Who would have thought? After long abstinence, here a little throw-together-what-is-left = beauty recipe, now from South Africa where I roam right now. The abundance of vegetables and people who know how to make beautiful salads out of them is amazing, and so is all that comes in my little weekly bag from Wild organics, just around the corner. For some reasons they decided to drown their customers in a wave of apricots, plums and nectarines all at the same time, being so beautifully ripe that they spoil by just looking at them.
That's why I threw some of the millions of apricot in with something that is basically a classic
beans-tomato chili, but now with freshness and bright colours, much better for the summer days here than its classic form. And because I loved it so much, here is how:-150g of dry, white or speckled beans (African sugarbeans I took. Borlotti might work wonders)
-a 400g can of chopped tomatoes
-a heaped teaspoon of ground cumin
-a pinch of good chili powder
-an onion
-a bit of neutral oil (sunflower, canola ...)
-a good handful of fresh basil
-4 apricots, with a bit of bite to them
Soak the beans a couple of hours and cook them until edibly soft, then drain. Chop the onion, fry it in some oil, after 5 minutes add the cumin and fry with for about 2 minutes. Add the tomatoes, the beans and the apricots, let them simmer for about 15 minutes. Season with salt and the chili and right before serving, stir in the chopped basil.
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