Sometimes when I have no idea what to make for dinner I stand in my kitchen, hoping that after 3 glances in the fridge and 2 browses of my pantry I’ll be able to scrounge up something filling. Other times, like most New Yorkers, I head out to grab a bite. These blustery January days, however, mean that I’m too intimidated by the cold to really want to go outside very much. Or at all.
The other day I found some beans in my pantry, leftovers from my summer CSA share. Last time I tried to cook the beans in chili, they took longer than I thought I did–after four hours of cooking, they were still crunchy, even though I’d soaked them overnight! This time around I soaked them for two–one day in the fridge because I was concerned about any weird fermentation. Two still wasn’t quite enough, so I’m not really sure what’s up with these beans.
The good news about beans in soup is that you can blend the beans into soup if necessary, or if you feel like it. That’s what I did here for a chunky soup that was not quite chili. Great flavor with just a few tacky crunchy beans. T got some tortilla chips yesterday that I thought went really well with the soup.
Next time I’m going to soak those beans for a whole week!
To make this, you’ll need:
1 1/2 cups of beans (soaked sufficiently or canned)
1 carrot and 1 onion, both diced
1/2 can crushed tomatoes
3 cups chicken stock (or veggie)
1. Sautee the onions and carrots in a saucepan until softened, 5-10 minutes. Don’t forget to salt and pepper them!
2. Add the beans, the chicken stock, and tomatoes and simmer for 30 minutes. Add salt to taste.
3. Blend and serve.