Rock the Casbah

January 10th, 2011

This past Sunday morning we started the day with The Clash. I realise to some people that it might be a bit of a LOUD way to start the day but with all this rain it seemed fitting to pick ourselves up, get our groove on and dance around wildly with the dog to one of my favourite Clash songs, Rock the Casbah.  I also whipped up a lovely breakfast to match our appetites when we finally calmed down and the dog had finished barking at us!  I got this recipe from one of my favourite sites, Smitten Kitchen and thought I’d make it to freeze for dinners, lunches, snacks, etc…  Jason loves a legume and, as a vegetarian, I’m a bit partial to them myself.  I followed the recipe but am giving you my updated version – I like my beans with more tomato and less stock – they seem richer and more beany, if you know what I mean.  Topped with scrambled eggs and grilled toast – this hit to the post-daggy-dancing spot!

Chard and White Bean Stew – Smitten Kitchen

2 bunches of silverbeet, ribs and stems removed and cleaned

3 tablespoons olive oil

1 cup chopped carrots

1 cup chopped celery

1 cup chopped golden shallots

2 garlic cloves

1 cup dry white wine

2 cans butter beans, drained and rinsed

1 cup vegetable stock

2 cups tinned peeled and cied tomatoes

salt and pepper

2 fresh thyme sprigs

1 bay leaf

1 tablespoon of sherry vinegar

Place silverbeet into a bowl with a little water and microwave until wilted (about a minute), then drain and squeeze out as much excess water as you can. Chop coarsely.

Heat olive oil in a medium pot and add carrots, celery, shallots and garlic and saute for 15 minutes until translucent and their flavour is released.  Add wine and cook it until it reduces by three quarters.  Add beans, stock, tomatoes, a few pinches of salt and freshly ground pepper, thyme and bay leaf and bring to a boil.  Reduce heat to medium low and simmer for 20 minutes.  Add silverbeet and cook for an additional 5 minutes more.  Remove the bay leaf and thyme.  Feel free to add a few tablespoons of water if it is too thick but I reckon thick is the wat to go.  Also be careful stirring because you don’t want to break up the beans.

Breakfast of champions!!!


Studio Sixty Photography is Brisbane wedding photographer Jason Starr, and studio manager Sally Ogilvie.

Well known for creative, natural, candid photographs of both local and international weddings, Studio Sixty Photography is capturing now and forever.

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