I usually include Onion and Red Peppers, Garlic, Tomato Sauce, Cumin, Chili Powder.
Not amazed by it...looking for something better.
I'll post things as I have time. This is a recipe I have not made, but would make. The reviews are not great, but the objections are easily overcome. Many of the rice and beans recipes, including Emeril's, contain pork, so I'm leaving those out. If you want to try one and leave out the pork, it'll probably taste fine. Just Google.
On this one, first, I would go with canned beans and you may be able to reduce the cooking time. Also, people often mistake 2 canned chipotles for 2 cans of chipotles. This only calls for 2 peppers. Finally, there are 3 heat sources listed-Chipotles, cayenne and hot sauce. You can cut that down according to your tolerance in any combination you choose. The chipotles will bring some smokiness, if you like that or not. Link - ( New Window )
I usually include Onion and Red Peppers, Garlic, Tomato Sauce, Cumin, Chili Powder.
Not amazed by it...looking for something better.
I'll post things as I have time. This is a recipe I have not made, but would make. The reviews are not great, but the objections are easily overcome. Many of the rice and beans recipes, including Emeril's, contain pork, so I'm leaving those out. If you want to try one and leave out the pork, it'll probably taste fine. Just Google.
On this one, first, I would go with canned beans and you may be able to reduce the cooking time. Also, people often mistake 2 canned chipotles for 2 cans of chipotles. This only calls for 2 peppers. Finally, there are 3 heat sources listed-Chipotles, cayenne and hot sauce. You can cut that down according to your tolerance in any combination you choose. The chipotles will bring some smokiness, if you like that or not. Link - ( New Window )
This soup was excellent, imo. French, from Laura Calder. Throw in some red pepper flakes if you want to kick the heat up
Pistou Soup:
1 tablespoon olive oil
1 onion, chopped
1 cup/4 ounces/110 g carrots, diced
1 cup/4 ounces/110 g green beans, cut into 1/2-inch/1-cm pieces
1 potato, peeled and diced
4 cups vegetable stock
Salt and freshly ground pepper
1 bay leaf
1 fresh thyme sprig
1 cup cooked white kidney beans
1 cup zucchini, diced small
2 tomatoes, seeded and diced
Leftover meat, optional
Pesto, for garnish:
Pistou (Pesto)
¾ cup fresh basil leaves
1 ounce Parmesan cheese, grated (1/2 cup)
⅓ cup extra-virgin olive oil
1 garlic clove, minced or
Add cheese to store bought pesto
Parmesan, for garnish
Directions:
Heat the oil in a saute pan and gently cook the onion until translucent, about 5 minutes. Add the carrots, green beans and potatoes. Pour in the vegetable stock. Season with salt and pepper and add the bay leaf and thyme. Bring to a boil and simmer for 10 minutes. Add the kidney beans and zucchini and continue cooking until all the vegetables are tender, about 10 minutes longer. Stir in the tomatoes.
Ladle the soup into bowls. (Remove the bay leaf and thyme sprig.) Add a spoonful of pesto to each bowl and grate Parmesan over each serving.
Pistou (Pesto): Mix all ingredients in food processor
Ingredients
2 (15-ounce) cans cannellini beans, rinsed
1 cup water
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 onions, chopped fine
2 carrots, peeled and chopped fine
1 celery rib, chopped fine
2 ounces pancetta, chopped fine
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
4 cups chicken broth
1 can diced tomatoes (I added)
4 ounces (1 cup) ditalini
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
1/2 cup finely chopped fresh basil
Directions
You can use any small pasta shape, such as tubettini, elbow macaroni, or small shells, in place of the ditalini. To make this soup vegetarian, omit the pancetta and substitute vegetable broth for the chicken broth. If you do not have a food processor, you can use a blender to process the beans and water in step 1.
INSTRUCTIONS
Process 1 can of beans and water in food processor until smooth, about 30 seconds. Set aside.
Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, diced tomatoes, remaining can of beans, and pureed bean mixture. Bring to boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.
TO MAKE AHEAD: At end of step 3, let soup cool completely. Refrigerate soup for up to 2 days or freeze for up to 1 month. Let frozen soup thaw completely in refrigerator before reheating. To serve, bring soup to boil and continue with step four.
...are extraordinarily delicious. Search out bean cookbooks, because they seldom disappoint. On the plus side, you can beat William Shatner into low earth orbit!
