More (mostly black) bean soups

I love beans. That is all.

Note: 

  • canned beans are generally about 1.5 cups of beans, drained.
  • A pound of dried beans produces 6.5 -7 cups, depending on the type.

Given that a pound of beans costs about what a can of beans costs…well, if you eat a lot of beans, it’s significantly cheaper to cook beans from scratch – and you can control the taste, nutrition, fat and salt that goes into each serving.

Science (& opinion)

Rick Bayless

From here on out, it’s all black bean, all the time…

Serious Eats

Serious Eats instant Bittman-stylee 

Budget Bytes’ simple black bean soup
Cuban dried bean…

Misc Internet “instant” 

Mexican-style 

Vegan

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Cardamom

Not cardamom

Lagane e Ceci

From Lidia’s Kitchen (5:10)

Chickpeas:

  1. Soak chickpeas overnight
  2. Olive oil, crushed garlic, pancetta – fry. 
  3. Add chickpeas, 2 sprigs of rosemary, 2 bay leaves, and pepperonchino – fry for a couple minutes while stirring, 
  4. then add hot water. bring to a boil, reduce to a simmer.
  5. it should be only 45 minutes to an hour if the garbanzos are fresh

Pasta:

  • Salt
  • eggs
  • flour
  1. 1 egg for two people. Combine salt and egg, egg & water, egg & flour. Food process. When it collects to one side, it’s ready. Floured board, knead dough then let rest.
  2. Half the dough. Put half in the fridge & use within a week.
  3. Half again. Roll through the pasta machine 3x. Cut into large fat bite size ribbons – about half the size of glissons.

Putting it all together:

  1. Cook pasta, oil beans. Combine, add parsley and lots of pecorino.

Soup, nuts!

Food & Wine’s Chipotle Sweet Potato Soup (apple, ginger)

    Ming Tsai’s Real Hot and Sour Soup – super fast, pretty simple.

    Jody Adams’ Green Pea & Artichoke Hearts Soup – with two different pestos, involving a food processor, a blender, multiple pots, multiple dishes and bowls….. this looks great… when I have a dishwasher.

    Tom kha gai

    • Ming Tsai’s (no galangal, no lime leaves, super lemony)
    • Thekitchn.com (what I think of as a more traditional tom kha, with galangal, lime leaves, lemongrass)

    Rice + coconut milk + tumeric