Daily Special--more soups

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Texas Two-Bean Soup

Pepperpot

 

* Exported from MasterCook *

 

Texas Two-Bean Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 95

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups chopped onions

6 garlic cloves -- minced or pressed

2 tablespoons olive oil

1/2 teaspoon salt

1 cup diced celery

2 cups chopped red and green bell peppers

1 small fresh chile -- minced,

seeds removed for a milder " hot "

1 teaspoon dried oregano

1/2 teaspoon dried thyme

2 teaspoons ground cumin

1/2 teaspoon ground black pepper

2 cups water

1 1/2 cups undrained canned tomatoes -- chopped

(14 1/2-ounce can)

1 1/2 cups cooked black-eyed peas

(15 1/2-ounce can -- drained,

OR 10-ounce frozen package)

1 1/2 cups cooked pinto or red kidney or black beans

(15 1/2 ounce can -- drained)

1/4 cup barbecue sauce*

salt -- to taste

crushed tortilla chips

grated jalapeno -- (optional)

Monterey jack cheese -- (optional)

Jalapeno Cream -- (optional)

(see separate recipe)

OR sour cream -- (optional)

 

Fire up the stove and feed the cowpokes. This hearty, spicy soup is

very popular at Moosewood--it can pretty near cause a stampede.

 

For an even more substantial soup, add 1 cup of fresh or frozen corn

kernels, and/or 1 cup of fresh or frozen sliced okra at the same time that

you add the cooked beans.

 

Serves 4 to 6. Yields about 8 cups. Total time: 1 hour, using cooked beans.

 

* Regular, low-fat, and nonfat barbecue sauces are all commercially

available. We recommend ones without additives, such as Dove's, Annie's,

or Ralph's brands. If you'd like to make your own, see Moosewood

Restaurant Low-Fat Favorites page 355.

 

In a nonreactive soup pot, combine the onions and garlic with the oil and

salt. Cover and cook on medium heat for 8 to 10 minutes, until the onions

are soft and translucent, stirring occasionally. Add the celery, bell

peppers, chile, oregano, thyme, cumin, and black pepper, and saute for to

minutes, stirring often.

 

Add the water and tomatoes, cover, and simmer until the vegetables are

tender, 10 to 15 minutes. Add the black-eyed peas, your choice of beans,

and the barbecue sauce. Mix well, cover, and simmer gently for to minutes.

Add salt to taste.

 

Just before serving, garnish with tortilla chips and, if desired, top with

grated cheese, Jalapeno Cream, or sour cream.

 

MENU IDEAS: Andean Quinoa & Corn Salad, Dave's Mom's Best Slaw, Fennel

Salad with Blue Cheese, Kale Salad, Southern Wheat-free Cornbread.

 

Per 10-ounce serving: 173 Calories, 7.5 g Protein, 4.6 g Fat, 27.3 g

Carbohydrates, 0.6 g Saturated fatty acids, 0 mg Cholesterol, 443 mg

Sodium, 6.6 g Total dietary fiber

 

 

 

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* Exported from MasterCook *

 

Pepperpot

 

Recipe By : Moosewood Restaurant Daily Special, page 50

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 cup chopped onions

3 garlic cloves -- minced or pressed

1 small fresh chile -- minced,

seeds removed for a milder " hot "

1 cup diced celery

1 teaspoon dried thyme

1/2 teaspoon round cinnamon

1 teaspoon salt

1 cup diced red bell peppers

1 cup diced green bell peppers

1 cup cubed potatoes -- (1/2-inch cubes)

4 cups water or vegetable stock

1 1/2 cups undrained canned tomatoes -- chopped

(14 1/2 ounce can)

1/4 teaspoon ground black pepper

1 tablespoon unsulphured molasses

4 cups chopped mustard greens -- loosely packed

salt -- to taste

 

Serves 4 to 6. Yields 8 cups. Total time: 1 hour.

 

Such interesting flavor combos are found in the cuisines of the Deep South

and the Caribbean: cinnamon, thyme, molasses, chiles, mustard greens, sweet

bell peppers. What could be bad? Look for a refreshing salad with the same

general geographic identity as hot and sweet Pepperpot. Use a milder foil

like biscuits to sop up the last drop of stew.

 

If desired, enrich the stew with cooked rice for heartier fare. Or top it

with grated Monterey Jack cheese, as we sometimes do at Moosewood.

 

In a nonreactive soup pot on medium heat, warm the oil. Add the onions,

garlic, chiles, celery, thyme, cinnamon, and salt. Saute, stirring often,

for about 10 minutes or until the onions are translucent. Add the bell

peppers and potatoes, reduce the heat to low, cover, and cook for 7 to 10

minutes, stirring often, until the bell peppers are just tender.

 

Add the water or stock, the tomatoes with their juice, the black pepper,

and the molasses. Cover and cook for about 10 minutes or until all of the

vegetables are tender. Add the mustard greens, cover, and cook for 3 to 4

minutes, until just wilted. Add salt to taste.

 

Per 10-ounce serving: 111 Calories, 2.2g Protein, 5.1 g Fat, 15.9 g

Carbohydrates, 0.7 g Saturated fatty acids, 0 mg Cholesterol, 519 mg

Sodium, 2 g Total dietary fiber

 

 

 

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