Tuesday, November 3, 2009
Assortment of 2-3 Cups of Dry Edible Beans (I used 8 different Heirloom Varieties: Cherokee Trail of Tears, Cherokee Wax, Hidatsa Shield Figure, Vermont Cranberry, Yin and Yang, Horticulture, Missouri Wonder Pole, and Arikara Yellow.)*
4 to 6 Cups Filtered Water
1/4 Cup Cooking Oil (we use Olive or Grape Seed)
2 Quarts Canned Tomatoes*
1 Medium Onion, Chopped*
2 Cloves Garlic, Minced*
1 Pint Carrots (I used Yellow Carrots)*
1 1/2 Cups Celery (Chopped)*
1 Green Pepper (Chopped)*
2 Tablespoons Dried Parsley*
(1) Ideally I start the Beans the night before, or early the morning I plan to serve the Soup. This little step actually reduces the time the Soup takes to cook. Rinse Dry Edible Beans. Place in Pan. Add filtered Water about double the volume of Beans. Add 2 Tablespoons Oil. (The Oil will reduce the likelihood that the Beans will boil over.) Cover, but with lid somewhat ajar. (Again, this decreases likelihood that Beans will boil over.) Bring to Boil. Boil over medium heat about 10 minutes. Turn off Burner and let Beans sit overnight. (This allows the Beans to partially cook prior to making the Soup.)
(2) Drain liquid.
(3) Add all remaining ingredients (including remaining 2 Tablespoons of Oil). Bring to boil. Allow to cook at a slow gentle Boil (just above a Simmer) until Beans are soft but not smush. I cooked this batch of Bean Soup about 1 1/2 hours.
(4) Serve with Cornbread or other Homemade Bread.
"*" refers to ingredients that we grew. On this day, that Green Pepper was our last of the Season from the Garden. All ingredients are chemical free.
Posted by Butterfly Hill Farm, at 4:30 PM