Not exact matches
Next add spices and
broth, and cook until
beans are heated throughout, thinning the mixture with a
little extra
broth if needed.
It's mostly just some spices, tomatoes, a
little broth, lentils and black
beans.
Heat some oil in a frying pan (or lard or bacon grease) and add a ladleful of
beans with a
little of the
broth.
We make a thai chicken
broth that changes a
little every time we make it but it mostly has chicken mince, ginger, chili, lime, fish sauce, soy sauce, coriander root, coconut cream, chicken stock, whatever vegies we have but generally carrots, asian greens, and
bean sprouts.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your
broth is salty enough pepper for the fennel + green
beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green
beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a
little extra)
In food processor, puree half the
beans, adding a
little remaining
broth to thin.
I used 12 ounces of dried white
beans, soaked overnight, and added a
little extra
broth.
Ingredients 1 cup Onion, chopped (1 medium or a
little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black
Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable
Broth 1 cup (or more) Water
If
beans get too thick, just stir in a
little more water /
broth.
Stirring caramelized onions into chicken noodle soup brings a deep flavor that turns
broth slightly darker and makes the chicken a
little more interesting, but it works just as well in hearty
beans and greens or tomato and
bean soup.
Lightly stir fry some cut up vegetables such as green
beans, celery, zucchini, yellow squash, red peppers, leeks, onions, garlic, shredded cabbage, etc., in a
little vegetable
broth or water.
If your
beans take longer, you may need to add a
little more liquid — you can use water,
broth, or more cashew milk.
Toss in whatever else you have (carrots, purple potatoes, cauliflower, cabbage, peppers, green
beans), sauté a
little longer, then pour in a quart or two of chicken
broth (preferably homemade) and fresh or frozen tomatoes (I prefer frozen whole tomatoes as the skins peel right off with a
little rub under warm water) and maybe a jar of tomato paste to intensify tomato flavor.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your
broth is salty enough pepper for the fennel + green
beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green
beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a
little extra)
If
beans get too thick, just stir in a
little more water /
broth.