Pintos + Scott's Digest Number 423 HA HA LOL LOL

[Guest guest]

At 02:02 PM 3/11/2000 , Scott Dominion wrote:

> " Scott Dominion " <hotscottdot

>

>

> >

> > Caribbean Black Bean Soup

> >

> > Amount Measure Ingredient -- Preparation Method

> >-------- ------------ --------------------------------

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> > green hell pepper -- seeded and diced

>

>I've never heard of " hell peppers " , but I bet they are HOT!

 

 

Scott, you made me laugh out loud soon as I 'got' the joke. Very funny!! )

 

Here is a recipe for you. It's from a restaurant owner in Kentucky. (See

notes.) She had served pintos for years, made with the usual animal

parts. So many of her customers wanted a meatless version, so she now

serves them this dish and swears the customers can't tell there's no

you-know-what in em. Enjoy.

 

Brenda Adams

 

(PS: Happy 1 year anniversary Karen! A great -- realllly great -- recipe

list for a year...that's not easy. Congratulations!!!!!) )))

 

 

* Exported from MasterCook *

 

Sheila's Vegetarian Soup Beans (Pintos)

 

Recipe By :Butter Beans to Blackberries by Ronni Lundy

Serving Size : 8 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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

1 pound dried pinto beans

water

2 tablespoons olive oil

1/4 cup finely chopped onion

1/2 tablespoon minced garlic

1 teaspoon crushed dried marjoram

1 teaspoon crushed dried thyme

salt

 

Rinse the beans and pick through them, discarding any stones or dirt.

Place the beans in a large, heavy soup pot and cover with water about 2

inches above the beans. On high heat, bring to a boil and boil,

uncovered, for 10 minutes. Turn off the heat and let the beans soak for 1

hour.

 

Add more water to the pot, if necessary, to bring the level about an inch

above the beans. Add the olive oil. Bring to a boil, cover, and turn the

heat to medium-low. Simmer for about 1 hour. Add the onion. continue to

simmer for about 1 hour, or until the beans are soft and creamy inside.

(Taste a bean to see.)

 

Remove about 1/2 cup of beans and mash them to a thick paste. Return them

to the pot and stir to incorporate. Add the garlic, marjoram, and thyme.

Add salt, starting with 1 teaspoon and increasing to your taste.

 

Allow the beans to simmer over very low heat for another 20 minutes, to

let the salt seep in.

 

Serve piping hot with cornbread and white onion slices or green onions on

the side. Serves 8 to 12.

 

Source: Butter Beans to Blackberries, Recipes from the Southern Garden, by

Ronni Lundy, 1999

 

Typos by Brenda Adams <adamsfmle; posted TNT & Veg Rec 3/00.

 

 

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NOTES : Sheila and Ken Pyle have owned several restaurants: first, the

Roundtable and later the Storefront Congregation and most

currently the Rudyard Kipling (a theater/nightclub/restaurant) in

Old Louisville, Kentucky. The Pyle's have been serving beans to

patrons for years. In recent years, " New Age " customers [author's

term, not mine] often request a meatless version of the country

classic soup beans, so

Sheila came up with this recipe which she says has fooled even

die-hard carnivores into believing this soup is made with meat. " I

find that the trick is using good olive oil or another healthy

vegetable oil in the beans to get that full, rich taste, " Sheila

says. " The seasonings you add after that are up to you. I like to

put in some thyme and marjoram, and, of course, garlic gives it a

richness. "