jp's Black Bean Chili (crockpot)

jp's Black Bean Chili (crockpot)

One of my easy winter crockpot favorites is black bean chili.

1 cup dry black beans (no pre-soaking necessary)
1 can of diced tomatoes (the can size that is about 14-16 oz., though you can go larger if you'd prefer)
1 lb of ground beef (I actually use ground bison instead of beef)
1/2 to 1 onion, diced (optional)
3-4 cups liquid (water works just fine)

seasonings to suit

Brown the meat. Drain the fat if there's a lot of it (don't bother if there's not much). Rinse the beans. Chop the onion if you're using it. Open the can of tomatoes.

Put the meat, beans, onion, and the tomatoes into the crockpot. Yes, you want the liquid in the can of tomatoes. Add about 3-4 cups of liquid. Water is fine, though you can use other liquids for part of it. Turn on the crockpot and walk away.

Cook for 4-5 hours on high, 6-10 hours on low, or some combination of the above. It's done when the beans are done.

If the liquid is too low, add more. I usually start with 3 cups liquid and add more only if it's necessary or if I want a soup or stew instead of chili. If I'm not going to be around all day, I'll start with a bit more water just in case.

I do my seasonings in the last half hour or so of cooking. For chili, I use some combination of salt, garlic powder, oregano, cumin, and chili powder (or dried ground chile). Sometimes I'll add a few sploots of Worcestershire sauce or Tabasco or Sriracha or olive oil. You could easily get by with merely using commercial chili powder, to taste.

If you want to use canned beans, I suspect that 1-2 cans would be about right. But if you do that, there's no real point in using a crockpot. It can be cooked on the stove in very little time.

You can use already cooked meat instead of the ground beef, or stew meat instead of the ground meat, or some other kind of meat, or whatever makes your life easier. You can use different beans, though the black beans makes for a deeply-colored, rich-tasting sauce. You can vary the seasonings if you want to skew it towards a different ethnic family. Add more liquid and call it a stew or a soup. And so on.

We really like this black bean chili after a day spent outdoors in the wintertime. I love the simplicity -- 1 cup beans, 1 can tomatoes, 1 lb ground meat, 3 to 3.5 cups water, turn on crockpot and walk away. It goes together in the length of time it takes to get the meat ready. It also makes a pretty good dish to take to a potluck.

--jp
(12/8/11)

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Easy Black Bean Burritos

Black bean burritos are great.

Tortillas (white flour) or your choice. Spoon on black beans, cheese, and heat in microwave. Then add cilantro, tomatoes, onions, tomatoes, black olives, sour cream and anything else your little heart desires.

Deck with salsa, taco sauce, etc

Jessica
(4/18/08)

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Ham Bean Nirvana

Ham Bean Nirvana

Leftover meaty ham bone--if you don't have one, a couple of ham hocks will do, but this is really a classic leftovers recipe

4 cups dried great northern or navy beans (any white bean will do), picked over and washed

2 tsp dried rosemary
1 tsp dried thyme
3 cloves garlic, crushed--just smack em hard with a heavy can, throw out the peels and there ya go
4 whole peppercorns
Water to cover the beans at least twice over

I use a slow cooker for this, but you could also use a soup pot; it's really best with a slow cooker. Basically, throw everything in the cooker, put it on high with the lid on and come back 6-8 hours later.

You should have a slightly soupy incredibly good-smelling pot of ham beans waiting.

If you do this on the stovetop you'll have to bring it to a boil, then turn it down to a simmer and watch to make sure you don't boil off the water. Just replenish it if it gets low.

I serve this with steamed greens like kale, chard, collards or a mix thereof and corn bread. Put some of the "pot liquor" from the beans over the greens and corn bread and experience true Ham Bean Nirvana.

Notes
If this doesn't lead you to True Dried Bean Enlightenment, then there is no hope for your taste buds. These are that good, and extremely easy. This recipe makes a great deal, so be prepared to freeze leftovers.

