karen
04-10-2001, 07:52 PM
Hello,
Here are two bean recipes. The first one I made a week ago, but I followed the second recipe directions in perparing the beans (including soaking in water over night). And I used the vegetables from the second recipe also. The soup was great, and I will make it again.
Bean Soup
1 lb 15 bean soup mix
1 tbs vegetable, olive or canola oil
1 huge red onion, roughly diced
3 large cloves garlic, minced
2 bunches chopped scallions
1 tsp dried basil or 1 tbs fresh basil
1 tsp dried oregano or 1 tbs fresh oregano
1 tsp dried thyme or 1 tbs fresh thyme
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 to 1/2 tsp red pepper flakes
zest of 1 lemon or lime
1 tbs rice wine vinegar, balsamic vinegar or Chinese red vinegar
2 qts vegetable stock or 2 qts water with 2 tbs vegetable stock base
Pre-prep beans according to package directions by soaking in water overnight or simmering them in water for an hour, draining
the water and reserving the beans in a colander. Saute onions in oil for 5 to 8 minutes over medium heat til they are soft. Add
minced garlic, scallions and all of the herbs and spices, including the zest, stir and heat through for about 2 minutes. Add vinegar
and stir, then add beans, stock or water and base or plain water, cover pot and bring to a boil. Lower heat to simmer. Cover
pot again and allow to simmer for 11/2 hours. . Check for level of liquid occasionally. Add additional stock or water if soup
appears too thick for your taste. Check beans for tenderness. If not soft, cook at simmer for another 1/2 hour.
Posted to the Crockpot Mailing List by Jannetta Delmage
18 Bean Soup
Ingredients
2 cups dried assorted beans, washed and sorted
2 Tablespoons olive oil
2 large carrots, chopped
2 ribs of celery, chopped
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons oregano
1/2 teaspoon ground cumin
Pinch cayenne pepper (optional)
1 large can diced tomatoes in juice
2 cans chicken broth
2 Tablespoons HP sauce
1 teaspoon Worcestershire sauce
Dash hot sauce (optional)
Salt and pepper
6 cups (or more) water
Cover beans with water. Bring to a boil and boil for 1 minute. Cover and remove from heat. Let
stand for 1 hour until beans are soft. (Check water level and add more if necessary.) Drain beans
and put aside.
Heat oil in large skillet over medium-high heat. Add carrots, celery, onion, and garlic. Saute until
soft and fragrant (about 10 minutes). Add oregano, cumin, and cayenne. Transfer to large soup
pot. Add diced tomatoes, chicken broth, HP sauce, Worcestershire sauce, and hot sauce. Add
reserved beans. Add enough water to cover beans. Bring to a boil, reduce heat, and simmer until
mixture thickens, stirring often (about 45 minutes). Season with salt and pepper. Can be made
ahead of time and reheated. Add more water if necessary.
Qualicum Bay Bed and Breakfast
You found this recipe on 1st Traveler's Choice Internet Cookbook.
(www.virtualcities.com)
Here are two bean recipes. The first one I made a week ago, but I followed the second recipe directions in perparing the beans (including soaking in water over night). And I used the vegetables from the second recipe also. The soup was great, and I will make it again.
Bean Soup
1 lb 15 bean soup mix
1 tbs vegetable, olive or canola oil
1 huge red onion, roughly diced
3 large cloves garlic, minced
2 bunches chopped scallions
1 tsp dried basil or 1 tbs fresh basil
1 tsp dried oregano or 1 tbs fresh oregano
1 tsp dried thyme or 1 tbs fresh thyme
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 to 1/2 tsp red pepper flakes
zest of 1 lemon or lime
1 tbs rice wine vinegar, balsamic vinegar or Chinese red vinegar
2 qts vegetable stock or 2 qts water with 2 tbs vegetable stock base
Pre-prep beans according to package directions by soaking in water overnight or simmering them in water for an hour, draining
the water and reserving the beans in a colander. Saute onions in oil for 5 to 8 minutes over medium heat til they are soft. Add
minced garlic, scallions and all of the herbs and spices, including the zest, stir and heat through for about 2 minutes. Add vinegar
and stir, then add beans, stock or water and base or plain water, cover pot and bring to a boil. Lower heat to simmer. Cover
pot again and allow to simmer for 11/2 hours. . Check for level of liquid occasionally. Add additional stock or water if soup
appears too thick for your taste. Check beans for tenderness. If not soft, cook at simmer for another 1/2 hour.
Posted to the Crockpot Mailing List by Jannetta Delmage
18 Bean Soup
Ingredients
2 cups dried assorted beans, washed and sorted
2 Tablespoons olive oil
2 large carrots, chopped
2 ribs of celery, chopped
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons oregano
1/2 teaspoon ground cumin
Pinch cayenne pepper (optional)
1 large can diced tomatoes in juice
2 cans chicken broth
2 Tablespoons HP sauce
1 teaspoon Worcestershire sauce
Dash hot sauce (optional)
Salt and pepper
6 cups (or more) water
Cover beans with water. Bring to a boil and boil for 1 minute. Cover and remove from heat. Let
stand for 1 hour until beans are soft. (Check water level and add more if necessary.) Drain beans
and put aside.
Heat oil in large skillet over medium-high heat. Add carrots, celery, onion, and garlic. Saute until
soft and fragrant (about 10 minutes). Add oregano, cumin, and cayenne. Transfer to large soup
pot. Add diced tomatoes, chicken broth, HP sauce, Worcestershire sauce, and hot sauce. Add
reserved beans. Add enough water to cover beans. Bring to a boil, reduce heat, and simmer until
mixture thickens, stirring often (about 45 minutes). Season with salt and pepper. Can be made
ahead of time and reheated. Add more water if necessary.
Qualicum Bay Bed and Breakfast
You found this recipe on 1st Traveler's Choice Internet Cookbook.
(www.virtualcities.com)