16 February 2011
Mexican Potatoes, Beans & Carrots
Scrape and dice potatoes and carrots, and saute in a little olive oil in a non-stick pan until they have browned all over. Add chopped garlic, and a tsp or so each of paprika, cumin and chilli powder to taste. Cook for a little longer, and add chopped tomatoes peeled if you like by pouring boiling water over them to the count of twelve, and runner beans that you have destringed. I mention the Krisk wonder tool with monotonous regularity when the runner bean time of year comes round. It costs about £1.50 from Lakeland or any other cookshop, and you pull the beans through, simultaneously destringing them and transforming them into jade spaghetti. Add the beans to the vegetables and stir around until softened. Make a topping of thick yoghurt mixed with finely chopped coriander and a little spring onion (you can use soured cream if you like). Serve the vegetables in heaps on hot plates, topped with grated cheese and the coriander cream. This also makes an excellent filling for French bread or a crusty roll, which you have grilled on the inner side. You can add a little grated cheese as well.