Easy to make, pretty healthy, spice to your own level:
1 large onion, chopped
6 strips of bacon (I use turkey bacon)
3 cloves garlic
2 med tomatoes, chopped (or 1 can 14 oz.)
4 serrano peppers, finely chopped
1 c cilantro
2 cups Clamato juice
2 28 oz cans of pinto or pink, drained and rinsed (can combine types) OR 1 pound dried and soaked overnight
Heat pot with some oil and saute bacon and onion 3-5 minutes
Add garlic, saute for 2-3 minutes.
Add the rest of the ingredients.
Cook partially covered for 2-3 hours on low heat, add water or chicken stock if level gets a bit low. You may need to add a bit of time on cooking if you used dried beans.
I have experimented with chipotles (I like the smokiness), jalepenos, cayenne powder...but my wife is not a fan of too spicy, so I keep it mellow.
I make a kidney bean salad I generally only use dry beans to avoid additional sodium, but you certainly can use them. While not a recipe I don’t use them ingredients are as follows and can be adjusted to your heat tolerance.
1 lb dry kidney beans soaked and cooked till tender with a garlic clove, bay leaf and ground cumin.
1 Dice red onion for sweetness
3 Charred serrano peppers skin peeled seeded and diced
2 charred poblano pepper skin peeled seeded and diced
3 Charred Roma tomato peeled and diced
Cilantro or Culantro depending on what you have available in your region chopped
2 Charred limes juiced
Small amount of red wine vinegar
Mexican oregano
Minced garlic to taste
Small amount of toasted ground cumin
Salt and pepper to taste
Olive oil to bring everything together
Note when I say char do not cook or roast if you have a gas stove the best way is to char them directly on the fire rather than on a grill. All you want to do is blister the skin and put in a bowl and cover for a few minutes to steam the skin off and then peel. You want the veggies to still have bite not fully cooked.
I made the linked NYTimes Vegetarian Skillet Chili linked below last night. Threw in most of a can of chipotles in adobo and an additional can of beans vs the recipe. The heat ended up being too much haha - recommend using less of the chipotles, but they pack a lot of flavor. Link - ( New Window )
I made the linked NYTimes Vegetarian Skillet Chili linked below last night. Threw in most of a can of chipotles in adobo and an additional can of beans vs the recipe. The heat ended up being too much haha - recommend using less of the chipotles, but they pack a lot of flavor. Link - ( New Window )
yeah, those little suckers can knock you on your ass if you're not a big-time heat guy
I'd like to add a couple of thoughts/ideas. When reading above that the preferred recipe should be vegetarian, my first thought was 'no pork fat, or smoked meats' which are always a great pairing for beans. Second thought, as a replacement for smoked meat, chipotle Chile is an excellent ingredient, especially since Grey Pilgrim wanted spicy.
New Orleans based food writer Tom Fitzmorris contends that 2 essential ingredients are fats, and celery - especially the leafy tops, so when I make Red Beans & Rice I add extra celery, and fat. I'm sure that any bean recipe would be great with a little extra olive oil added if you are avoiding animal fats. I usually use extra bacon fat, along with any fat that renders off of any seasoning meat. He also recommends serving Red Beans & Rice with seafood which falls in line with PA Aggie's posted recipe using Clamato - very interesting.
So here is a recipe that I love from Emeril. I'm not sure if it was in his first or second book, but here it is online. It doesn't seem to be too spicy, but an extra Chile or two can fix that. It does call for Tasso ham, but again, chipotle is a great vegetarian substitute. What I really love is the inclusion of Creole Mustard. If you don't have Creole mustard, any good whole grain mustard works great, actually if you have a really good whole grain Dijon, it might even be better. Creole White Beans - ( New Window )
I'd like to add a couple of thoughts/ideas. When reading above that the preferred recipe should be vegetarian, my first thought was 'no pork fat, or smoked meats' which are always a great pairing for beans. Second thought, as a replacement for smoked meat, chipotle Chile is an excellent ingredient, especially since Grey Pilgrim wanted spicy.
New Orleans based food writer Tom Fitzmorris contends that 2 essential ingredients are fats, and celery - especially the leafy tops, so when I make Red Beans & Rice I add extra celery, and fat. I'm sure that any bean recipe would be great with a little extra olive oil added if you are avoiding animal fats. I usually use extra bacon fat, along with any fat that renders off of any seasoning meat. He also recommends serving Red Beans & Rice with seafood which falls in line with PA Aggie's posted recipe using Clamato - very interesting.