Lynn S.
(11/26/06)

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"Kitchen Sink" Split Pea Soup

"Kitchen Sink" Split Pea Soup

2 to 2 1/2 pounds smoked pork shanks
garlic (lots!) chopped or pressed
2 onions chopped
a little olive oil
1# split peas
1/2 # navy beans
3 carrots chopped
1/4 - 1/2 head red cabbage chopped
2 - 3 cups broccoli florets
1/2 cup mild (or not!) red chile peppers or 1 red bell pepper chopped
1 cup frozen corn (or one can drained)
mushrooms sliced

Soak the navy beans overnight, change the soaking water a couple of times. Also overnight cook the pork on low in a crock pot.

Next morning remove the meat, bones and fat from the pork broth and reserve the meat. Add the split peas and beans to the broth and cook till the peas are disintegrated and the beans are soft. Brown the onion and garlic and add to the soup.

Add the carrots and cook until they are nearly done. Add the rest of the veggies and the reserved meat. Cook until the veg are as done as you like them.

Serve with a good bread, cheese and fruit.

Peace
Anne in NM
(10/26/05)

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Italian Wedding Soup 2

Italian Wedding Soup 2

Here's my version of Italian Wedding soup, just made today, and pretty damn tasty, if I say so myself. Pretty low fat as well.

Meatballs:
2 lbs ground chicken or turkey
2 eggs
1/2 cup Italian flavored breadcrumbs
1/2 cup pecorino romano cheese, pref. imported sheep's milk variety
milk for moistening
2 tsp Penzey's Italian seasoning
1 tsp salt
2 tbsp minced fresh parsley
liberal grindings of black pepper

Mix all ingredients except milk together in a bowl. Moisten with milk (about 1/3 cup or so). Mixture will be soft and very sticky and will not easily form balls. Don't worry.

Heat olive oil in a skillet and drop meatballs by spoonful into pan, in batches. Don't attempt to turn them until they are cooked on the bottom. Cook them on both sides. They need not be cooked through as you will finish them in the soup. Set aside in fridge while you make the rest of the soup.

Soup
3 quarts chicken stock
3 good sized onions, chopped
at least a ball of garlic, chopped
2 large bunches of escarole thoroughly washed (it can be sandy) and cut into chiffonade
1 (28 oz) can tomatoes, pref. imported, with juices
1 cup dry white wine
1 tbsp fresh rosemary
1 tsp fresh thyme (I happened to have some of this lying about, you don't really need it, but don't omit the rosemary)
1/2 cup prepared pesto, or one cup fresh basil leaves chopped generous pinch dried oregano, but don't go overboard
2 cans white cannellini beans, drained thoroughly

Saute onions and garlic in olive oil until golden brown. Add escarole, which should be a bit damp from washing. Toss around for a minute, then put the lid on and sweat for a few minutes until thoroughly wilted. Add stock, tomatoes (crush them up with your hands before adding to the soup), wine, and all herbs except for the basil or pesto. Add meatballs and beans and simmer one hour.

About 15 minutes before serving, stir in the pesto. Liberally grind black pepper over and correct for salt.

Serve over cooked pasta -- mini penne, ditalini or anying med small and stubby, with plenty of real (not in the can) Romano or Parmesan.

Carolyn
(3/23/03)

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Harira (from Joy)

Harira (from Joy)
Yield: 4 servings

Here is a recipe for my favorite soup of all time. It's a Moroccan dish and is just so full of flavor. Over there they sometimes make it with donkey's feet. Traditional is mutton but you can use beef if mutton is too strong for you. Or goat. I sometimes make this with goat meat. The combination of sweet spices, cilantro, lemon juice, chick peas and tomatoes is just perfect. I get cravings for this stuff sometimes and just have to make it even though I'm mildly allergic to the tomatoes.

I usually use about a quarter again as much of the spices as this recipe calls for. Don't try to adjust at the end - this mixture needs the spices to be sauteed and then the long simmering to bring out and meld the flavors properly so decide early on if you like it strongly seasoned or not.

