a couple inspired by a @Guard Dog post
the following are versions o' ubiquitous internet available recipes. these is not Gromnir recipes and am not taking credit in any way.
Black Bean Soup
Ingredients
• 2 T vegetable oil
• 3⁄4 c diced white onion
• 3⁄4 c diced celery
• 1⁄2 c diced carrot
• 1⁄4 c diced green bell pepper
• 2 T minced garlic
• 4 (15 ounce) cans black beans
• 4 c chicken stock
• 2 T apple cider vinegar
• 2 t chili powder
• 1⁄2 t cayenne pepper
• 1⁄2 t cumin
• 1⁄2 t salt
• 1⁄4 t hickory liquid smoke
• garnish
• shredded monterey jack and cheddar cheese blend, blend
• chopped green onion, sour cream
1. heat 2 T of oil in a large saucepan over medium/low heat. add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly, for 15 minutes or until the onions are translucent. don't brown.
2. while you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
3. measure 3 c of the drained and strained beans into a food processor with 1 c of chicken stock. Puree on high speed until smooth.
4. when the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot. bring to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. serve the soup topped with a couple T of the cheese blend and a t or so of chopped green onion
T=tablespoon, t=teaspoon, c=cup
and
monastery lentils
the lentils, in particular, is a staple for us which contains most o' the stuff we need to survive and thrive. we prefer with beef stock as 'posed to chicken for the recipe, but vegetable stock would be fine for any hardcore vegetarians and/or catholics during lent. is also noteworthy how this is perhaps the only recipe for which we use brown lentils. have tried with green and even beluga. cheap brown lentils is our favorite for this, and only this recipe.
it freezes well.
when we were taking care o' our sister, she insisted on doubling the sherry, and then she would add a bit o' sherry whenever she microwaved a bowl o' the lentils. she liked the sherry. we would use amontillado for no other reason than whimsy factor.
HA! Good Fun!
ps forgot to mention, but the lentils is one o' the few recipes for which we frequent use diced tomatoes. canned diced tomatoes is always treated with a preservative which affects taste and prevents the tomatoes from breaking down as does whole tomatoes. we avoid diced. that said, at the recommended cooking time, even if you thoroughly hand crush tomatoes in a glass bowl as part of prep, chances are you get a few annoying large and stringy tomato fragments in your monastery lentils. so our advice is to use diced or to consider cooking substantial longer and only adding parsley with ~30 (or less) minutes cook time remaining.