Recipe: Bean Recipes

BLACK BEAN SOUP

Soup with black beans and ham hocks. Here is a hearty soup for those cold winter evenings. This is a rather messy soup to make, but well worth the effort.
(Serves 8-12)

1 lb black beans
1/2-3/4 lb
smoked boneless ham hocks
8 cups water
salt, to taste
2 cups beef or chicken broth (I prefer beef)
1 1/2 Tbsp
olive oil
1 1/2 cup green bell peppers, finely chopped, seeded, and cored
1 1/2 cup onions, finely chopped
1 Tbsp garlic, finely minced
1 tsp ground cumin
1 cup tomatoes, peeled, seeded, and diced.
1/4 cup red wine vinegar
2 Tbsp coriander, finely chopped [optional]
dry sherry wine, to taste

(1) Put the beans, ham hocks, water and salt in a ket-
tle, and bring to a boil. Cover and let simmer 2
to 2 1/2 hours, or until beans are thoroughly
tender.
(2) Remove the ham hocks and set aside.
(3) Drain the beans, and reserve both them and the
cooking liquid. There should be about 6 cups of
beans and 4 cups of liquid. Add enough broth to
the liquid to make 6 cups.
(4) Put the beans in the container of a food processor
or blender, and blend as thoroughly as possible.
Add a little of the liquid and continue blending.
Combine the pur'ed beans and remaining liquid in a
large bowel.
(5) Heat the oil in a heavy kettle, and add the
peppers, onions, garlic and cumin. Cook, stir-
ring, until the onions are wilted. Add the toma-
toes and the vinegar. Let simmer about 15
minutes.
(6) Meanwhile cut up ham hocks.
(7) Add the pur'ed bean mixture to the cooked tomato
mixture. Add the chopped ham and coriander.
(8) Serve in hot soup bowls with a tablespoon or so of
sherry (if desired) in each serving.

NOTES
I skip the sherry and add a spoon of sour cream or yogurt.
If your palate can handle them, try adding pickled jalapeno
peppers.

Black Beans
1 lb. black beans
1 medium to large onion
1 medium green pepper
3 cloves garlic
1 tsp oregano
2 tsp salt
pepper to taste
1 tsp sugar
1 tsp vinegar
1/2 cup olive oil
2 bay leaves
12 green olives

Procedure to soften beans:
1.Look through beans and discard any rocks and ugly beans.
2.Using a pressure cooker (best method) - put the beans in the pot (spread them on the bottom)
and add enough water to have 2 fingers of water over the beans. Add a big slice of the green
pepper. Cover and cook for 20 minutes (this is 20 minutes after the pressure cap starts
rocking)
Without pressure cooker - The night before, put beans in a pot and cover with water just as in
the pressure cooker method. Let sit overnight. Add a big slice of green pepper and boil
covered for about 2 hours until softened.
After beans are softened:
Sautee chopped onions, crushed garlic, chopped peppers in olive oil. Add the sauteed mixture,
pepper, oregano, bay leaves and salt to beans.
Cover (if you're using pressure cooker don't cook in pressure, just cover the pot without tightening
the cover like a normal pot) and boil at low to medium heat for 1/2 hour. Don't let it full boil, it has to
be inbetween simmering and boiling.
Add the olives and cook for 15 to 30 minutes more uncovered, until it reaches the consistency you
want. Some people like the water to thicken more than others, but keep in mind that it will always
thicken more after cooked and settled.
A couple minutes before they are done, add sugar, vinegar and more salt if desired. Cook for a
couple more minutes. You will have to taste for salt as you cook them, but for 1lb., 2 tsp should be
enough.
If you want to double the recipe, you don't need to double the olive oil, just add enough to be able to
sautee the ingredients. You also don't need to double the olives. You will probably need more than
double the salt. And for each lb. of beans you need 2 fingers of water over the beans (so 4 fingers for
2 lbs.).

Potato and Adzuki Bean Patties
Recipe By : Rodale's Basic Natural Foods Cookbook
Serving Size : 4

1 cup adzuki beans -- dried
5 medium potatoes -- unpeeled
1 egg
2 tablespoons butter
pepper -- to taste
3 tablespoons fresh parsley -- chopped
1 cup Parmesan cheese -- grated
1/2 cup vegetable oil

Soak beans overnight in the refrigerator. Drain.
Cook potatoes in enough water to cover. Drain, reserving 1 cup water. Peel potatoes, then mash
them together with egg, butter, and pepper, and set aside.
Cook beans, covered, in reserved potato water until tender and water is absorbed. (About 45-50
minutes) Combine beans, parsley and potato mixture. Shape into 12 patties and coat with cheese.