Thrifty Thursday – noun
Pronounced: Thrifty |ˈθriftē| Thursday |ˈθərzˌdā; -dē|
1. A day to which posts based on thriftiness are uploaded for your viewing pleasure, be it op-shop discoveries, crafty projects or yummy new recipes…
At the moment, the weather in Adelaide has been just delightful.
I got home from running some errands at about 9.30 this morning, and was pleasantly surprised to see Dana sitting in the living room on his computer. You see, days together can be rather difficult to come by – with him at uni during the week, me working now, and juggling with friends and family. But because this term is drawing to a close, Dana has spent some extra time at home to work on assignments.
I decided I would be a good wife for once, and make us a lovely little brunch – and what better place to eat it than our sunny, springy courtyard!
So, I don’t know about you, but I really like baked beans… and I have been really craving to make my own for a while now.
It ended up so yummy and super easy to make, I thought I’d share it here (even though, they actually aren’t baked at all).
2 cans of beans (1 red kidney bean, 1 butter bean)
1 can of peeled, diced tomatoes
whole cumin seeds
sea salt flakes
4 cloves of fresh garlic – crushed
homegrown european parsley
organic sourdough rye bread – toasted and buttery
1. Dry fry the cumin seeds, until they start to brown and turn fragrant, then turn out onto a dry chopping board and crush/chop them up with your knife – to make a course powder.
2. Heat oil in your pan, then add crushed garlic and finely sliced onion – and saute. Add a couple of pinches of salt.
3. When the onions begin to turn transparent, drain and wash both cans of beans, and add to your pan. Fry and mix together with your cumin, then add paprika and a smidge more olive oil if you need.
4. Once it has been frying for a couple of minutes, add your diced tomatoes, about 1 tsp of ground cinnamon, and a good dose of ground black peppercorns. Then stir.
5. I then added about 150ml of water – so I could leave the beans to simmer while I set the table, picked some little flowers and made the toast!
6. Garnish with torn parsley leaves.