cathouse_mary: (Default)
[personal profile] cathouse_mary
The freezer's packed, and the vegetable drawer needs some room made, and so I present...

Fridge Cleaner Ham-n-Bean Soup:

1 pound dried beans - soaked, washed, and picked
2 tablespoons olive oil
1 head chopped garlic
1 small white onion, chopped
1 cup carrots with skin on, sliced thin
1 cup of celery, sliced thin
1 large, meaty ham bone
2 quarts of liquid - I used 1 quart of chicken stock and 1 quart of vegetable stock.
2 tablespoons of coarse-ground prepared mustard
Bay leaves (I used three small ones)
1 cup diced potato - optional

In a heavy-bottomed stockpot, heat two tablespoons of olive oil and add the garlic, onion, celery and carrots and cook, stirring constantly until the onion is translucent. Add the ham bone, beans, mustard and bay leaves, bring to a boil, then reduce the heat and simmer until the beans are tender and the meat is falling off the ham bone. If you're adding the potato, do it about 45 minutes after you start the simmer.

If you need to add more liquid, try using a flavorful ale or porter, it's delish!

Remove the bone, chop the meat and add it back to the soup, then serve.

I'm serving this with my favorite bread recipe - from the New York Times and never-ever-fails:

cathouse_mary: (Default)
[personal profile] cathouse_mary

Cannellini Bean Dip

15-ounce can cannellini beans, drained and rinsed
1 1/2 tablespoons lemon juice
2  tablespoons extra-virgin olive oil
1 or 2 large garlic cloves, peeled and chopped
Salt and Pepper

Throw the first four ingredients in a food processor or blender and puree. Season with salt and pepper to taste.

Alternative flavorings: You may substitute 1 tablespoon of the oil with one tablespoon of pesto, or add one small roasted and peeled red pepper.

I eat this with Garden of Eatin's Little Soy Blues, Sesame, or Sunny Blues.


recipebox: (Default)
The Recipe Box

March 2011

  123 45


RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags