Recipe Report — Black Bean Soup (Jane Brody)
3 years ago
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What to have with bean soup?
Comments (25)That's one of my family's favorite meals, a big pot of navy bean or great northern soup (my mom actually makes a good homeade one that even my super picky dad likes) and Jiffy mix cornbread. I grew up on it and love it. It is the perfect size too, for single me. I am very disappointed that I can't get Jiffy products in the stores near me in PA. I love their frosting too, perfect size for camping to make 'smores. My home state of Michigan is a big producer of beans too, so your meal helped keep the poor mitten state going! There's a bean cannery just up the road from my hometown, (Randall Beans). Here is a link that might be useful: Michigan beans...See MoreRECIPE: Red Lentil Soup with Lemon - New York Times
Comments (16)AH....I get why this isn't what I expected and why it is "light" as the writer notes. From the NYT story on the soup.. As I figured, the ingredient list called for red lentils (check), broth (check), onion (check), cumin (check), garlic, lemons and chili powder (check, check, check). Then came some surprises: dried mint, fresh tomatoes and bulgur -- none of which were in the cupboard. As determined as I was to make the soup, I was equally determined not to leave the house. It was cold and rainy, and there was only so much I was willing to sacrifice for a nascent crush. Still, I had my heart set on lentils. Clearly, there would need to be some compromises if this was going to work. The tomatoes were easy to get around. I used a fat dollop of tomato paste instead, sautéing it with the onions and garlic to give it a sweeter, more intense flavor. I also added a chopped carrot to compensate for the lost vegetable matter and to deepen the color. The bulgur was harder to swap out. I considered rice, buckwheat groats, even steel-cut oats before deciding to leave it out altogether and double the lentils. I had plenty, and weren't they the point after all? Then I added some broth to the pot and set it all to simmer. Half an hour later, my lentil soup was bubbling hot and ready. I squeezed in some lemon for vibrancy, drizzled on some good olive oil for richness, and to substitute for the mint, floated a handful of chopped cilantro over the surface. I was a little nervous about digging in. With all my changes, would the soup live up to my expectations? In fact, it was even better. Lighter and more brothy than the bulgur original, it had a buoyant, lemony disposition grounded by a profound cumin and chili backbone. It was the perfect lentil soup, at least for me. Bright, deep, compelling, and easily accessible: if I kept a supply of red lentils around, I could make the soup in under an hour whenever my heart desired. I have been making it ever since. No sign of the original recipe she received from her friend. I'm going to make some grain to add tonight, and next time I make her recipe I am going to double HER amount of lentils. All our mileage varies, and this certainly did have a fresher taste than most lentil soups. I can see it being gorgeous in little expresso cups or shot glasses....See MoreRECIPE: Tuscan Baked Beans
Comments (11)I have picked over many, many beans at my restaurant for soups, and black beans that come with our huevos, and have found LOTS of stones and debris. The small packages most people buy in stores are almost always clean.(And the really fancy, expensive ones are very clean). But if you buy in bulk, trust me there are things in there. I bet most of it falls to the bottom so you won't get much in the top of the bin but if you are taking the bottom of the bin BE CAREFUL! The bags & boxes I get my stuff in says raw agricultural product and they mean it! This looks like a great recipe....See MoreWhat's your favorite spicy soup recipe?
Comments (40)This is really good. * Exported from MasterCook * African Sweet Potato Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 1 tbsp red curry paste 1/2 tsp cinnamon 1 medium red onion -- peeled and diced 4 cloves garlic -- minced 1 sweet potato -- peeled and diced 1 large bell pepper -- seeded and diced (green, yellow, orange or red) 1 jalapeno -- seeded and finely diced 1 can black beans -- or two 4 cups veggie broth 1/2 cup peanut butter 1/2 cup boiling water 1/2 tsp red pepper flakes 2 tbsp chopped cilantro juice of one lime 1 tbsp brown sugar salt and black pepper -- to taste Heat oil and add the curry paste and cinnamon. Stir in onion, garlic, sweet potato, bell pepper, and jalapeno. Cook until fragrant. Mix peanut butter with boiling water. Add beans, broth, pepper flakes and cilantro. Simmer until veggies are tender. Stir in the lime juice and brown sugar. Season with salt and black pepper. - - - - - - - - - - - - - - - - - - -...See More- 3 years agolast modified: 3 years ago
- 3 years ago
- 3 years ago
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