Tag Archives: beans

Beans & Pasta: a vegetarian soup to warm you on the coldest night


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Earlier in February, B and I went to visit his mother near Ottawa, ON.  February was a brutal month for snow and cold, as I’m sure many of you remember.

But one thing can make all that melt away….a piping hot bowl of home-made soup!

She had made a large pot of this soup and it was so delicious that I kept going back for more.

Not to mention…garnished with Parmesan cheese?  Yep, I’m there!  (This may be something to leave out if you’re going for vegetarian friendly)

I have since made it as well and it keeps getting better!  It’s also a nice recipe for experimenting as it leaves room for additions.

So, here we go:

1 tbsp olive oil
1 onion, chopped
2-3 carrots, diced
2-3 parsnips, diced
2 stalks of celery, chopped
1 heaping tsp of diced garlic (I love garlic!  You may wish to adjust this)
1 tsp dried basil
1/2 tsp dried thyme
pepper, I used quite a bit as I wanted a peppery taste
dried chili flakes, added just a few for a bit of bite
1 can diced tomatoes
6-8 cups broth (I used chicken but vegetable would work here too…I also upped the broth closer to 8 cups as I added more pasta and beans than originally called for)
2 cups shredded cabbage
1 can red kidney beans, drained and rinsed
1 can mixed beans, drained and rinsed (again, these two cans of beans can be whatever type of legume you wish to add)
1/2 cup pasta, I used what we decided to call “forearm” pasta….as in, not the elbow shape but the tiny tubes without the bend
grated Parmesan cheese

Heat oil over medium heat.  Add onion, carrots and parsnips.  Cook until soft (5 mins).
Stir in garlic, basil, thyme, pepper and a few chill flakes if you wish.
Add tomatoes and broth.  Bring to a boil and then simmer for 15 mins.
Add cabbage, beans and pasta.  Bring just to a boil again and let simmer for 5-10 until pasta is tender.

Stir in pepper and salt to taste.

Serve topped with grated parmesan cheese!

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Easy-Peasy Slow Cooker Chili


Click here for the recipe or scroll to the bottom of the post.

Chili is one of those dishes that you have to work hard to ruin.  I’ve done so twice.  That’s talent!

That isn’t to say that I have never made *good* chili…just that I have *bad* chili experience to build upon.

I remember the very first time I made chili…I drowned it in cumin.  (At that point in my life, I also pronounced it “come-in”….don’t do that unless you want to be laughed at! Loudly saying something like “I put too much cum-in!” in front of a bunch of people is something you never live down!)

The reason for the second failure is unclear…I think I went a little wild on the spices.  One outweighed the other, too much of this, not enough of that…It was one of those dishes that made your tastebuds go “WTF?” and simply shut down.

As I have said, though, I HAVE made good chili and this past weekend is an example of  that.

For the actual recipe I followed, visit my twin blog: Recipes from Edible Noir

Cue the ingredients….

The first step was to dice up some cloves of garlic and onions and then caramelize them over med heat.  I forgot to take a picture of this…so use the artistic rendition of that step below to help you visualize the process.

A frying pan, sort of. I think the onion and garlic bits are quite accurate. 😉

 

Once the garlic and onions were tender and softened, I added the ground beef.  I used extra lean to reduce the amount of fat I would have to deal with later on.  As the beef browned, I added a few drops of hot sauce and a dash of oregano for some zip and flavour.

One cool thing about chili is its flexibility.  You can choose to add or avoid pretty much whatever you wish.  The vegetables I decided to add were all I had in my fridge at the time and it worked out quite well.  As the beef browned, I chopped up some carrots, celery, peppers and mushrooms.

The beef didn’t take too long to brown completely, at which point I used a slotted spoon and added the mixture to the slow cooker.

Followed by the two cans of beans and the vegetables…

Finally topping off the whole thing with the can of crushed tomatoes, tomato paste and various spices I wished to add…(hot sauce, chili powder, cumin *that’s cue-min, NOT cum-in*, chili flakes, paprika, salt, pepper).

I left my chili in the slow cooker on high for a couple hours, stirring occasionally, and then let it sit on low for another couple of hours.

Chili is SO easy and straightforward! (Says the girl who has messed it up a couple of times!) It took me barely an hour to get everything in the slow cooker, and then you simply leave it to cook.

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One thing I have learned during my various experiences with chili is that you really need to have fresh chili powder.  The older it is, the less potent and the more you have to add (which still doesn’t have the zip that new powder would).

Also, DON’T over-add cumin!  I speak from experience when I say…Ugh!

Add a bit at a time.  That actually goes for all the spices.  Each time you add some spices, give them a bit of time to sit in the chili, as it cooks, and allow the tastes to mix before you decide to add more.


RECIPE

* 2 small onions
* 2 lbs ground beef
* 2 cloves garlic
* 2 carrots
* 2 celery stalks
* 1/2 red pepper
* 1 cup mushrooms
* 1 can black beans, strained and rinsed
* 1 can red kidney beans, strained and rinsed
* 1 can crushed tomatoes
* 1 can tomato paste
* oregano
* hot sauce
* Chili powder
* Cumin
* Chili flakes
* Paprika
* Salt/Pepper
* Can add cayenne pepper for some extra heat if you wish

1. Fry onions/garlic until softened

2. Add ground beef plus a bit of oregano and a few drops of hot sauce and cook until the meat is completely brown

3. Add meat mixture to your slow cooker with a slotted spoon

4. Chop up your vegetables of choice. (I decided to add carrots, celery, peppers, and mushrooms.) Add them to the slow cooker.

5. Add your strained and rinsed cans of beans, followed by the crushed tomatoes and the tomato paste.

6. Finally add the spices (hot sauce, chili powder, cumin, chili flakes, paprika, salt, pepper) and gently stir the mixture together.

7. Cook in slow cooker on High for approximately 2 hours, stirring occasionally.

8. Turn slow cooker down to Low and allow to continue cooking for another 3 hours or so. Again, check/stir occasionally.

NOTE: If you find you are low on sauce, as I was, consider adding another half can of tomatoes/ready-made sauce/etc.


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