Friday, February 26, 2010

Bean Soup

This is excellently easy and delicious, which makes it perfect for people with concussions and homework! It also has a thick chili consistency, so it's great for eating with a thick hunk of bread or shredded cheese and sour cream.

1 lb. bag mixed beans (your choice, I got a 15-bean mix from Harris Teeter's)
1 large can chopped tomatoes
1 1/2 teaspoons homemade cajun seasoning (see below for recipe)
1/2 onion, chopped
5 + 3 garlic cloves

1. Soak beans in water overnight. Drain and rinse
2. Put beans in a pot with water, there should be 1-2 inches of water above the beans. Add 5 whole garlic cloves. Bring to a boil and then simmer for 2.5 hours.
3. Saute onion and 3 garlic cloves (minced) in olive or vegetable oil. Drain excess oil.
4. After 2.5 hours add cooked onions and garlic, canned tomatoes, salt and cajun seasoning. Simmer for another 30 minutes.


-Do not add salt at the beginning because it will prevent the beans from getting soft.
-Do not soak beans for more than 8 hours, it affects their quality and consistency.
-Do not be deceived when you try the soup and it does not seem spicy! Cayenne pepper builds on spice as you eat, so you won't feel the spice until you're halfway through a bowl of soup.

Cajun Seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp freshly ground black pepper
1 tsp white pepper (or substitute another tsp black pepper)
2-3 tsp cayenne pepper
1 tsp paprika

-If you use onion salt or garlic salt (I do not recommend using both) then do not put salt in the soup later. The mix itself will be very salty

No comments:

Post a Comment