Chilli Beans

Method

Heat 2 or 3 tbs of olive oil in a heavy pan and soften the onions. Add the aubergines to the pan and turn them frequently until they are well coated with oil – you may need to add olive oil at this stage, as aubergines are very thirsty. Allow the aubergines to soften, add the tomatoes, passata, chillis and/or chilli powder and finally the beans. Cover and simmer for at least 45 minutes. The longer this dish cooks, the better. Clearly the more chilli you add, the hotter it gets. Add some crushed garlic when you are softening the aubergine, if you wish. It’s up to you. Every time it wiill taste slightly different, but will always be a winner.

Here’s hoping that some of you might have an odd recipe idea to forward to me, Mrs Trewhitless vie the Whistler e-mail address, and that you’re March will be full of beans!

Mrs Trewhitless