It's been in the single digits here for several days! I'm not a fan of cold of winter weather however, I am of making soup all winter long. If I have the time, I'll start a bean soup with soaking dry beans in hot water throughout the day. But, if I want the soup to be ready a little quicker than that, then canned beans will work just fine too. I made this soup the other day to satisfy my craving for a hearty soup and used what I had in the pantry to make it. Honestly, it's one of the best soups I've made recently. The coconut milk gives it a wonderful richness with a touch of sweetness. I think it took me 15 minutes to prep and then I cooked it for about 30 minutes. I had the last bowl when I came in from grocery shopping yesterday and I felt like I won the lottery. :) Definitely give this recipe a try and let me know if you like it.
3 -15.5 oz. cans of black beans drained
1- 15.5oz. can of pinto beans drained
1/2 of 13.5 oz.can coconut milk
1 -8oz.can tomato sauce
1 quart of vegetable stock
2 chopped carrots
1 onion small dice
4 minced garlic cloves
2 teaspoons chili powder
2 teaspoons cumin
salt and black pepper
Avocado slices for garnish
Sauté the carrots and onions on medium heat for about 5 minutes until onions become translucent. Add in chili powder, cumin, and garlic and sauté for 3-4 more minutes. Mix in the beans, coconut milk, tomato sauce, and vegetable stock. Bring up to a boil and then turn down to simmer for another 30 minutes.
I'm getting started with one of my 2018 new years goals of being a part-time vegetarian. What that means to me is that I will choose several days of the week to eat meals that are healthy and vegetarian throughout the day. I also want to challenge myself to cook with interesting ingredients and recipes inspired by world cooking. It's an idea I've been thinking about for a few months, and it seemed perfect to make this one of my 2018 resolutions.
I decided to make collard greens and black-eyed peas as they are traditional southern good luck food on New Year's Day. In the typical southern recipe bacon is one of the ingredients that adds a lot of flavor. I created my own version of a Hopping John type recipe using onions and garlic for extra flavor with the collard greens, and black-eyed peas. It's a pretty simple recipe and was super filling and tasty!
Black-eyed peas and collard green sauté
1 medium bunch collard greens washed, stems trimmed, and leaves cut into thin shreds
1 onion thinly sliced
3 minced cloves of garlic
1-15.5oz. can of drained black-eyed peas
2 tablespoons of apple cider vinegar
1 tablespoon of sugar
1 teaspoon of salt, black pepper, and hot sauce and more to taste
3 cups of cooked rice or quinoa
2-3 tablespoons olive oil
Heat olive oil in a skillet for several minutes and then add in onions. Sweat onions over medium heat for 6-8 minutes and until they are soft and translucent. Add in collard greens and garlic. Continue to cook over medium heat (approximately 6-8 minutes) until collard greens are soft as well. Mix in apple cider vinegar, sugar, salt/pepper, hot sauce, and black-eyed peas and continue to cook on low for another 5-7 minutes until greens are soft.
Serve hot with rice or quinoa.