simple but not mush.

I sing the praises of . How I love them.

Tonight was a simple dinner that doesn’t qualify as a mush, but feels much the same. It goes together easily in one pot, feels comforting to eat out of a bowl, and makes lots of servings.

I pre-soak beans of all sorts, drain them, and then freeze them in bags. Then I can pop them out of the freezer, bring them to a boil on the stovetop, and them pop them into the over @ 250°F for 40 minutes or so. This isn’t actually quick, but it requires next to no effort. And I’m now spoiled on home cooked beans and canned ones don’t seem as good.

Drain the .
Into the now empty chickpea pot, put olive oil.
Heat oil and then add chopped onion and , sauteeing until softened and starting to become translucent.
Dump in .5 lb of frozen . Cook until it mostly thaws out.
Add the and a big can of diced .
Bring to a simmer.
Crumble in a generous amount of .
Eat.

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black and white bean soup

Black & White Bean Soup
This is a terrible photo that I continue to intend to replace. Alas.

I created this recipe after having the black bean and pepper cheese soup at Bridgetown Grill. Mine’s not as spicy, though you can add as many as you like to up the spiciness. We generally eat this with a loaf of crusty bread from the farmer’s market, and a green salad.

  • In a large heavy bottomed soup pot, sauté the , , and jalapeño in a bit of vegetable oil until very soft.
  • Purée the cooked mixture in a blender with some of the veggie added in to facilitate blending. Return puréed mixture to soup pot.
  • Purée each can of beans and one at a time. Do not drain the beans and . Add veggie to the blender if extra liquid is needed. Add the puréed beans and to the soup pot.
  • Heat the soup through. When the soup is hot stir in the cheese. Stir until the cheese is melted and blended in with the soup.
  • Garnish individual bowls of soup with chopped green .
  • To make this soup extra snazzy for entertaining, heat the black bean purée separately while preparing the rest of the soup as above. You’ll have a “black” mixture and a “white” mixture. Fill each serving bowl 2/3 full with the white mixture. Carefully spoon several spoonfuls of the black mixture into the center of each bowl. You’ll fill the bowl while creating a black spot in the center of the bowl. Garnish with green .
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miso ramen soup

This is one of my ultimate comfort foods. This recipe is for one serving. Make as many servings as you want at once in the same pot.

  • 1 package noodles (discard the “flavor pouch”)
  • 2 cups water
  • 1 tablespoon (could also use soy sauce)
  • 1 clove , minced
  • 2 tablespoons (rounded or heaping) brown (soy or rice is fine as long as it’s brown. I just don’t think the white kind tastes as good.)
  • 2 tablespoons
  • Put the water in a pot. Add the and minced . Bring to a boil.
  • Put the noodles in the water. Boil for 3 minutes. Remove pot from heat.
  • Put in the bottom of a small bowl. Ladle some of the hot liquid from the pot into the bowl. Mush the and water together until it makes a thinnish-sludge. Add this back to the pot.
  • Add the to the pot. Stir together well.
  • Serve in a big homey bowl and enjoy. Pick the noodles out with a fork and slurp the from the side of the bowl. Yummm…
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