So here is a recipe that I love from Emeril. I'm not sure if it was in his first or second book, but here it is online. It doesn't seem to be too spicy, but an extra Chile or two can fix that. It does call for Tasso ham, but again, chipotle is a great vegetarian substitute. What I really love is the inclusion of Creole Mustard. If you don't have Creole mustard, any good whole grain mustard works great, actually if you have a really good whole grain Dijon, it might even be better. Creole White Beans - ( New Window )
I usually include Onion and Red Peppers, Garlic, Tomato Sauce, Cumin, Chili Powder.
Not amazed by it...looking for something better.
I usually include Onion and Red Peppers, Garlic, Tomato Sauce, Cumin, Chili Powder.
Not amazed by it...looking for something better.
I'll post things as I have time. This is a recipe I have not made, but would make. The reviews are not great, but the objections are easily overcome. Many of the rice and beans recipes, including Emeril's, contain pork, so I'm leaving those out. If you want to try one and leave out the pork, it'll probably taste fine. Just Google.
On this one, first, I would go with canned beans and you may be able to reduce the cooking time. Also, people often mistake 2 canned chipotles for 2 cans of chipotles. This only calls for 2 peppers. Finally, there are 3 heat sources listed-Chipotles, cayenne and hot sauce. You can cut that down according to your tolerance in any combination you choose. The chipotles will bring some smokiness, if you like that or not.
Link - ( New Window )
Quote:
No Meat.
I usually include Onion and Red Peppers, Garlic, Tomato Sauce, Cumin, Chili Powder.
Not amazed by it...looking for something better.
I'll post things as I have time. This is a recipe I have not made, but would make. The reviews are not great, but the objections are easily overcome. Many of the rice and beans recipes, including Emeril's, contain pork, so I'm leaving those out. If you want to try one and leave out the pork, it'll probably taste fine. Just Google.
On this one, first, I would go with canned beans and you may be able to reduce the cooking time. Also, people often mistake 2 canned chipotles for 2 cans of chipotles. This only calls for 2 peppers. Finally, there are 3 heat sources listed-Chipotles, cayenne and hot sauce. You can cut that down according to your tolerance in any combination you choose. The chipotles will bring some smokiness, if you like that or not. Link - ( New Window )
Thanks Bill! Please keep the recs coming!
:thumbsup:
Pistou Soup:
1 tablespoon olive oil
1 onion, chopped
1 cup/4 ounces/110 g carrots, diced
1 cup/4 ounces/110 g green beans, cut into 1/2-inch/1-cm pieces
1 potato, peeled and diced
4 cups vegetable stock
Salt and freshly ground pepper
1 bay leaf
1 fresh thyme sprig
1 cup cooked white kidney beans
1 cup zucchini, diced small
2 tomatoes, seeded and diced
Leftover meat, optional
Pesto, for garnish:
Pistou (Pesto)
¾ cup fresh basil leaves
1 ounce Parmesan cheese, grated (1/2 cup)
⅓ cup extra-virgin olive oil
1 garlic clove, minced or
Add cheese to store bought pesto
Parmesan, for garnish
Directions:
Heat the oil in a saute pan and gently cook the onion until translucent, about 5 minutes. Add the carrots, green beans and potatoes. Pour in the vegetable stock. Season with salt and pepper and add the bay leaf and thyme. Bring to a boil and simmer for 10 minutes. Add the kidney beans and zucchini and continue cooking until all the vegetables are tender, about 10 minutes longer. Stir in the tomatoes.
Ladle the soup into bowls. (Remove the bay leaf and thyme sprig.) Add a spoonful of pesto to each bowl and grate Parmesan over each serving.
Pistou (Pesto): Mix all ingredients in food processor
Ingredients
2 (15-ounce) cans cannellini beans, rinsed
1 cup water
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 onions, chopped fine
2 carrots, peeled and chopped fine
1 celery rib, chopped fine
2 ounces pancetta, chopped fine
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
4 cups chicken broth
1 can diced tomatoes (I added)
4 ounces (1 cup) ditalini
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
1/2 cup finely chopped fresh basil
Directions
You can use any small pasta shape, such as tubettini, elbow macaroni, or small shells, in place of the ditalini. To make this soup vegetarian, omit the pancetta and substitute vegetable broth for the chicken broth. If you do not have a food processor, you can use a blender to process the beans and water in step 1.