1/2 cup dried chick peas (or one (15 oz) can - see below)
2 tbsp butter
1-1/4 tsp cinnamon
1 tsp ground ginger
1 tsp ground turmeric
3/4 tsp paprika
1/2 tsp black pepper
1 pinch saffron
3/4 lb boneless lamb shoulder
1 cup chopped onion
3 tbsp chopped parsley
3 tbsp cilantro
1-1/2 cup fresh peeled and chopped or canned tomatoes
5-1/3 cup water
1/2 cup lentils
2 tbsp lemon juice
1-1/2 tsp salt

Soak chick peas overnight, drain (or use 1 can of canned chickpeas and add at the same time as the lentils).

In dutch oven, melt butter over low heat, stir in cinnamon, ginger, turmeric, paprika, pepper and saffron and cook 2 minutes.

Stir in the lamb, onions, parsley and coriander and cook, stirring occasionally or until the onions are soft.

Stir in tomatoes and simmer 10 minutes.

Add the water and chick peas. Heat to boiling over medium heat. Reduce the heat and simmer, partially covered 1 hour.

Stir in the lentils and simmer, partially covered, 45 minutes or until the lentils are tender.

Stir in the lemon juice and salt and cook 5 minutes longer.

Joy
(1/3/03)

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Taco Soup (but honest, it's no soup)

Taco Soup
(but honest, it's no soup)

I got this verbal recipe from a friend, no quantities, just look in your larder and go from there. I'll just tell you what I found and it worked.

chopped meat (hamburger in some States) I used about 1-1/4 lbs.
1 large onion
2 garlic cloves

Fry this up and dump the grease.

Add:
1 can chopped tomatoes (my can was about 15oz. and I think Mexican)
1 can kidney beans (15oz.)
1 can corn
1 pkg Taco seasoning (I had two partial envelopes so I may have actually used more or less than a pkg)

Easy peasy... tastes good. I bet Carolyn could add a twist or two with this recipe! You and your Chip-whatever-peppers (chipolte?)

The Terps are winning (I'm in MD so must cheer them on) and we are awaiting Mr Princess' Hokies to play... Go VA Tech. My college was all girls... no football team. Never see Georgian Court on TV.

The Princess
(12/31/02)

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Veggie Cashew Chili

Veggie Cashew Chili

I could swear that I put this on the sheepthrillsmansion website a while ago, but I can't get on that site right now, so here it is again. It may differ slightly from that recipe, as I don't write recipes down, unless someone asks. . This makes a lot of chili, and can be frozen etc.

2 medium sized eggplants, peeled and diced into 1" pieces
   (NOTE: there are "boy" eggplants and "girl" eggplants. Really.
  Use the boys, as they have fewer seeds. These have a narrow tapered bottom)

4 good sized onions, chopped
a lot of garlic -- at least half a head, peeled and chopped
4-5 carrots, cut into small rounds
3 green or red bell peppers, diced
2 jalapeno peppers, seeded and chopped
3 cans dark red kidney beans, or black beans, drained and rinsed well, or
   one lb dried beans, soaked and cooked until tender but not mushy
2 large cans crushed tomatoes, or alternatively, 4-5 smaller cans diced
tomatoes with green chiles (this latter option is better)
one can beer
4 tbsp chipotle chiles in adobo sauce
3 tbsp ground ancho chile
1 tbsp freshly ground cumin
2 tsp oregano
1 cup UNSALTED roasted cashews
handful chopped cilantro
1/4 cup vinegar -- pref. red wine or balsamic
salt and pepper to taste

Sauté eggplant and garlic together in olive oil. Eggplant will absorb all of the olive oil at first (use a nonstick pan so you don't have to keep adding oil), but eventually it will start to release it again. Add onions, peppers, carrots, saute for about 10 minutes more. Add all spices, and continue to stir and saute a few minutes more until fragrant.

Dump sautéed vegetables, cans of tomatoes, beans into a large slow cooker or stock pot on the stove. Add beer. Turn crock onto high for one - two hours, then put it on low for a few more hours or until guests arrive and vegetables are tender. Alternatively, if on the stove, bring to a boil, then lower and simmer for 1.5 - 2 hours.

About a half hour before serving, throw in the cashews, balsamic vinegar, and cilantro.

Serve with brown rice, shredded cheese. Whole milk yoghurt or sour cream on top is also good.

