Flying Flour, Splashing Spices, Roomful Aromas

Tuesday, November 9, 2010

Fall Flavors

Ah, fall finally comes to Florida with temps in the 50's.  I won't dig out the old Wisconsin fleece but I have cooked up a pot of beans, small red beans.  And with these I made a warm, spicy soup to warm all the way to the toes of the Combsman.  Yes, it is sad, he gets cold in Florida.  How can that be after twelve years in Wisconsin shoveling snow and ice?
Wash the beans in cold water, put in a pot and cover with two inches of water.

Bring to a boil.   Boil gently for five minutes.  Turn off the heat and rest an hour.  At hour's end pour off the bean water and refresh.  Return to a lose fire for a long simmer of about two and a half hours.  Add water or chicken broth to keep the beans cooking.  After an hour and a half, add chopped onions, peppers, chilies, cumin, garlic, lime, chopped tomatoes, and a dash or two of oregano. Simmer the remaining time.  Once the beans are tender and the sauce is thickening, I take three cups from the pot into the blender.  With a flip of the button and a few seconds of whirl action the puree is ready to return to the soup pot.  Add chunks of chicken or pork (previously cooked) sausage  if you like.  I had previously smoked some spiced pork.  That was a great flavor enhancer.  I am not big on using prepared store bought foods.  However, this Green Enchiladas Sauce is a great pantry item.  I add it to my soups and stews.  I use it in my cornbread batter.  You know, I should do an entire post of its versatile uses.  And yes, I put a large can of GES into the bean soup.  Up the YUM factor!  I served this with warm bread and a sprinkle of grated cheddar cheese on top.  You can garnish with sour cream, Greek yogurt, guacamole; use your palette pleaser.

The remaining soup freezes well.  Makes for a great combo with a steaming bowl of rice with fresh tortillas.  Or return it to low heat and simmer till thick and use as a burrito filling.

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