Beans, beans, the magical fruit
The more you eat, the more you toot
The better you toot, the better you feel
So, let's eat beans for every meal!
I've been cooking a lot with beans lately. I've been experimenting with bean soups and cold bean salads. The kids don't really eat them, but it's a great thing to have in the fridge for a no-brainer lunch or for my dinner. I'll feed the kids something cheesy and pasta-y, and then have some Brazilian black bean soup for myself.
I've also been perfecting my lentil soup. I just typed up the recipe for a friend who started a foodie blog, but I thought I would share here, too.
Recipe below the fold:
1 bag of washed lentils
1 box of chicken broth (32 oz. Or 4 cups)
3 cups of water
chunks of leftover ham, leftover ham bone, or half a ham
2 minced garlic cloves
1 to 2 cups of carrots
1 small onion or 1 cup of onion
1 cup of celery
2 tbs butter
1 14 oz. can of chopped tomatoes or stewed tomatoes or 3 to
4 fresh tomatoes
2 tbs. of dry red wine (optional)
2 tbs lemon juice (half a lemon)
1-1/2 tbs of brown sugar
1 tbs. Red wine vinegar
Salt to taste; might not need any if the broth is salty
lentils, broth, water, and ham in a pot. Start it cooking.
- Cut up
garlic, carrots, onion, celery
in a pan with a hunk of butter. Cook until the onion is soft-ish. Dump in
the lentil pot.
until the celery and carrots are 95% mushy. About 1 hour.
pepper, tomatoes, lemon juice, brown sugar, wine, red wine vinegar, and
for another half an hour.
with sour cream.