Marmite? It’s not exactly a household name, is it? At least it isn’t on this side of the Pond. And what is it, exactly? Well, some Britons think it’s a cultural icon on a par with Tower Bridge, Nelson’s Column, and — a nod to New Britain — the Swiss Re Building (aka The Gherkin). But it’s really just a sandwich spread. OK. Maybe not just a sandwich spread. For legions of true believers, Marmite is the sandwich spread, a savory confection with an unforgettable flavor that puts other spreads in the shade. Of course, not everyone is a true believer, a fact freely acknowledged by the maker, in what may be the world’s least likely advertising slogan: “Marmite. Love It or Hate It.” In any case, Marmite certainly has a loyal following, as well as a host of imitators — the sincerest form of corporate flattery. So I figured I’d give it try, with an eye to adding it to my backcountry pantry if it turned out that I belonged to the “Love It” crowd.

As it happens, my interest in Marmite goes back quite a ways. One of the teachers in my old high school used to spread it on bread for his lunch. This wasn’t necessarily a recommendation, since the teacher in question was a bit of an oddball. In a town where everybody knew everybody else’s parents (not to mention grandparents and great‑grandparents), no one knew where he came from — except that it wasn’t from “around here.” That was bad enough, to be sure, but it was really just the start. He also rode a bike to work, and his trousers were hemmed several inches above his ankles. Worst of all, he bought wine (French wine!) by the case. And there were reliable reports that he’d been seen attending classical concerts. The final blow? He sent his two children off to private schools. But damning as this dossier was, it didn’t entirely put me off. I was something of a nonconformist myself — not too many girls my age were climbing rock cuts in their spare time — and I figured that anyone who cared so little for others’ opinions might be worth closer study. Unfortunately, though, I was never assigned to any of the Marmite maverick’s classes, so I didn’t get a chance to ask him about the brown goo he put on his sandwiches.

Quite a lot of water has passed under a good many bridges since my school‑days, of course, but every now and again I’ve been reminded of my early Marmite infatuation. The stuff doesn’t warrant much shelf space in stateside HyperMarts, but I occasionally run across it when I’m looking for something else. It’s not a big seller. The jars I find are usually caked with dust, and the price stickers suggest one reason for this: ounce for ounce, Marmite is almost as costly as steak. Still, when I spotted a jar on a shelf in the local HyperMart recently, the temptation proved too great to resist. The time had come for taking the plunge… Read more…

 
Send a Comment

Sometimes you just don’t want to fuss over a meal, but you want something hearty that will stick to your ribs. It helps if the meal is delicious, too, and who would argue against it being healthy? One of my old reliables is a black bean mix that can be made ahead of time, stored in the refrigerator, and used all week to make any number of easy meals. The best thing of all is that this is one bean mix that comes together fast, just the way I like it.

Prep time is minimal, so folks who have an aversion to cooking can make it. If your pantry is well stocked, you probably don’t even need to go to the store to buy anything. Here’s what you need for the basic filling:

• • canola oil
• • chopped onions
• • chopped bell peppers
• • minced fresh garlic clove
• • frozen corn kernels
• • store-bought or homemade salsa
• • dried oregano to taste
• • dried cumin to taste
• • ground cinnamon to taste
• • chopped plum tomatoes
• • canned black beans, drained

Cook the onions, peppers, and garlic in about a tablespoon of oil heated in a skillet over medium heat. Don’t let the veggies burn. Meanwhile, put the drained black beans in a bowl and mix in the chopped tomatoes. Once the onions, peppers, and garlic have softened—about 5 minutes or so—stir in the herbs and spices to taste. Now scrape the cooked vegetables out of the skillet and in with the beans and tomatoes. Return the skillet to the stove and toss in some frozen corn kernels. There’s no need to thaw the corn. Heat the corn until it begins to brown slightly, then stir the kernels into the black bean mix. Stir a few tablespoons of salsa around in the hot pan to thicken it slightly, then turn off the heat and spoon the salsa into the bean mix. That’s it. Let the mixture cool, then store it in the refrigerator inside a tightly closed container. Here’s what the filling looks like before adding the corn and salsa:

Is this recipe too complicated for you? Don’t give up on it just yet. Here’s an even simpler mix for when you’re really in a hurry:

• • store-bought salsa
• • frozen corn kernels
• • frozen or fresh store-bought chopped bell peppers
• • frozen or fresh store-bought chopped onions
• • small jar chopped chilies, drained
• • canned black beans, drained
• • chili powder to taste

No cooking required. Just mix everything together in a bowl. Don’t bother thawing the frozen vegetables. Store in a closed container in the refrigerator until you need it.

When you’re hungry, just put together…

A Simple Hearty Meal 

Remove the black bean filling from the refrigerator and scoop out as much as you want for your meal. The easiest meal of all is to wrap cold black bean mix inside soft tortillas and devour. Embellish them with grated cheese, sour cream or plain yogurt, and shredded iceberg lettuce. If you don’t fancy cold wraps, heat the bean mix in a covered skillet over medium-low heat. Inside 10 minutes, it will be warmed through. Do you fancy tacos? Then warm taco shells in the oven or microwave while heating the bean mix, then fill the tacos, garnish with your favorite toppings, and tuck in. Serve with steamed rice for a more complete meal.

Another simple way to enjoy this black bean mix is to heat it up in a skillet, and serve the beans over scrambled eggs. Or scramble a couple of eggs and stir in the black bean mix just as the eggs are coming together in the pan, then wrap the egg-bean mix in warmed tortillas.

If you’re up to a more ambitious dinner, preheat the oven to 450-degrees Fahrenheit. On a baking sheet, lay out one 8-inch tortilla (flour or corn, your choice) per serving. Spread bean mix over each tortilla (no need to heat the beans), top with a scoop of plain yogurt or sour cream, an spoonful each of salsa and guacamole, and a generous amount of grated cheese (I like sharp cheddar). Slide the baking sheet into the oven, and cook the tostadas until the cheese is melted and bubbling, about 15 minutes, tops.

Perhaps you prefer a different approach. Fold the beans, salsa, sour cream or yogurt, slices of avocado, and cheese inside a large tortilla, forming a closed cylinder with each one, with one per serving. Place the burrito on an oiled baking sheet, top with more salsa and cheese, and bake in a 450-degree Fahrenheit oven. Within 20 minutes dinner is served.

Black bean mix will keep in the refrigerator for about a week, and will be enough for up to 12 individual servings, depending on how you use it. So what are you waiting for? Mix up some today. You won’t be sorry.

 
Send a Comment