Carolyn
(9/16/02)

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Make Your Own Tofu

Make Your Own Tofu

You might want to make your own !

It's not hard to do. I live a bit out from a major town so I store dried organic soy beans. It only takes 2 cups of soybeans, 2 tsp. of Epsom salts (magnesium sulphate.)

Soak the 2 cups over night or no less than 12 hours in 5 cups of cold water. Drain and rinse.

Into a blender, place 1 cup of the beans and 2 cups of water. Process the beans at high speed, (covered) until the mixture is velvet smooth. keep repeating 1 cup of beans to 2 cups of water until all the beans are processed.

Set a large colander over a pot lined with a damp cheese cloth. Pour 1/3 of the puree in the cheese cloth and gathering the cheese cloth together squeeze out the milk. Keep repeating until finished .
Discard the pulp...(I know in Hawaii I used to see this for sale as well but I have not any idea how they use it).

Heat the soy milk over a moderate heat , stirring often. Bring to a boil, then reduce heat and simmer, for 2 minutes or so, take the pot off the heat.

I use a 8 round colander I have for canning. I line it with dampened cheese cloth approx 14" x18".

Dissolve 2 tsp. of Epson Salt into 1 cup cold water. Pour this mixture into soy milk. ( It will curdle the milk.) Pour the mix into the colander lined with cheese cloth and allow to cool.

I then weigh down the top of it with what ever heavy thing you might have and let it drain until it is of the firmness to your liking. About 2-6 hrs.

You then cut to the sizes you want and store in clean water in the frig changing the water each day. It keeps well for a week.

Sue/Cote
(7/26/02)

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Shelley's Vegan Black Bean Tostadas (with Guacamole)

Shelley's Vegan Black Bean Tostadas (with Guacamole)

Cooked Black Beans for adding to other recipes...
Soak 1 cup of beans over night. Discard soaking water and rinse beans. Place in pot with 5 cups water and bring to a boil. Skim foam. Add a small amount of Kombu or Nori seaweed (hint: soak dried seaweed for a few minutes before adding to beans. I once got a bean pot full of tiny periwinkles that were all hidden in my nori). The seaweed softens the beans and makes them easier to digest (if ya' know what I mean ;-) . Cover and reduce to a simmer. Cook for 2-1/2 to 3 hours. Begin timing when heat is lowered, checking and replenishing water as needed. Hint: adding salt to beans while cooking or reusing soaking water will cause beans to be tough.

Black Bean Tostada
Serves 4-6
The black beans are even more flavorful the next day, so make them ahead of time if it's convenient.

8 corn tortillas
Vegetable oil for frying
1-1/3 cups black beans
3 medium onions, chopped (about 2 cups)
3 garlic cloves, minced or pressed
1-1/2 tsp. ground cumin seeds
1-1/2 tsp. ground coriander seeds
1 tsp. minced chilies
1/4 cup vegetable oil (or butter if not a vegetarian)
1 medium tomato, chopped
juice of 2 oranges
salt to taste

Guacamole
2 large ripe avocados
1 large garlic clove, minced or pressed (to taste)
juice of 1-1-1/2 lemons (to taste)
salt to taste
shredded lettuce
grated cheddar or Monterey Jack cheese (I'm using soy cheese)
salsa

Cook the black beans as above.

Pour vegetable oil into a small skillet to about 1/2" depth. Heat until the oil is hot enough that when you drop in a tiny piece of tortilla, it quickly rises to the surface. Fry the tortillas, one at a time, for about 1 (one) minute on each side until they are crisp. Drain the tortillas on paper towels and set aside.

To make the black beans, sauté the onions, garlic, cumin coriander and chilies in the oil using a large skillet or medium saucepan, until the onions are soft and translucent, 5 to 10 minutes. Drain the cooked black beans and add them to the skillet. Mash with a potato masher or spoon until most of the beans are mashed. Add the tomatoes and orange juice. (Throw in the orange halves after squeezing out the juice if you like. Just remember to remove them before serving.) Cover and simmer on very low heat for 5 to 10 minutes, stirring frequently to prevent sticking. Add salt to taste.

