips.
I am one of those people who never minds paying full price for a good roasting chicken, and that is because, with all of my years of cooking experience, I have mastered the art of making my chicken pay for itself.
How do I do that you might well ask, and today I am going to show you how. Let me set the scenario.
You've cooked your Sunday Roast Chicken, fed it to the family, and have cleared up all of the dirty dishes and pans. You may even have stripped the carcass of all of the meat and are sitting there staring at the empty bones. You feel like throwing them away, and maybe you do, or maybe you carefully wrap them up and stick them in the refrigerator, where, just a few days later, you end up tipping them out because you failed to use them when you should have done.
To my way of thinking a good roast chicken is something which can give to you again and again and again. I always, ALWAYS get at least three meals from my roast chickens. It's just a matter of thrift, ingenuity, and planning.
I don't mind spending fifteen or twenty dollars on a good fat roasting chicken because I know that in the long run that chicken is going to help me feed four people at least three meals. Even at twenty dollars, that amounts to roughly six dollars and a few cents per meal. Probably even less than you will pay for a pound of hamburger.
Today my goal is to show you how to eke as much out of that Roast Chicken you thought was so expensive that you can. With only a few simple steps you, too, can make your chicken pay for itself!
STEP ONE - This begins right at the store. Buy the largest, fattest, best chicken that you can afford. I usually buy one that is at least 2 1/2 to 3 pounds in weight. I like free range chickens, because I think they taste better, and I like to support good animal husbandry. I will also buy an organic, or free-from (no anti-biotic) chicken, and air-chilled if I can.
STEP TWO - Roast your chicken using a reliable recipe that will give you optimum flavor, without drying out the bird. I can highly recommend any of my Roast Chicken Recipes. I know I am a bit biased, but, my goal here in the English Kitchen has always been share the best with you.
STEP THREE - Prepare plenty of sides to serve with your chicken. In my home it is usually potatoes or rice of some sort, and two to three vegetables. Sometimes I even roast the vegetables with the chicken. That way when it comes to serving up your chicken, you can be generous with the sides and serve smaller servings of the meat and nobody will feel that they have been cheated.
I can highly recommend the following sides:
Of course, you don't have to make all of your sides fancy. Plain steamed vegetables are always good, just don't be stingy with any of them. Let your family and or guests fill up on the vegetables, not the chicken. A good GRAVY also helps.
This way you can give each person a reasonable serving of the roast chicken without going over the top. Aim to eat only half of the chicken on the day you roast it and then you will have the remainder to use on another day.
STEP FOUR - When you are stripping your chicken after the meal, set aside a good amount to use for another meal, such as a casserole, salad or sandwiches, hot or cold, or even a pot pie. You don't need a lot of chicken to put in a pot pie and if you have been careful enough to make LOTS of gravy, your family won't even notice that their pot pie isn't loaded with chicken.
Don't strip the bones down until they are bare, leave some meat on them. I usually save the wings and then the whole carcass with a fair amount of meat on it to make soup. It's okay if you don't feel like making soup right away. Simply wrap the bones up tightly and freeze them for later on in the week.
Here are some really fabulous ways to use up some of that cooked chicken meat:
.JPG "HOT CHICKEN SALAD")
STEP FIVE - Use those bones and the carcass to make a delicious soup. It's not really hard to make a basic stock or delicious chicken soup and your family will always appreciate it. Even if you only use the bones to make a delicious stock and then freeze it, you have created the barebones of a fabulous risotto or a soup, and they will not have gone to waste.
Here are some of our favorite chicken soups:
There is a wonderful old saying that when you eat a pig you should eat everything but the squeal, I would like to switch that out to say when you eat a chicken you should eat everything but the cluck! I think that if you follow my tips and suggestions, you can feel proud that you have done just that, using up every scrap of the yard bird and in the most delicious ways! Effectively, you have actually made your Roast Chicken pay for itself, and in these modern times when money is tight, don't we all need to be able to do this?
I'll be back tomorrow with something new!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!!
When I was growing up, one of the favorite things my mother used to bake for us as a real supper treat was Weiner Rolls. If Weiner Rolls were on the menu, we were all ecstatic! We loved them.
To make them she would roll out regular pastry and cut it into rectangles large enough to cover a smoked frankfurter. She would spread American mustard onto each rectangle, top with a hotdog, roll up the pastry to encase it and then baked them until they were crisp and golden brown.
.JPG "Flaky Weiner Rolls")
There was nothing fancy about them, but we absolutely adored them. Every mouthful was a beautiful mix of flaky pastry, smoky hotdog and tangy mustard. We could not get enough of them.
