Friday, December 9, 2011

Soup beans!

Soup beans are good anytime but especially when the temperature drops.  However, they are not exactly a "fast" food to fix.  They are to be cooked with anticipation.

Soup beans may be a variety of beans.  Some examples are pintos, navy beans, yellow eyed beans, or even lentils.  I chose a 15 cajun bean mixture for a spicy taste.

To begin preparing the dish you have been longing for this season... the soup beans need to be inspected first to find any debris or unfavorable bean.

Next you rinse the beans with water.

Then cover the beans with 2 quarts of water and allow them to soak overnight or at least 8 hrs.

Rinse beans and simmer for 2 1/2 hours until tender.  You need to watch them and add water if necessary.
Some beans are cooked with fatback for flavor but I added some sauteed onions, diced tomatoes, and cajun spices.  

The only thing I'm missing is a nice, warm batch of cornbread.

Hope you enjoy!

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