Slow Cooker Black Bean Soup with Five Peppers and Ham
May 11, 2008 by Andrea
Filed under Pork, Soups & Stews
It’s May and I want to dream about picnics and cooking outdoors. We thought summer was well on it’s way when temperatures climbed into the 80s a couple weeks ago, then we were startled with the cold front that came through yesterday bringing lots of rain and dropping temperatures back into the 40s. Everything is damp and the chill in the air makes for perfect soup weather, especially if it’s a little spicy like this one I warmed up for lunch. It tastes great with a slice of cornbread on the side or crumbled in the bowl, and makes me feel all warm inside. I needed that pick-me-up as I watched a river run through our backyard, cutting a swath in the garden. At least it wasn’t in the house! Maybe the mud pit will dry out enough that we can finish planting this weekend.
I like to make this soup in the slow cooker because it is so easy for a busy day, or even for overnight. The ham bone goes in for lots of flavor, but if you want a vegan option then skip the bone and use a rich homemade vegetable stock instead of water. Also, if you add the salt late rather than the beginning of the cooking process, the beans will be more tender, so hold that salt!
Cannellini Bean Dip with Herbed Pita
April 24, 2008 by Andrea
Filed under Appetizers
Bean dips are one of my favorite appetizers because they are versatile, easy, and (usually) healthy. Just start with a can of your favorite beans, two or three herbs and spices you like, then add some olive oil and a little salt and some kind of pepper and you have the formula for a tasty snack or even a light lunch. Today a bean dip with pita was calling my name, so after finding the cannellini beans in the pantry, I whipped out the skillet and the food processor and had lunch ready in about 10 minutes. This dip recipe uses fresh rosemary, sage, and garlic, and to extend the theme I made extra herbed oil and spread it on whole wheat pita then toasted it. I thought the combination was quite yummy, and so did my boys.
The full recipe makes about 3 cups of dip, but you can easily halve it for a smaller batch, and it will keep in the refrigerator for a few days.
This is my contribution to this week’s installment of Weekend Herb Blogging, founded by Kalyn of Kalyn’s Kitchen. This week’s host is Margot from Coffee & Vanilla, so be sure to check out her blog with the round-up next week!
UPDATE: The round-up is posted here.
Other Recipes You May Enjoy
Slow-Cooker Four Bean Baked Beans
Comfort Foods for the Tax-Stressed Soul
The tax man cometh. It’s been a stressful few weeks trying to figure everything out for taxes, there are piles of paperwork laying around our office, and of course it just couldn’t be easy this year due to moving around and selling and buying homes. I need some serious relaxation time after this is all over!
Since I can’t possibly keep up with posting recipes for the next few days, I’ll offer some of my favorite soothing, easy recipes from the archives…comfort food for a stressed soul.
Lavender Mint Tea (photo above)
Slow Cooker Cuban-Style Black Beans and Rice
Brown Butter Green Beans with Almonds
October 9, 2007 by Andrea
Filed under Vegetables
Michael and I celebrated our anniversary yesterday, and after putting the boys to bed early, I made a special dinner that included these green beans along with a new recipe for maple and black pepper roasted chicken, which was to die for. It’s from a new cookbook that I’m reviewing, so be on the lookout for the full review soon.
Sauteing in browned butter is a classic preparation for green beans, and it lends a wonderful nutty flavor. There are many variations on this dish, including using mushrooms or other nuts such as walnuts or hazelnuts. We enjoy it with fresh or frozen haricot verts, although I find that using the frozen kind saves me preparation time, which is quite important when I’m in a hurry to get a meal on the table.
The beans are cooked in two steps, first briefly in a pot of boiling water, then after a swim in some icy water to stop the cooking, they are tossed in a mixture of browned butter and shallots, kosher salt, fresh ground black pepper, and toasted slivered almonds. They are tender and flavorful, and if you watch the boiling time carefully, they will not be the least bit mushy. Read more
Slow Cooker Four Bean Baked Beans
August 1, 2007 by Andrea
Filed under Beef, Pork, Recently Updated
When I was growing up, baked beans were a delicious part of all our cook outs and potlucks. Cans of pork and beans were mixed with ketchup, brown sugar, Worcestershire sauce, and onions, then baked in the oven. Sometimes strips of bacon were laid on top, creating a smoky aroma and flavor that reminds me of many summers spent playing outdoors all day long and outdoor meals enjoyed with family and friends.
I haven’t made baked beans in a long time and this summer I was looking for an excuse to make some. Our neighbors hosted a potluck cookout over the weekend, and I jumped at the chance to try out a slow-cooker variation of my favorite baked beans recipe. This version is made with four kinds of beans, ground beef, and bacon and then slow-cooked for five or six hours. They smelled wonderful as they cooked, and they were a hit at the potluck. The flavor is a little sweet, a little smoky, and a little tangy, a nice combination. Read more
Green Bean Casserole with Three Mushrooms
November 25, 2006 by Andrea
Filed under Holidays, Vegetables
This version of the classic green bean casserole from America’s Test Kitchen really jazzes it up and makes an incredibly flavorful dish. No cans of soup here, just fresh green beans with a lovely rich cream sauce and three kinds of mushrooms. The porcinis and creminis lend a nice woodsy flavor to the dish. If you can’t find creminis, they might be labeled “baby bella” or “baby portabella”
You can prepare parts of the dish ahead of time. I make the topping and cook the beans the night before and keep them in the frig, then just bring them to room temperature before baking the dish. The assembled casserole needs only 15 minutes in a 375° F oven to warm through and brown. For a small gathering, you can cut the recipe in half and use a 2 quart baking or gratin pan.
[Updated November 23, 2009.]
GREEN BEAN CASSEROLE WITH THREE MUSHROOMS
Adapted from America’s Test Kitchen.
Serves 6 to 8.
Equipment
food processor with blade attachment Read more