For the guacamole, slice the avocados in half. Remove the pits and scoop out the avocado flesh with a spoon. In a mixing bowl, mash the avocado until fairly smooth. Add the garlic, lemon juice and salt to taste. Or use a food processor for a very smooth guacamole.

Now it's time to layer the tostadas. You can make them for you guests or have them make their own. For each serving, start with a crisp tortilla; cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salsa. Top with sour cream, if desired.

Shelley
(5/3/02)

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Lamb Shanks with Red Wine and Lentils

Lamb Shanks with Red Wine and Lentils

SO there was this recipe in the NYT about Lamb Shanks with Red Wine and Lentils. So I had a different lamb shank crock-shapped recipe, so I knew it was possible. Here is what I did:

two lamb shanks one large onion, chopped up. If you do dice, it will look less gross than my strips did.
about a cup and a half of mung dal (how could I be out of lentils?
a cup and a half of red wine (Bittman wanted a BOTTLE of red wine, but jeeze, I only had decent stuff)
garlic, rosemary, salt

Brown the lamb with some oil on the stove (Bittman roasted his). Keep turning onto different sides (I used a dutch oven). While it is browning, bring the beans, lentils, whathave you, to a boil and cook for ten minutes or so. Cut up the onion, and put it in the CP with the herbs and some salt. Drain and rinse the legumes, and put them in the CP. Put the lamb and wine in. Look at it critically and add about as much water as wine so you feel secure about the lentils.

Cook the living daylights out of it (high for 8 hours?).

It was very very good. Probably would serve 4.
LauraJ
(3/11/02)

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Black-eyed Bean Pancakes

I've had good results with Madhur Jaffrey's recipe, from "Eastern Vegetarian Cooking."

Black-eyed Bean Pancakes

8 oz dried black-eyed peas, picked over, rinsed, and drained
3/4" cube of fresh ginger, peeled and cut into four pieces
5 cloves garlic, peeled
1-2 fresh hot green chilies, cut into quarters
1 tsp salt
1/4 tsp turmeric
1 tbs finely chopped fresh coriander (cilantro)
about 6 oz veg oil

Soak beans for 12-16 hours in 1-1/5 pints water. Peel beans by rubbing them between your palms. Drain and spread on a large platter and pick off the loose skins.

Put everything into the food processor (steel blade) and run the machine until it makes a thickish batter.

Pour 1 tsp oil into an 8" frying pan. Heat. Spread the oil around. Heat over medium-low flame. When oil is hot, stir the batter well, scoop up 3 oz. and flp this down into the center of the pan. Gently spread the batter into a pancake with the back of a spoon. Dribble 1/2 tsp oil over the pancake and another 1/2 tsp around the edges. Let the pancake for about 2 min. on the first side or until it turns a nice reddish colour. Flip the pancake over and cook on the other side for 2 min. or until it develops small red spots. Repeat with rest of batter, making sure you stir the batter before you make each pancake (otherwise the batter will be watery near the end).

Enjoy. I love these with curries or chutney.

Avital
(2/24/02)

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Red Beans and Rice (crockpot)

Red Beans and Rice (crockpot)

I made Red Beans and Rice for supper tonight in the slowcooker. I didn't follow a recipe, so I don't know if its authentic, but here it is. Its enough for a crowd, or for a family with two teenaged boys:

1-1/2 lbs dried red beans (I used these small red beans that Goya sells, but you could substitute kidneys)
1 large can chicken broth (48 oz can), plus a half can of water
1 small can tomato paste
2 smoked turkey thighs
4 good sized onions, chopped
3 large carrots, or thereabouts, chopped
several ribs of celery, with some leaves, chopped
some garlic -- at least half a head
1-1/2 lbs spicy smoked sausage, such as andouille or spicy kielbasa, cut into rings
about 4 red peppers or a mix of red and green, diced
one jalapeno pepper, chopped
1-1/2 tbsp fresh thyme (the fresh thyme makes ALL the difference, between ordinary and sublime)
several glugs Worcestershire sauce, to taste
several glugs Tabasco, or Emeril's hot red pepper sauce (the latter is really good)
salt and pepper to taste.