I think it is fair to say that they were one of our favorite meals and still are to this day! Nothing fancy. Just plain and simple, easy to make and using very few ingredients.
.JPG "Flaky Weiner Rolls")
I think it is a recipe that my father brought with him into the marriage from his own childhood. His mother used to make these as well.
I can remember going to Quebec to visit his family one time. As children we got very excited when my mother told us my Aunt Nadine was making weiner rolls for supper.
.JPG "Flaky Weiner Rolls")
Unfortunately, she doused them all in tomato soup and embarrassingly (to my parents) all three of us children turned our noses up at them.
To this day I don't understand why she did that, but then, there is no accounting for taste. I can't say whether they tasted good that way, or bad. I think a bowl of soup on the side would have been nice, but I, to this day, reject a weiner roll doused in soup.
.JPG "Flaky Weiner Rolls")
I recently bought myself Ina Garten's new cookbook, entitled "Go To Dinners." I have all of her cookbooks. I love Ina. All of her recipes are reliable and quite simple to execute.
Have you watched her show Be My Guest? She has celebrities over for the day and interviews them and then they cook their favorite recipe for her. I can imagine that would be quite daunting to cook for Ina Garten, but it would be fun! I would LOVE to see her home in person and to cook with her.
.JPG "Flaky Weiner Rolls")
This new book is filled with satisfying and uncomplicated recipes for delicious dinners. Reliable, fool proof recipes that turn out perfectly each time you cook them.
One of the recipes was for Flaky Weiner Rolls, OR as she called them Hot Dogs in Puff Pastry! I was immediately intrigued. They were very much like the Weiner Rolls of my childhood, except with a distinct upgrade! Puff pastry instead of regular short crust pastry.
I just knew I had to try them!
.JPG "Flaky Weiner Rolls")
WHAT YOU NEED TO MAKE FLAKY WEINER ROLLS
Very few and very simple ingredients. Just buy the best quality of each that you can, and you can't go wrong!
- 1 sheet of all butter puff pastry
- 4 all beef frankfurters
- 4 tsp Dijon mustard
- 1 small egg beaten together with 1 TBS water
- flaky sea salt and cracked black pepper
- additional Dijon mustard for dipping (optional)
.JPG "Flaky Weiner Rolls")
Ina actually used two sheets of puff pastry in her recipe and still only got four rolls. I think her hotdogs must have been quite a bit larger than mine. She used Hebrew National all beef hot dogs.
I used plain old Schneiders all beef hot dogs and one sheet of puff pastry was sufficient. Even if I had used their Juicy Jumbos I think I could have gotten away with one sheet. It was the perfect ratio of pastry to hotdog.
DO USE ALL BUTTER PUFF PASTRY. The other kind will not taste as good. I always keep all butter puff pastry in my freezer. It thaws out quickly and is quite good.
.JPG "Flaky Weiner Rolls")
HOW TO MAKE FLAKY WEINER ROLLS
Nothing could be easier. I know I am always saying that, but it's true!
Preheat the oven to 425*F/230*C/gas mark 7. Line a baking sheet with baking parchment.
Unroll your pastry sheet and cut it into four equal rectangles. Spread 1 tsp of mustard into the bottom half of the long side of each rectangle. Place a frankfurter on top of each.
Brush some of the egg wash onto the top half of each rectangle.
.JPG "Flaky Weiner Rolls")
Roll up the puff pastry to encase the frankfurters, rolling from the bottom to the top side of the rectangles. Press lightly to seal along the egg washed edge.
Place spaced apart onto the baking sheet. Brush the tops and sides of each with some egg wash and sprinkle with some flaky sea salt and freshly ground black pepper.
Bake in the preheated oven for 25 to 30 minutes until crisp, puffed and golden brown.
Serve hot, with more mustard for dipping if desired.
.JPG "Flaky Weiner Rolls")
These were really, really good. A bit messier to eat than my mother's ones with the normal pastry. If you want to try them with regular pastry, can I recommend my Butter & Lard Pastry? It's the best. Scroll partway down the page for the recipe.
I think these would also be very good if you spread them with a curry ketchup prior to baking, or even honey mustard. If you want to make a good curry ketchup just whisk together some ketchup, a bit of hot mustard and some curry paste.
.JPG "Flaky Weiner Rolls")
These are excellent all on their own with a bit of Dijon mustard on the side for dipping, but they would also be delicious served alongside a bowl of hot soup for a lovely supper, or even with a plate of baked beans.
They would also make great snacks for game nights and parties. They are delicious full stop!
.JPG "Flaky Weiner Rolls")
Shortly after I finished taking photos Nutmeg tried to get in on the act. He likes hotdogs too! I think it is the smokiness of them! Mind you, he is a little bit of a glutton, just like his mommy!
