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Over the years I have created, accumulated and experimented with dried beans and herbs and have come up with some great gift ideas and some good soups that we used to serve at our B&B in TN and I want to share them with you.
Arlene’s Soup in a Jar or 6 Bean Soup This recipe was created as gifts for friends or customers at our restaurant who always wanted to make some of our soup at home.
1/4 cup baby lima beans
1/4 cup small white beans
1/4 cup black-eyed beans
1/4 cup garbanzo beans
1/4 cup pink beans
1/4 cup light red kidney beans
1 teaspoon salt
1 cup onion—chopped
1 cup celery—chopped
1 cup carrot—chopped
1/2 cup green bell pepper—chopped
1/2cup dried parsley—minced
1 garlic clove—crushed, minced
2 tablespoons butter or margarine
2 envelopes chicken noodle soup mix -- 2 ounces each (for the vegetarians you can substitute vegetable stock and if you do you will need to add a container of it to you gift or soup)
1/2 bay leaf—crumbled
1/2teaspoon fines herbs
1 cup tomato—chopped
Parmesan cheese—grated
To soak beans: For each pound of dry beans, any variety, add 10 cups hot water. Up to 2 teaspoons of salt per pound of beans may be added to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour, but preferably four hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water. To maintain color integrity, soak beans separately.
Drain beans. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbs and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomato. Serve hot, sprinkled with cheese. Note: 1 cup canned tomatoes may be used in place of the fresh tomatoes.
Andalusian Gazpacho (I love this recipe and it always reminds me of my Mediterranean trips.)
1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 ½ cups cooked navy beans,rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 fluid ounce) can tomato juice
1 teaspoon ground cumin
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 tablespoon minced fresh oregano
1/4 teaspoon salt
Directions
In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper,green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjustspices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold
Beans Diablo
“Beans Diablo” was created for my favorite nephew. He loved them and over the years so has everyone else.
We, at Home Farm Herbery, have decided to make them available to everyone. Beans get a bad rap, but they are good for you, as we old “farts” know. So cook yourself up a nice batch of my Beans Diablo”
Directions: Soak the dried beans in 10 cups of water into which you have added 2 tsp. salt. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour, but preferably four hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water. (Recycle your water! Toss it on your plants or in your garden!)
Add: 1 large can of diced tomatoes to the drained and cooked beans.
Add the seasoning package. Note: This is hot and spicy. If you want milder, just add half the seasoning and then keep tasting and adding until you get what you want.
Stir gently and re-heat the whole thing until it is hot enough to serve.
Serves 4-8 depending on how hungry they all are.
Serve with crusty bread (how about Home Farm Herbery bread mixes) and a nice salad.
You are all set for a good, nutritious, and wholesome meal. Enjoy it.
Black Bean Soup in a Jar
1 lb black beans, soaked
8 cup water
2 tablespoons salt
1 cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 cup carrots, chopped
8 tablespoons olive oil
6 garlic cloves
1 tablespoon cumin
4 teaspoons white vinegar
1 teaspoon soy sauce
Simmer beans in water till soft. Sauté onions, pepper, celery & carrots in olive oil until the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes. Drain about 1/2 c water from beans and add it to the sauté.
Cook over a low heat for 30 minutes.
Combine vegetables with beans.
Cook for another 30 minutes, adding more water if necessary.
My Favorite Pasta Fagioli
tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 1/2 cups water
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
1/3 cup grated Parmesan cheese
1 pound ditalini pasta
Directions
1 in a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic
and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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