The night before bring beans to a boil in a large pot of water. Boil for about 1/2 hour, then cover and set aside off the heat.

The next am, drain beans. Put in slow cooker with broth, water, tomato paste (stir it around), turkey thighs, onions, celery, carrot, peppers, jalapeno, and all herb/spices. Sauté garlic in a small amount of olive oil and stir in (I do not like to slow cook garlic raw, it gets a weird aftertaste). Let cook all day.

When you come home from work, sauté the spicy sausage enough to render out fat, drain on paper towels and throw in the soup. Sausage such as this takes on an odd texture if left in the crock all day.

Make a few cups of brown rice, and add extra hot sauce at the table.

This is really good.
Carolyn D.
(1/31/02)

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Beans

Beans

Not an English Bean recipe but here's a good one

• 1 nice pottery bean pot
• enough small white beans (we usually use a pound or more)
• light or medium ale to cover plus more for cooking perhaps one bottle of stout
• 1-2 chopped onions
• some ketchup
• some worchestershire sauce
• some brown sugar
• some garlic

(adjust amounts to your tastes, when in doubt err on the side of less).

Sort beans removing any stones or bad ones.

Put all ingredients in pot.

Cook until done adding more beer as needed during cooking in oven at about 250°F-300°F or so.

Key point: Never use water only beer. If you like ham add it towards the end or it become hard and inedible

Makes a very dark almost black strong flavored baked bean that is wonderful. If you use stout for the entire cooking time they are almost too strong to eat. Lighter beers work for the early parts of the cooking with a small amount of stronger beer near the end.

Oogie McGuire
(11/20/01)

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Susan's Taco Soup

Susan's Taco Soup
makes 12 cups
(1 cup = 2 Weight watchers points)

1/2 lb ground round
1 chopped onion
Brown these two in a dutch oven size pan.

Add:

1 (15 oz) can ranch style beans
1 (16 oz) can dark kidney beans
1 (11 oz) can shoepeg corn
1 (10 oz) can Rotel diced tomatoes
1 pkg dry taco seasoning
1 pkg (small) Hidden valley ranch dressing
3 cans of water (use one of the bean cans)

Bring to boil, reduce heat, simmer about 15 minutes.

Susan
(9/17/01)

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Baba Ganoush and Hummous 2

Baba Ganoush

Lemon juice (freshly squeezed, I like it very lemony), garlic, roasted eggplants (put them in a 350°F oven on a cookie sheet, or into your grill, until soft, about 45 minutes), tahini, a bit of salt, black pepper, and a bit of cumin, pinch cayenne, toasted and ground.

I don't measure, just go by taste.

Whiz it around in the food processor, but don't puree it too much.

Hummous

Chick peas, tahini, lemon juice, garlic, pinch of cumin and salt, if necessary (I use dried and cooked chickpeas, if using canned, you may have enough salt already).

I also like a pinch cayenne in this.

Carolyn
(8/9/01)

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Fruit and Zuke

Fruit and Zuke

• Diced zucchini
• Peeled, chopped oranges, with juice
• Peeled, diced jicama
• Fresh lime juice
• Good olive oil
• Dash cayenne

Serve with rice and black beans.

Ann
(5/16/01)

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Drunken Beans

Drunken Beans

• 1 lb beans of choice: pintos, cannelini, romans, etc., soaked in boiling water for a few hours or overnight
• garlic (a lot)
• jalapeno, at least one, chopped
• 4 slices thick slab bacon
• 1 bottle of beer
• 1 (14 oz) can diced tomatoes
• 1 tsp cumin
• Cilantro, salt, pepper, and a sluice of vinegar

Brown bacon in skillet, remove and reserve, pour off most of the fat. In remaining bacon fat, saute garlic and jalapeno. Return bacon to pan, add beans, beer, tomatoes, and water to cover by about 1".

Cook until tender, about 90 minutes, or about 5 minutes in a pressure cooker (can you see that I love kitchen gadgetry??). Add cilantro, salt, pepper, and a slug of vinegar (balsamic is great with beans).

