Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Sunday, November 27, 2011

Cajun 15-Bean Soup

This is from FatFreeVeganKitchen... a site that I found and have been checking out for a while... and finally decided to make something from. And honestly, it's been almost 2 months since I made it and I can't remember how much we liked it... but I know we did.

20 ounces dried mixed beans (you can find these prepackaged in most grocery stores), rinsed
12 cups water
1 large onion — chopped
1 rib celery, chopped
1 bell pepper, chopped
1 clove garlic — minced
juice of one lemon
15-ounce can stewed tomatoes
2 teaspoons paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon liquid smoke flavoring
1 1/2 teaspoons salt — or to taste
1. I saved some time by putting the beans into the pressure cooker with 8 cups water, cooking at high pressure for 15 minutes, and then releasing the pressure and cooking until the beans were completely cooked. If you use a pressure cooker, I advise letting the pressure come down naturally rather than quick-releasing. And if you have a quick-release setting on your PC, do not use it! I had beans stuck in my valve when I tried that.

2.If you don’t want to pressure cook them, then place the washed beans in a pot with 12 cups of water, bring to a boil, and simmer, covered,for 60-75 minutes until beans are tender.

3.When the beans are almost finished cooking, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.

4.Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. (If you started the beans in the pressure cooker, add 2 cups water at this time if they seem dry or thick.) Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself, as I did.

Preparation time: 10 minute(s)
Cooking time: 1 hour(s) 45 minute(s)
Number of servings (yield): 8

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