If you are a fan of hotdogs, you might also like these:
HOT DOG ROLL UPS - Refrigerated croissant dough, spread with curry ketchup, relish and cheese and rolled up around smoky frankfurters, then baked. More cheese is sprinkled on top. Delicious!
BAKED CHILI CHEESE DOGS - Hot dogs. Refrigerated Pizza Dough. String Cheese. Canned Chili. It doesn't get much easier or tastier than this quick, easy and delicious supper that everyone loves!
Yield: 4
Flaky Weiner Rolls
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
This recipe is a modernized riff on an old favorite that my mother used to make, adapted from a recipe by Ina Garten.
Ingredients
- 1 sheet of all butter puff pastry
- 4 all beef frankfurters
- 4 tsp Dijon mustard
- 1 small egg beaten together with 1 TBS water
- flaky seasalt and cracked black pepper
- additional Dijon mustard for dipping (optional)
Instructions
- Preheat the oven to 425*F/230*C/gas mark 7. Line a baking sheet with baking parchment.
- Unroll your pastry sheet and cut it into four equal rectangles. Spread 1 tsp of mustard into the bottom half of the long side of each rectangle. Place a frankfurter on top of each.
- Brush some of the egg wash onto the top half of each rectangle.
- Roll up the puff pastry to encase the frankfurters, rolling from the bottom to the top side of the rectangles. Press lightly to seal along the egg washed edge.
- Place spaced apart onto the baking sheet. Brush the tops and sides of each with some egg wash and sprinkle with some flaky sea salt and freshly ground black pepper.
- Bake in the preheated oven for 25 to 30 minutes until crisp, puffed and golden brown.
- Serve hot, with more mustard for dipping if desired.
Thanks so much for visiting. Do come again!
I am back today with another delicious recipe that I think you are going to love. I decided to take a few days off to recup after all the stress of the holidays etc. and am now feeling fighting fit and raring to go! I think we all need a breather every now and then, don't you?
Like you I am really looking foward to more deliciousness in 2023. Thanks so much for bearing with me!
Today I am sharing the "Best Chili Recipe." I am always a little taken aback when someone has the audacity to brand something as the best!
I found the original recipe for this on a page called Fit Foodie Finds. I was having my family over for Sunday supper and my brother in law had asked would I make chili!
I know it is a bit cheeky to try out new recipes on family, but this looked very good, and how could I resist trying something that labeled itself the "Best!"
.JPG "Best Chili Recipe")
Of course, I could not leave well enough alone and added a few bits and bobs into the mix, and also changed the cook time, but overall, I pretty much followed the recipe to the "T."
It was filling, flavorful, and pretty healthy overall! I added some green pepper to it, used more onion, more tomatoes and only one type of bean. Other than that, I used the recipe pretty much as written.
.JPG "Best Chili Recipe")
I did change up the cooking method a little bit as well. I toasted the spices for extra flavor. I have always found that toasting your spices before using them in a stew or soup adds something extra special to the taste.
I also thought that the original fifteen minutes cook time was not near enough to really develop the flavors the way I wanted them to be and so I increased it exponentially, with excellent results! This chili was fabulous!
.JPG "Best Chili Recipe")
WHAT YOU NEED TO MAKE THE BEST CHILI RECIPE
For the most part it is store cupboard ingredients. No fuss, no muss. The perfect winter comfort food supper.
- 1 TBS flavorless oil (I use light olive oil)
- 1 lb. (450g) lean ground beef/steak
- 1 medium onion, peeled and finely diced
- 1 TBS minced garlic
- 1 small green pepper, trimmed, deseeded and diced
- 1 (15 oz/420g) tins of dark red kidney beans, drained and rinsed
- 2 (15 oz/420g) tins of diced tomatoes, undrained
- 1 (15 oz/420g) tin of tomato sauce/passata
- 3 TBS tomato paste
- 1 TBS maple syrup
- 3 TBS chili powder (North American, not UK type)
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano leaves
- 1/2 tsp fine sea salt
- 1/4 tsp ground pepper
- 1 cup (240ml) beef stock
.JPG "Best Chili Recipe")
My ground beef was really lean. It's an organic locally raised beef that I buy frozen at my local farmer's market. Because it was so lean, I browned it in a bit of oil. There is only about 5% fat in it. If your beef is not quite as lean, you may want to cut back on the oil used or leave it out altogether.
I added green pepper for a bit of color and some flavor. We like peppers in our chili. If my father had not been eating it, I might have been tempted to add jalapeno peppers, but we like to keep things a bit milder for him. I also pretty much doubled the amount of onion because we like onions.
