Alas, although I had all the ingredients, tonight wasn't a good night to have it as Hugh says it's better made the day before, so as a compromise I have made it early and put it in the slow cooker to cook in the hope that will give the flavours a chance to develop.
This meal has a bit of a checkered history as it started out as a beef casserole with lots of swede and carrot in it. As there was quite a lot of the stuff I fished out as much of the beef as I could with some veg as well as the juice and we had that for 2 nights. It still left a substantial amount of veg/juice which I put in the fridge thinking I would whizz it up as soup. But today after a couple of days it's still there. As the Porotos Granados needed some squash I thought that swede/carrot in beef-y gravy would form a good basis so I have followed the recipe from River Cottage Veg then added my left-overs.
I hoped that the substantial amount of smoked paprika added to the whole thing would infuse the whole of the dish and make it seem as if it really is Porotos Granados rather than something cooked up with leftovers.
After slow cooking for a couple of hours I tasted it and it was rather nice, but I had the thought that it might go down well in a tortilla. But I didn't have any tortillas. In the spirit of using up what I already had, I tracked down some Staffordshire oatcakes in the freezer, wrapped up some of the Porotos Granados in them, sprinkled on some grated cheese and popped them into a hot oven.
Overall, it's nearly as far from the original Porotos Granados as Pomegranate Beans but in fact it was very successful. There's enough for tomorrow night too - so that would work out well. Hugh's advice to make it the day before eating will be fulfilled and we will have the joy of eating leftover leftovers!
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