Tag Archives: bell pepper

Beans Stew

Since I got married I’ve been meaning to buy some beans but i have never gotten around to doing so. Lucky for me,mom in love must have sensed my need because she sent some over and boy were they a lot. Since they were raw, I needed to boil them first. I saw it as an opportunity to use my pressure cooker…not. After fiddling with the manual I realised I wasn’t so confident and silly me, I had never paid attention whenever my mum was using ours at home. So I just resulted in boiling the beans in a plain sufuria. To avoid boiling for so long, first I soaked the beans. If you can soak them overnight.

Anyway, the beans cooked and I even shared some with my lovely neighbour. After cooling I packed them and stored in the freezer. It’s best if you pack in meal size portions, that way you only defrost the amount you need. Back to the beans stew. I decided to prepare a simple stew with minimal spices, we all know I get a little crazy when it gets to spicing food.


1 onion chopped

3 tomatoes diced

1 eggplant diced

1 bell pepper diced

2 cups Pre-cooked beans

Salt to taste

Black pepper

Oil for frying.

In a saucepan saute the onions.

sizzle sizzle

Season with salt and black pepper then add in the tomatoes,eggplant and bell pepper.

The condiments

Cover and let them cook down. It will take about 8 minutes or so.

The sauce

Then add the thawed beans. You can also add some little water for the sauce.

In goes the beans

Cover and let the beans cook in the sauce. 5-10 minutes is good enough. You just want to get the beans heated up since they are already cooked.

Dinner is served 🙂

Served this with some cinnamon chapatis.


Delicious. Once in a while it’s good to cook sans the many spices. The bell peppers added the needed kick to the stew.

Are there times you just don’t feel like spicing your food?

Pineapple and Peppers Stir Fry

Sounds odd but it was tasty. It was one of those days I was clueless on what to cook. I had some beef strips in the freezer and we had this ripe pineapple in the fridge. I decided to make a simple stir fry to go with some leftover rice.


1/4 kg beef, cut into strips

1/2 medium sized pineapple cut into chunks

1 bell pepper/hoho diced

1 onion chopped

1 tablespoon of dried oregano

2-3 tablespoons of vegetable oil

salt and pepper to taste

In a skillet fry the onions.

Sizzle sizzle

Once fried, remove from pan and set aside.

Fry the beef strips in the same skillet.

keep stirring to ensure they cook evenly.

Remember to season with salt and pepper.

After about 5 minutes add the bell pepper.

Let them cook completely, then add back the fried onions and add the pineapple chunks. Sprinkle the oregano and stir for 2 minutes or so.

Dinner 🙂


Leftover turmeric rice with pineapple and peppers stir fry.


The oregano really brought out the pineapples. Hubby liked it more than I did.

If I could do it over again:

Fry the beef strips together with the onions. I felt there was a disjoint of those two tastes.

Peas and Sausage Fried Rice

I love when I get home and discover I have leftover rice, because that translates to dinner in under 20 minutes. This happened to me some 2 weeks ago and boy was I happy.

I had a feeling I had some sausages in the freezer and lucky me, I spotted the last three. I also had some peas that I had boiled and stored in the fridge. The beauty of boiling peas prior is that when it comes to the actual cooking all you’ll need to do is thaw them then cook as desired.

This dish is similar to the egg fried rice I made sometime back sans the eggs.


1 onion chopped

1 cup of pre cooked peas thawed

3 sausages fried and diced

1/2 bell pepper (hoho) cubed

Leftover rice

Salt and pepper to taste

2-3 tbsps of vegetable oil for frying

In a skillet add the vegetable oil then fry the onions till tender.

The onions sizzling

Add the bell peppers.

‘dancing in the onions’
cold leftover turmeric rice

Add the rice  and peas into the skillet.

more green

You just need to get them warmed up, since they are already cooked.

Finally add in the sausages.

season with dried herbs (optional)

Dinner is served.




My Ratatouille

I had some leftover rice (as usual O-o) and I needed to cook something quick and easy that would accompany it. For some reason that evening we arrived home pretty full, so I just cooked so that I could have something to carry for lunch the following day.

Initially I had wanted to stew some peas that I had in the fridge. As I began preparing the ingredients hubby convinced me otherwise. Since I had already peeled the carrots I had no option (well actually I had) but to use them. I don’t think ratatouille has carrots well to eat is your own.


1 onion chopped

2 cloves of garlic chopped

3 tomatoes wedged

2 eggplants cubed

1 green bell pepper cubed

1 courgette/zucchini cubed

3 carrots thickly sliced

Rubbed basil leaves


Black pepper

Heat some oil in the pan then fry the onions and garlic. Season with salt and pepper

Since I hadn’t thought through the recipe I just tossed all the other ingredients in. Well except the carrots.

Colour splash

Add the rubbed basil leaves

Cover and let it cook down. Essentially none of the ingredients should turn into a pulp e.g the tomatoes but since my cooking was ill thought. The tomatoes sorta did.

See the tomato juice running wild…

I like when my carrots are al dente so I added them last.

Orange 🙂

Cover for just 2 minutes or so and voila;

My Ratatouille

Of course we tasted some 🙂




If I could do it all over again:

Definitely think. Add the slow cooking veggies first then the tomatoes last just to enhance it’s flavour.

I’d still add the carrots.