Black Bean Soup
Feb. 3rd, 2013 11:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fabrisseI haven't posted about cooking in awhile.
I'm attempting vegan black bean soup today. I'm somewhat hampered by the fact that I don't like the southwestern variations on black bean soup much. Bell peppers are not an ingredient I like much, and I've yet to find one that didn't use either that or jalapenos (the bell pepper of the hot pepper family).
On the other hand, the one New England style recipe I found seems a little bland.
So. I've put the black beans on quick soak with my now usual addenda: cumin and kombu. I find that they really do help avoid too much flatulence (as does actually cooking the beans long enough). The base will have onions, carrots, bay leaf, black pepper, and, because I'm me, thyme. They'll be sauteed in avocado oil to bring out their flavor before adding the beans and water to the heavy iron pan they'll be cooked in.
To substitute for the ham hock, I'm using miso and liquid smoke. I'm debating whether to add some kale that I have in the refrigerator toward the end of cooking.
I'd also like to add a grain, but I'm afraid it would throw off the texture of the soup too much.
I'll let you know how it works.
I'm attempting vegan black bean soup today. I'm somewhat hampered by the fact that I don't like the southwestern variations on black bean soup much. Bell peppers are not an ingredient I like much, and I've yet to find one that didn't use either that or jalapenos (the bell pepper of the hot pepper family).
On the other hand, the one New England style recipe I found seems a little bland.
So. I've put the black beans on quick soak with my now usual addenda: cumin and kombu. I find that they really do help avoid too much flatulence (as does actually cooking the beans long enough). The base will have onions, carrots, bay leaf, black pepper, and, because I'm me, thyme. They'll be sauteed in avocado oil to bring out their flavor before adding the beans and water to the heavy iron pan they'll be cooked in.
To substitute for the ham hock, I'm using miso and liquid smoke. I'm debating whether to add some kale that I have in the refrigerator toward the end of cooking.
I'd also like to add a grain, but I'm afraid it would throw off the texture of the soup too much.
I'll let you know how it works.
