Posts tagged ‘beans’

Vegetable Bean Barley Soup

Continuing on in the spirit of Cleaning out the Cabinets, here is another recipe to use several of my pantry ingredients. This is a delicious soup for a cold winter day (or ice storm as the case may be!).

Here’s what I did:

Soak 1/3c each of adzuki beans, red kidney beans, and black eyed peas (or beans of your choice) overnight

Pressure cook 2 whistles. After cooling, Keep half the beans in the freezer for the next soup!

Cook 1/3 c barley in 1 1/3c water by bringing it to a boil, cover, and reduce to a simmer for 20 min. In the meantime,

Heat oil, add mustard seeds, 4 shallots (all veggies mentioned should be chopped). Once they turn translucent add 3 cloves of garlic, 2 carrots, 2 red potatoes, 2 dried red chilies and 1 TBS Italian herb blend. Stir it around and saute for a few minutes. Then add 3 big leaves of swiss chard, 2 tomatoes, 2 c vegetable broth, cooked barley and any extra liquid, 1c cooked beans, 1c water, chili paste or hot sauce, 1 bay leaf, salt and bring to a boil. Cover and simmer until potatoes are done. Then add in 2c baby spinach, 2 spring onions and a handful of cilantro. To serve top it off with freshly ground black pepper, coarse sea salt, grated parmesan and/or nutritional yeast flakes.

Whew, that’s a lot of healthy goodness!

I was so lucky to receive a lovely gift basket in an exchange party before the holidays. I should’ve posted a pic before! It had some nice french milled soap, a soy based candle, hand cream, a small jar of “holiday” jam, lake champlain dark chocolate bar (used in the tiramisu), and the salt that you see in the picture above. The salt blend has dried lemon peels and fennel seeds and really adds a nice touch to the soup. I just discovered how nice fennel is in soup when I made the potato kale soup last year. If you don’t have this salt, you may want to add fennel seed to your soup. It adds a whole new dimension.

I’m sending this(a tad bit late) to Hearth and Soul event, which already has over 80 entries, wow!
Hearth n' Soul Blog Hop at A Moderate Life

Black Beans … chili?

I have had these pictures in the queue for a while now. Not sure why I hadn’t gotten around to writing about it. Maybe because I didnt know what to call it. Is it mexican? Is it indian? American? Who knows? It’s just yummy. It’s really just something I half made up when I heard about a dish called “black beans and corn cakes”. They are an excellent combination and made it into our regular rotation.

Here is what I did:

  • 1tsp cumin seeds
  • pinch of hing
  • 3 green chilies
  • 2 cloves garlic chopped
  • 1 red onion chopped
  • 1  green pepper choppe
  • 2 tomatoes chopped
  • 1/4tsp turmeric
  • 1 tsp chili powder
  • 1tsp cumin powder
  • 2 tsp coriander powder
  • salt, pepper
  • 2c cooked black beans
  • 2tbs sundried tomato paste (optional- had some and decided to use it today)
  • squeeze of lemon
  • coriander leaves

Heat a pan, add oil. When its hot add in the cumin seeds, then the hing, then green chillies and garlic. Then add the red onion and saute it well. Stir in the green pepper for a minute, then add the tomatoes and salt. Cover until softened and mash. Add in all the spices then the black beans. Stir until they are well coated with the spice/tomato mixture. Add the sundried tomato paste and a cup or so of water. Cover and cook until it comes together (you may need more water). Remove from the heat. Squeeze the lemon juice and top with chopped cilantro/coriander.

Serve with rice, quinoa, or corn cakes– recipe coming up next!

This is my submission to My Legume Love Affair hosted this month by Lisa of food and spice and created by Susan of  well seasoned cook.

Also, submitting this to Meatless Mondays at My Sweet and Savory.

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