“An ancient recipe that may well have been enjoyed by Alexander the Great going East or Genghis Khan going West. The ricotta cheese is a modern addition added by me in Adelaide, going nowhere in particular.”
Ingredients:
1 onion, chopped 3 carrots, chopped vegetable oil 1 teaspoon Screaming Seeds ‘Kashmiri Krush’ 3 cans beans (mixed beans, kidney, large white/soaked & cooked dried beans) dash of lemon rind, grated 1 medium potato, peeled & grated salt & pepper dollop of ricotta cheese (optional) basil leaves to garnish
Method:
First, pour yourself a glass of Sparkling Burgundy
In a heavy-based pan sauté onion and carrot in a little oil
Add Screaming Seeds ‘Kashmiri Krush’ and stir for 1 minute
Now add drained beans, lemon rind and grated potato
Add half a cup of water, cover and simmer on low heat for 20 minutes
Check and stir frequently, you may need to add water
Season with salt and pepper
Add a dollop of ricotta cheese if desired
Garnish with fresh basil
Serving suggestion:
Serve with a simple green salad.
Alternatively, why not try –
Virgin Island Mix Southern Cajun Outback Blend Desert Cajun Rub Marrakesh Magic 7 Seas Spice
Recipe kindly donated by … Peter Huffman, Brewery Hill Winery, McLaren Vale, South Australia
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