Here's a recipe I made up today with the goal of using fresh produce from my garden. I didn't exactly measure anything, but it's just soup so adjust it to your liking.
11 dry bean mix
Vegetable broth
Balsamic vinegar
Dry sherry
Liquid hickory smoke
Sea salt
Dill
Onion
Garlic
Red potatoes
Red pepper
Pickling cucumbers
Tomatoes
A crock pot is also handy to cook your beans in.
Start you beans the night before. Don't forget to sort and wash your dry bean mix. This step is so important. I didn't find any stones this time but I have found them in the past in several types. Soak them over night. I like to drain them in the morning but I hear you don't need to. Make sure you have them covered by about an inch of water then start your crock pot on high for two hours then low for four or until the beans are cooked.
In a seperate kettle, bring your vegetable broth to a boil. I like to cut a corner here with these great organic boullion cubes I found. Next add a glug of balsamic vinegar, a splash of dry sherry and a dribble of liquid smoke. It is easy to get carried away with the liquid smoke so remember you can always add more if needed but it us not easy to mask too much. Go a little heavy with the sea salt because not only are you going to add plain beans but potatoes will soak a bunch of it up too. Last add a decent pinch of dill. This mix should taste strong at this point.
Dice your potatoes into half inch cubes. The ratio of potato to beans should be about 1:3. Add diced onion and minced garlic with your potatoes the the boiling broth. When they are about half done turn your pot to simmer and add sliced cucumber, diced red pepper and seeded and diced tomatoes. Simmer until the potatoes are cooked to your liking.
At this point you can start adding your beans. I laddled mine in with as little cooking water as possible. They could not be drained because the lentils were too delicate. When you add the beans and stir the lentils will fall apart and make a nice gravy.
Monday, August 17, 2009
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