INSTRUCTIONS
Process 1 can of beans and water in food processor until smooth, about 30 seconds. Set aside.
Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, diced tomatoes, remaining can of beans, and pureed bean mixture. Bring to boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.
TO MAKE AHEAD: At end of step 3, let soup cool completely. Refrigerate soup for up to 2 days or freeze for up to 1 month. Let frozen soup thaw completely in refrigerator before reheating. To serve, bring soup to boil and continue with step four.
1 large onion, chopped
6 strips of bacon (I use turkey bacon)
3 cloves garlic
2 med tomatoes, chopped (or 1 can 14 oz.)
4 serrano peppers, finely chopped
1 c cilantro
2 cups Clamato juice
2 28 oz cans of pinto or pink, drained and rinsed (can combine types) OR 1 pound dried and soaked overnight
Heat pot with some oil and saute bacon and onion 3-5 minutes
Add garlic, saute for 2-3 minutes.
Add the rest of the ingredients.
Cook partially covered for 2-3 hours on low heat, add water or chicken stock if level gets a bit low. You may need to add a bit of time on cooking if you used dried beans.
I have experimented with chipotles (I like the smokiness), jalepenos, cayenne powder...but my wife is not a fan of too spicy, so I keep it mellow.
Good luck
I make a kidney bean salad I generally only use dry beans to avoid additional sodium, but you certainly can use them. While not a recipe I don’t use them ingredients are as follows and can be adjusted to your heat tolerance.
1 lb dry kidney beans soaked and cooked till tender with a garlic clove, bay leaf and ground cumin.
1 Dice red onion for sweetness
3 Charred serrano peppers skin peeled seeded and diced
2 charred poblano pepper skin peeled seeded and diced
3 Charred Roma tomato peeled and diced
Cilantro or Culantro depending on what you have available in your region chopped
2 Charred limes juiced
Small amount of red wine vinegar
Mexican oregano
Minced garlic to taste
Small amount of toasted ground cumin
Salt and pepper to taste
Olive oil to bring everything together
Note when I say char do not cook or roast if you have a gas stove the best way is to char them directly on the fire rather than on a grill. All you want to do is blister the skin and put in a bowl and cover for a few minutes to steam the skin off and then peel. You want the veggies to still have bite not fully cooked.
Link - ( New Window )
yeah, those little suckers can knock you on your ass if you're not a big-time heat guy
New Orleans based food writer Tom Fitzmorris contends that 2 essential ingredients are fats, and celery - especially the leafy tops, so when I make Red Beans & Rice I add extra celery, and fat. I'm sure that any bean recipe would be great with a little extra olive oil added if you are avoiding animal fats. I usually use extra bacon fat, along with any fat that renders off of any seasoning meat. He also recommends serving Red Beans & Rice with seafood which falls in line with PA Aggie's posted recipe using Clamato - very interesting.
So here is a recipe that I love from Emeril. I'm not sure if it was in his first or second book, but here it is online. It doesn't seem to be too spicy, but an extra Chile or two can fix that. It does call for Tasso ham, but again, chipotle is a great vegetarian substitute. What I really love is the inclusion of Creole Mustard. If you don't have Creole mustard, any good whole grain mustard works great, actually if you have a really good whole grain Dijon, it might even be better.
Creole White Beans - ( New Window )
New Orleans based food writer Tom Fitzmorris contends that 2 essential ingredients are fats, and celery - especially the leafy tops, so when I make Red Beans & Rice I add extra celery, and fat. I'm sure that any bean recipe would be great with a little extra olive oil added if you are avoiding animal fats. I usually use extra bacon fat, along with any fat that renders off of any seasoning meat. He also recommends serving Red Beans & Rice with seafood which falls in line with PA Aggie's posted recipe using Clamato - very interesting.
So here is a recipe that I love from Emeril. I'm not sure if it was in his first or second book, but here it is online. It doesn't seem to be too spicy, but an extra Chile or two can fix that. It does call for Tasso ham, but again, chipotle is a great vegetarian substitute. What I really love is the inclusion of Creole Mustard. If you don't have Creole mustard, any good whole grain mustard works great, actually if you have a really good whole grain Dijon, it might even be better.
Creole White Beans - ( New Window )