Carolyn D.
(2/20/01)

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Clean out the Fridge Minestrone

Clean out the Fridge Minestrone
Servings: will feed a small army, but freezes well.

In honor of the New Year, and clean fridges, I offer the following. It is a true minestrone (which literally means "Big Soup" in Italian). The length of this recipe belies its simplicity:

1 lb Italian sausages, pref. hot ones
   (vegetarians can use veggie sausage or omit it entirely,
   and add a generous pinch of hot red pepper flakes)
4 - 5 good sized yellow onions, diced
a lot of garlic, you decide how much, peeled and chopped
half a head of celery, pref. with the leaves attached, chopped
a pound or so of carrots, diced
some parsnips, if you have them, peeled and diced (if not, its no big deal)
half a head of Savoy cabbage, cut into thin ribbons
   (I hate cabbage as a rule, but it is great in small doses in a minestrone)
1 pkg chopped frozen spinach
1 small can tomato paste
   (my grandmother would be appalled, as use of tomato paste was akin to harlotry in my family,
   but it adds a heartiness and I never use it in my tomato sauce)
1 small can diced tomatoes
chicken or vegetable stock -- about 2.5 quarts
   I use the ready made, low salt kind in the box, when I don't have time to make my own,
   which is often these days)
2 cups red wine, cheap but still drinkable
1 tbsp each chopped fresh or dried rosemary, thyme, and oregano
1 pound dried beans -- I like roman beans,
   or use three cans of whatever you like most, please drain and rinse them.

Soak dried beans overnight. Drain, rinse, cover with new water and cook with a sprig of rosemary until tender but not mushy (if you have a pressure cooker, this can be accomplished in about 6 minutes, otherwise its more like 90). If using dried beans, skip to next step. While the beans are cooking:

Remove sausage from casings and brown in some olive oil in a large soup pot. When browned remove to a plate. Pour off all but 2 tbsp of drippings, and add garlic, celery, carrots, onions, parsnips if using. Sauté for about 5 minutes, then cover and sweat the veggies on a med. heat for at least 25 minutes. Check occasionally to make sure nothing is burning. Add broth, tomatoes, tomato paste, 1 cup of the wine, stock and herbs.

Drink remaining cup of wine while soup simmers 1 hour. Midway through the simmering process, add cabbage and spinach. Just before serving, add beans and heat through. Correct for salt and pepper. For a really thick soup, puree half the beans in a processor prior to adding them to the soup. Sometimes I do this, sometimes not.

The hallmark of a good minestrone is when the soup ladle can stand up on its own in the pot.

Serve with ditalini, mini-penne, small shells. It is most elegant to swirl a bit of homemade or store bought pesto into each bowl before bringing them to the table. Pass parmesan or pecorino romano separately.

Please, for the love of God, do not use the processed cheese in the green can!!

Carolyn
(12/30/00)

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Orzo with Everything

Orzo with Everything
(or Orzo with Whatever, depending)

In a large mixing bowl, mix:

5 tbsp olive oil
1/4 cup balsamic vinegar
spices of choice
   (I like dried herbes de provence and fresh basil, chopped)
roughly 1/2 cup chopped kalamata olives
a couple of chopped tomatoes
some garlic
half of a small red onion, chopped into smithereens
1 can garbanzo beans, rinsed
1 bunch of fresh spinach
whatever vegetables you like, cooked or not to your preference. I don't like green peppers, but red, orange or yellow ones are good, broccoli. snow peas. marinated mushrooms, asparagus, artichoke hearts
1/2 lb. fresh mozzarella, cut into small cubes

Meanwhile, cook 1 and 1/2 cups orzo. The kind I like comes in a blue and clear bag and is flat and teardrop-shaped. While orzo is cooking, wash a bunch of fresh spinach and remove stems.

Add orzo to bowl and fold in spinach. The heat from the pasta will wilt the spinach. The original recipe called for 1/2 cup of grated parmesan to be added at the end. It's good but it isn't necessary. I usually forget to do it.

(We are guessing you add everything else in the recipe to the orzo.)

Enjoy!
Stephanie
(6/5/00)

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