I have to credit my dad for this recipe for making bean soup which he gave me a year ago when I called him back east while I was driving home from work and I needed to make dinner FAST. Very simple, there are a variety of combinations based on what kind of beans you like, spices, herbs, etc... takes about 5 minutes, and the key to the flavor is the anchovy....REALLY.
-2 cans black, pinto, garbanzo, cannellini, OR white beans, okay if they are not rinsed and drained (whatever you like best)
-1 clove garlic
-1 flat fillet of anchovy
-handful of parsley
-handful your choice of herb: cilantro (best with black bean, pinto, or garbanzo), basil (best with cannellini or white) ,or any other herb you like
-a little bit of olive oil
-chicken stock to desired consistency (I start with half a cup)
-spice of choice cumin with black bean or pinto, thyme with cannellini or white beans, curry with garbanzo, etc, etc
Throw all of this in a blender and BLEND AWAY...add salt and pepper to taste and a little more olive oil.
Put in pot and place on stove just to heat.
Add a little more chopped parsley and you are good to GO........
No comments:
Post a Comment