Showing posts with label Beans. Show all posts
Showing posts with label Beans. Show all posts
Black Bean, Sausage, and Sweet Potato Soup
5 1/2 cups water
1 1/2 cups dry black beans
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
1/4 pound Italian sausage, cut into 1/2 inch pieces
1/2 teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt and pepper to taste
1 1/2 cups dry black beans
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
1/4 pound Italian sausage, cut into 1/2 inch pieces
1/2 teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt and pepper to taste
- In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
- In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
- In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
- While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.
Large Pot O' Chili
2 lbs. ground beef or ground venison or ground pork, or any combination thereof
1 large can tomato or vegetable juice
1 large can diced tomatoes with juice
2 cans chili beans
chili powder, garlic/garlic powder, salt, pepper, to taste
(hot sauce and/or red pepper flakes and/or cayenne, if desired, to taste)
2 green peppers, diced finely
2 onions, diced finely
1 package crispy cooked bacon
Let the chili cook ALL day - maybe even the day before. For parties, I like to make a double batch in my large stock pot, put some in my crock pot and refilled it as needed (the chili was pre-warmed in the stock pot on the stove). Serve with topping options for cheddar cheese, sour cream, hot sauce, black olives and salt and pepper.
1 large can tomato or vegetable juice
1 large can diced tomatoes with juice
2 cans chili beans
chili powder, garlic/garlic powder, salt, pepper, to taste
(hot sauce and/or red pepper flakes and/or cayenne, if desired, to taste)
2 green peppers, diced finely
2 onions, diced finely
1 package crispy cooked bacon
Let the chili cook ALL day - maybe even the day before. For parties, I like to make a double batch in my large stock pot, put some in my crock pot and refilled it as needed (the chili was pre-warmed in the stock pot on the stove). Serve with topping options for cheddar cheese, sour cream, hot sauce, black olives and salt and pepper.
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