I stumbled across this flavorful pot of beans while making white chili for my Pepa. I hadn't finished the recipe for the chili but was impressed with it as it was so I stopped here. It makes a fine pot of vegetarian beans.
1 small package of dried great northern beans
4 cups of vegetable or chicken broth
4 cups of water
1teaspoon ground Cumin
1teaspoon dried Oregano
1/4 teaspoon Cayenne
1/2 teaspoon Black Pepper
Soak beans overnight according to package directions. (Pour into a bowl. Cover with 2 inches of water. Cover and leave overnight. Drain in the morning.)
Pour drained beans into a medium stock pot and add broth.
Bring to a boil, reduce heat to a simmer and cook for 3 hours stirring occasionally, maintaining a low boil.
Test for doneness by removing a few beans and blowing on them gently. If skins peel back, they are ready. Taste for softness too of course. Most of the additional water will have evaporated and you will be left with a good thick soup.
Add seasoning, stir well and let flavors mingle for 15 mins or so.
Eat and enjoy.
Friday, April 21, 2017
Super easy recipe that comes together in 30 minutes or less! Everyone loved it and it's even better the next day
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces. To save time, precook these and freeze until ready to use.
- 1 1/2 cups frozen peas and diced carrots blend (I don't thaw and use straight from the freezer)
- 2 to 3 garlic cloves, finely minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice (I use white, To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
- 3 to 4 tablespoons low-sodium soy sauce
- salt and pepper, optional and to taste
- To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
- Add the peas, carrots, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.