|wrazn||Feb. 19th, 2006 01:49 pm Bean Soup|
- Mixed dried beans
- I used 1/2 cup each of:
- Kidney beans
- Garbanzo beans / Chick Peas
- Black-Eyed Peas / Black-Eyed Beans / Cowpeas
- 2 tblspn. olive oil
- 2 small onions, peeled and chopped roughly
- 10 garlic cloves, peeled and smashed
- 1 1/2 tsp. Curry powder
- 1 tsp. Tumeric
- Chili powder, to taste
- 1 tblspn. powdered soup broth
- 2 chicken drumsticks
- 8 small tomatoes, diced
- 2 carrots, peeled and roughly chopped
- 1/4 cabbage, chopped
- salt and pepper, to taste
- fresh cilantro, chopped
Soak the mixed dried beans overnight. Discard water. Cook beans in fresh water.* Drain and reserve bean water. (At this point, I put away about 2/3 of the cooked beans for later use. Otherwise, just cook less beans.)
In pot, heat oil, and saute onions and garlic. Add curry powder, tumeric, and chili powder. Be careful not to let it burn. Add chicken and continue to stir until chicken mostly cooked. Add tomatoes, and cook until tomatoes break down a bit.
Add reserved bean water, and powdered soup broth. Stir, and bring to boil. Simmer.
Add carrots, cabbage, and cooked beans to soup, continue to simmer.
Add salt and pepper to taste.
When ready to serve, top with cilantro.
Keeps well in fridge, and I currently have a couple of servings in the freezer that will need to be tested at a later date. Tastes even better the next day.
Note: I used the rice cooker pot for everything.
*To cook this recipe in a rice cooker:
Turn on the rice cooker and bring to a boil, and turn off. If you're worried that it will boil over, take the lid off.
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