Recipes

Brothy White Bean Soup

Materials

  • 1 can of cannelli beans (without liquid)
  • 1 can of chickpeas (with liquid)
  • 1 cup of oat milk
  • 1 tablespoon starch
  • 1 tablespoon of unsalted butter
  • 1 head of garlic
  • 1 tablespoon thyme
  • 1 bayleaf
  • a pinch of chinese five spice powder
  • grated parmesan cheese
  • red pepper flakes

Instructions

  1. Skin and break apart the head of garlic, cut/crush each clove into 1-2 large pieces
  2. In a pot, melt butter over medium high heat, add garlic, cook until golden brown
  3. Add oat milk, chickpeas and their liquid, white beans, thyme, bay leaf, five spice, and stir to combine
  4. When mixture begins to bubble around the edges, reduce heat to simmer. Simmer for 30 min.
  5. While simmering, mix starch in a bowl with a bit of water, pour into the pot, stir until broth thickens.
  6. Season with salt + pepper to taste.
  7. Remove the bay leaf, set aside until cool enough to handle, garnish with red pepper flakes and grated parmesan cheese.

Comments

The red pepper flake adds a lot of flavor, do not skip over just because it’s a garnish.

The orginal recipe called for whole milk instead of oat milk + starch. I am lactose-intolerant so I’ll always prefer the dairy-free recipe. But YMMV.

Source

Originally from here.

Substitued Oat Milk + Starch for whole milk.

Cuban Black Bean Soup

Materials

  • 1 lb of dried black beans - soaked overnight
  • 1 large onion - diced
  • 3 cloves of garlic - minced
  • 2 jalapeno pepper - diced
  • 2 anaheim pepper - diced
  • 2 cubanelle pepper - diced
  • 1/2 cup smoked ham - diced
  • 1/4 lb of salted pork - cut into cubes
  • 1 can of canned tomatoes
  • 1 can of tomato paste
  • 1/2 cup of cilantro
  • 1/2 teaspoon oregano
  • 1-2 cups fresh beef broth
  • 1 teaspoon cumin

Instructions

  1. Place the beans in a deep pan, add 12 cups of water, salt to taste, bring to boil
  2. In a separate skillet, add oil, add salted pork. Grill until rendered of fat.
  3. Add in the chopped onion, garlic, peppers and cook until the onion is wilted
  4. Add in oregano, ham, tomatoes, and coriander leaves. Cook briefly. This mixture is known as sofrito
  5. Spoon tand scrape the sofrito into the beans and continue to cook until 1.5-2 hrs and the broth thickens up. (If the pot runs dry, add beef broth)
  6. Add cumin and serve with vinegar.

Comments

This can be easily made into a vegetarian dish by removing the ham and salted pork, and replacing beef broth with vegetable broth. Do note, however, that taking those things out will decrease the sodium content, so consider adding in more salt to compensate.

You can also mix it up with the types of peppers that go into this dish.

Source

Originally from Craig Claiborne’s NYT Cook Book.

And Jesse’s dad.

Brothy Beans and Greens

Materials

  • 1 yellow onion - diced
  • 5 cloves of garlic - minced
  • 1 red chili pepper - minced
  • 1 can of fresh tomatos
  • 1 can of tomato paste
  • 2 tablespoons of butter
  • 4 cups of vegetable stock
  • 15 oz white beans (soak overnight in salt water)
  • 2 tablespoon dry thyme
  • 2 tablespoon dry parsley
  • 2 tablespoon dry chives
  • leafy greens - diced
  • salt + pepper

Instructions

  1. In a wide pot, heat oil over medium heat, add diced onion and sautee for three minutes.
  2. Add garlic and minced chili pepper, cook until fragrant
  3. Add tomatoes and cook until bubbly
  4. Melt butter into the tomatoes, add salt & pepper
  5. Add the vegetable stock and bring to boil
  6. Add in the beans, season with herbs + potentially more salt/pepper
  7. Upon boil, turn the heat down to a simmer, and let sit for 30 minutes
  8. Stir in the diced leafy greens, cook until wilted

Comments

First time I cooked this, the white beans did not pick up a lot of the flavor within the broth. Even though the broth itself was very flavorful.

Asking around, it seems like one need to soak the beans in salty water overnight, for the beans to at least have some flavor profile.

Source

Originally from here.

Salty water tip from the ever helpful Sweta Karlekar.