Post by catlady on Jul 18, 2011 13:59:06 GMT -5
Katie! Black bean-vegetable stew!
I got this from a cookbook originally, but have changed it around quite a bit to suit myself. It was originally a soup, but I prefer stews, so I added less broth. If you want it to be more soup-like, just add an extra cup or so of broth.
Beans:
1 pound dried black beans, rinsed, soaked for 6-8 hours overnight
6 cups water
Pinch of baking soda
2 bay leaves
Soup:
3 tblsp olive oil
2 medium-size onions, diced finely
4 cloves garlic, minced
1 jalapeno, seeded and diced
2 carrots, peeled and diced
1 large white potato
1 tsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 tblsp white wine vinegar
2 tsp salt
Pepper to taste
2-3 cups vegetable stock
First, drain the soaked beans, rinse them, then add the water, bay leaves, and baking soda. Boil them for 3-4 minutes, until they're soft. Then simmer for 1 hour or so. Take out the bay leaves when they're done.
During the last 30 minutes that the beans are cooking, start preparing your vegetables. Saute the garlic, jalapeno and onion first, for about 15 minutes. Then add the carrots and potatoes, cooking for about another ten minutes. When the beans are done, combine them with the veggies and any oil remaining with the vegetables. Add the cumin, thyme, oregano, and veg stock. Bring to a boil, then lower the heat to medium-low, partially cover, and simmer for 35 minutes. Then remove from the heat and let cool for about 10 minutes. Lastly, add the vinegar, salt, and pepper.
So outside of cooking the veggies, the majority of the time it takes to make this is inactive time for you. It may seem like a lot of work looking at it, but it honestly isn't. If you really, really don't have the time to cook your own beans, you can just use two 15 oz cans of black beans instead. But I stress using your own freshly cooked beans because they're just so much better and soak up more flavor. Plus, things in metal cans are a little gross.
Hope you like it!
I got this from a cookbook originally, but have changed it around quite a bit to suit myself. It was originally a soup, but I prefer stews, so I added less broth. If you want it to be more soup-like, just add an extra cup or so of broth.
Beans:
1 pound dried black beans, rinsed, soaked for 6-8 hours overnight
6 cups water
Pinch of baking soda
2 bay leaves
Soup:
3 tblsp olive oil
2 medium-size onions, diced finely
4 cloves garlic, minced
1 jalapeno, seeded and diced
2 carrots, peeled and diced
1 large white potato
1 tsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 tblsp white wine vinegar
2 tsp salt
Pepper to taste
2-3 cups vegetable stock
First, drain the soaked beans, rinse them, then add the water, bay leaves, and baking soda. Boil them for 3-4 minutes, until they're soft. Then simmer for 1 hour or so. Take out the bay leaves when they're done.
During the last 30 minutes that the beans are cooking, start preparing your vegetables. Saute the garlic, jalapeno and onion first, for about 15 minutes. Then add the carrots and potatoes, cooking for about another ten minutes. When the beans are done, combine them with the veggies and any oil remaining with the vegetables. Add the cumin, thyme, oregano, and veg stock. Bring to a boil, then lower the heat to medium-low, partially cover, and simmer for 35 minutes. Then remove from the heat and let cool for about 10 minutes. Lastly, add the vinegar, salt, and pepper.
So outside of cooking the veggies, the majority of the time it takes to make this is inactive time for you. It may seem like a lot of work looking at it, but it honestly isn't. If you really, really don't have the time to cook your own beans, you can just use two 15 oz cans of black beans instead. But I stress using your own freshly cooked beans because they're just so much better and soak up more flavor. Plus, things in metal cans are a little gross.
Hope you like it!