recipes

Black Beans Recipe

Equipment:

  • a 2 or 3 quart saucepan with lid
  • stir spoon
  • colander

Ingredients:

  • one bag, one lb of black beans
  • 4+ cloves of garlic
  • 2 onions, preferably yellow, roughly chopped
  • 2 bell peppers, deseeded and roughly chopped <-- I don't use often
  • 2 tsp fresh ground black pepper
  • 1/4 tsp sea salt (heaped)
  • 2-3 bay leaves
  • 1/2 tsp cumin (heaped)
  • 1/2 tsp coriander (heaped)
  • 1/4 tsp seasoned salt (heaped)
  • 2 tsp allspice fresh ground
  • 1/2 tsp cayenne powder (heaped)
  • 1/2 tsp garlic powder (heaped)

Directions:

  • Soak beans forever (more than 4 hours) in cold water
  • Drain beans
  • Rinse them off in a colander
  • Put into a pan that has a lid
  • Add 1 quart water (four cups)
  • Add all prepared ingredients
  • Bring to boil
  • Skim water surface for excess spices and froth (not so important)
  • Turn down the heat and pop the lid on to simmer for 1 hour
  • Drain the liquid, keep for other recipes if you want
  • Remove bay leaf(s)
  • Eat!

by Aranjedeath

Tomato Soup Recipe

Equipment:

  • one skillet or similar pan for sautéing
  • one two-pint-or-so saucepan
  • wooden spoon
  • spatula
  • blender

Ingredients:

  • one slice of bacon
  • one carrot => baby carrots++
  • fistful of small sweet tomatoes
  • veggie stock (just a couple tablespoons)
  • half-and-half or richer dairy
  • butter
  • fresh basil and parseley
  • black pepper
  • two or three cloves of garlic

Directions:

  • Cook your bacon slowly, so it's crispy and crumbles when done
  • Peel the garlic and drop it into the pan with the bacon
  • Julienne the carrot(s) so they've atleast one dimension in the 3mm range, drop in with bacon.
  • blanche and then chop your tomatos
  • Put the tomatos in the saucepan and get them stewing a bit if you're ahead of schedule on it. You probably won't be.
  • transfer the carrot and garlic and all drippings to the saucepan,
  • add the herbs all nice and minced-like and let it stew for a while
  • use the stock to deglaze the pan you cooked the bacon in.
  • Really work at it with high heat and the wooden spoon to ensure you get all the goodies
  • when it's stewed fully, fish the garlic out and set it aside.
  • Blitz the soup in the blender until you like the consistency and put it back in the saucepan.
  • add butter, dairy, and black pepper to taste.
  • Salt if necessary but it usually isn't.
  • Don't let it get to a full simmer with the dairy already added
  • serve with bacon and sauteed garlic cloves (still whole) floated on top

by Khabok