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Black-eyed beans and smoky aubergines in dill with a walnut and gujalio crème fraiche

1 Mar

 

Black-eyed beans and smoky aubergines in dill with a walnut and gujalio crème fraiche

I took my 24month old to the children’s library the other day; he adores books just like his mumma. After reading the same book a couple of times he mouths the words whilst I read the book. This always makes me smile within, I came in the top 5% of the county for my English A-level, many years ago now and this boy of mine is a little piece of me. Enough showing off, there is a point to this post that leads to a recipe and to the showing off itself.

So we have been walking down the road that leads to the library these days, because he insists on it. On the way we came across a couple of women with their kids, maybe 3-6 year olds. They stormed down the narrow path on their scooters and as they scoffed packets of crisps I heard their mother’s chuckle that they hadn’t had any breakfast. ‘Oi, how many fish fingers you having’ roared one of the mothers.

We seem always to bump into elderly ladies and I do like it when they smile at my boy chattering away. ‘Look at that lorry mumma, it’s incredible and amazing and HUge.’ Elderly lady asked him if he likes Lorries. ‘Yes, I like lorries and busses and planes and motorbikes’. Elderly lady told me that she has three children, one has moved to Australia, one relocated to Ireland where her husband is from for a better lifestyle with her children and one lives relatively locally. She told us about her grandchildren whom she sees some of the holidays but not all. I am always told before parting from old ladies to make the most of my boy’s childhood because it goes so fast. I am no teenager and I know that I must hold onto these rehearsed words every day.

When we got to the library, my little bullet darted around looking at dinosaur, alien, vehicle and animal themed books and we chose one from almost all of these finely selected categories. The woman who brings her child with a potty (she sits her on it in the actual children’s area) wasn’t there and I was mollified from not having to keep my child from running into a peeing toddler or her wet tights. We made small talk with the librarian on our way out before she proceeded to tell me how I should borrow some library books for myself as reading is important for adult education too and that it broadens the mind. She said that even if I read a few pages each day it is valuable. I tried to intervene to tell her, but she didn’t let me. She continued. I smiled. She spoke loudly and with eyebrows rising and I watched the fine whiskers on her upper lip tremble and she puffed her wisdom to me.

Black-eyed beans and smoky aubergines in dill with a walnut and gujalio crème fraiche

On the way I out I realised that the reason that the librarian had affected me was not because she didn’t let me tell her that I have a graduate and post-grad qualification or a professional background or that that I am food writer and that I keep a clean home with well- fed people in it and that we read and sing and grow flowers. It was because she had perhaps touched on a nerve.

I came home and made a loud, heaving, present and deep dish. Dill, smoky aubergines tomatoes and beans.  Simple yet chockfull. My favourite bit is the dip; smoky gujalio chillies with walnuts in crème fraiche. I am alive and I am still me.

Ingredients to serve 4-6

Two cans of black eyed beans, drained

Two medium aubergines

3 cloves of garlic

25g fresh dill, finely chopped

3 fresh tomatoes

One large red onion, thinly sliced

2 tbsp. cooking oil

2 tsp. smoked paprika

Salt to taste

A good pinch of black pepper

50g walnuts

2 Guajillo chillies

200m plain natural yoghurt

300ml hot water

Method

  1. Wash and coat the aubergines in oil and roast them in the oven at 180degrees until they shrivel. It should take roughly 30-40 minutes. Once the aubergines have cooled then remove the pulp from the aubergines and mash it lightly to separate it.
  2. Soak the guajillo chillies and walnuts in boiling water for 15 minutes before draining it and then blitzing it smooth.
  3. Skin the tomatoes by soaking them in hot water until the skins start to split before whipping the skins off before chopping them.
  4. Heat the oil in a deep pan and then add the red onion, salt and garlic to sauté until the onion has softened.
  5. Add the tomatoes, black-eyed beans and dill and bring the mixture to a simmer. Add the aubergine pulp and cook for ten minutes.
  6. Mix the walnuts, guajillo and salt together and when you serve the beans with gorgeous breads, pasta or even rice then top with the guajillo, walnut and crème fraiche dip.
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