Cooking/Food thread

Zaphod Beeblebrox

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Black Bean Soup recipe that I've tinkered with over the years to get right:

Ingredients: Use quality, fresh food. Your taste buds will thank you!
1 medium onion – pureed or chopped very fine
2 garlic cloves - minced
2 celery stalks – finely chopped
¼ red bell pepper – finely chopped
1 Tbsp olive oil
1½ cups organic chicken stock
2 cans black beans (15 oz cans—do not drain)
1 tsp ground cumin
¼ tsp cayenne pepper (optional)
½ tsp salt
¼ tsp black pepper
lemon juice (from ½ a lemon)

Instructions:
1. Chop the onion, celery, bell pepper; and mince the garlic.
2. Add the oil to a large pot over a medium high heat.
3. Add the vegetables and sauté until onions are translucent.
4. Add the chicken broth and raise the heat to high.
5. Add the black beans, cumin, cayenne, salt, and black pepper. If your beans and chicken stock are low sodium, then use 1 tsp salt. The cayenne will add some optional spiciness!
6. Cover, and bring to a boil. Reduce heat to a slow boil and cook for 35-40 minutes, stirring occasionally.
7. Using a potato masher, mash the beans until you’ve reached your desired consistency. I like plenty of whole beans in the soup, so I don’t mash too much.
8. Add the lemon juice, cover, and let simmer for about 5 minutes.

This is one of my favorites. It’s great alone. I like to top my bowl of beans with some fresh chopped green onions. It’s also good with some grilled smoked sausage/kielbasa on the side. I typically chop the remaining bell pepper into bite sized pieces, coat with a little olive oil, sea salt, and fresh ground black pepper; and eat it along with the bean soup and sausage. Alternatively, a Caesar or Greek salad pairs great with the bean soup. Yum!!!


That sounds really good. Does it go well with cornbread?
 

dennishoddy

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Pickled Spam! All other Spam is just "ordinary"!

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Gotta try that this spring when I put up pickles from the garden.
 

p238shooter

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That sounds really good. Does it go well with cornbread?

Ha Ha, what doesn't?
OK, brings up something that was not my idea. I mostly smoke/grill outside anymore, Wifey rules the kitchen. We had to have a truce when she came here because we were in each others business all the time with me in the kitchen and her messing with my smoking/grilling, but I want to share something of hers that we like very well since we are talking about cornbread.

Myself, I always like the corners, and prefer it a little thin and well done for the crispy parts, rest falls apart as you are eating it and a little blah. Wifey has come up with an easy solution.

Mix you favorite cornbread batter, then pour it in a waffle maker like making a regular waffle. For us, we will never go back to the oven for cornbread. Yep, tear up and fold your cornbread to eat.

Sometimes weird works for me.
 

p238shooter

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Yep, suggest trying it if you like the crispy parts best. Cooks a little more of the Jalapeno hot out because all of it gets hotter and dissipates more. Yep, Wifey is phenomenal.
 

dennishoddy

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Venison stuffed bell peppers for us this evening.
1lb venison
1/4 cup minute rice
1/4 cup fine diced onion
Two cloves garlic, minced
1/4 cup fine diced bell pepper (the tops/sides of the pepper that you removed)
1/8 cup Cajun seasoning
2 button mushrooms finely diced
Salt and pepper to taste

Cut down the sides of the long peppers or remove the top on short ones. Bake in the oven at 350 degrees until internal temps reach 145 degrees, add velveeta cheese on top and return to a 350 degree oven until the cheese melts. The meat will be 155 degrees when the cheese melts.


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