.JPG "Best Chili Recipe")
In North America I used a can of tomato sauce, which is not the same thing as tomato sauce in the UK. Tomato sauce in the UK is generally thought to mean tomato ketchup. Their "tomato sauce" is tomato passatta, which is crushed and seived tomatoes, or basically the same thing as North American tomato sauce.
I used two tins of tomatoes rather than the single tin in the original recipe because we really like tomatoes and, to be honest, it gave the chili the perfect consistency.
.JPG "Best Chili Recipe")
I also used two cans of kidney beans instead of one can of kidney and one can of pinto beans. Basically I am trying to use what I already have in my larder than run out and buy special ingredients for things.
That is my goal for 2023, to make good use of what I already have. By all means use one can of pinto beans if you have them! I think even a can of black beans would be nice.
.JPG "Best Chili Recipe")
HOW TO MAKE THE BEST CHILI RECIPE
It's not rocket science. Chili has to be one of the easiest things to make! And, might I add, so good at this time of year when the temperatures are chilly, and the air is damp.
Add the chili powder, ground cumin, paprika, and garlic powder to a small dry skillet. Toast over moderate heat until fragrant, about 30 seconds. Set aside.
Add the olive oil to a large saucepan. Add the onions and green pepper. Crumble in the beef. Cook, stirring frequently, for about 10 minutes until the beef is browned and no longer pink. Stir in the minced garlic and cook for about 30 seconds longer.
.JPG "Best Chili Recipe")
Stir in the toasted spices, oregano and salt and pepper, combining all well. Stir in the drained beans, tomatoes, tomato sauce, tomato paste, and maple syrup, combining well.
Add the beef stock and bring to the boil. Reduce to a simmer and cook over low heat for 45 minutes to an hour, stirring occasionally.
Serve hot, spooned into bowls with your favorite accompaniments. We like rice, cheese and cornbread!
.JPG "Best Chili Recipe")
The recipe made enough to feel all four of us generously plus I had enough to freeze for another day. What you are seeing here is actually the leftovers from yesterday and I have to say it tasted even better the next day!
But then again things like stews, soups and chilis often taste better after "ripening" overnight.
My brother-in-law had two helpings. I served it with brown rice, grated Tex Mex cheese and some homemade cornbread. I used my ex-mother-in-law's Corncake recipe. Its delicious!
.JPG "Best Chili Recipe")
I do have more than a few chili recipes posted to the blog. If beef is not your thing, you might enjoy this Turkey Chili recipe which is made with ground turkey.
Another favorite is White Chicken Chili. In fact, that is my favorite chili recipe of all. Rich and creamy.
Don't worry about leftovers. You will find that things like chili freeze very well. Just divide into airtight freezer containers and freeze. You can keep it for up to six months or so in the freezer.
Leftovers are also very nice when served over top of jacket potatoes, or mixed into cooked macaroni and cheese for a tasty midweek supper of Easy Chili Mac and Cheese. Trust me when I say it will all get used up!
Yield: 6
Best Chili Recipe
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
This is actually a really delicious bowl full of red that deserves to be called the best!
Ingredients
- 1 TBS flavorless oil (I use light olive oil)
- 1 lb. (450g) lean ground beef/steak
- 1 medium onion, peeled and finely diced
- 1 TBS minced garlic
- 1 small green pepper, trimmed, deseeded and diced
- 1 (15 oz/420g) tins of dark red kidney beans, drained and rinsed
- 2 (15 oz/420g) tins of diced tomatoes, undrained
- 1 (15 oz/420g) tin of tomato sauce/passata
- 3 TBS tomato paste
- 1 TBS maple syrup
- 3 TBS chili powder (North American, not UK type)
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano leaves
- 1/2 tsp fine sea salt
- 1/4 tsp ground pepper
- 1 cup (240ml) beef stock
Instructions
- Add the chili powder, ground cumin, paprika, and garlic powder to a small dry skillet. Toast over moderate heat until fragrant, about 30 seconds. Set aside.
- Add the olive oil to a large saucepan. Add the onions and green pepper. Crumble in the beef. Cook, stirring frequently, for about 10 minutes until the beef is browned and no longer pink. Stir in the minced garlic and cook for about 30 seconds longer.
- Stir in the toasted spices, oregano and salt and pepper, combining all well.
- Stir in the drained beans, tomatoes, tomato sauce, tomato paste, and maple syrup, combining well.
- Add the beef stock and bring to the boil. Reduce to a simmer and cook over low heat for 45 minutes to an hour, stirring occasionally.
- Serve hot, spooned into bowls with your favorite accompaniments. We like rice, cheese and cornbread!
Thanks so much for visiting. Do come again!
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