Soak beans 24-48 hours. Drain.
Cover beans with water in a large pot. Add chunks of carrots, onion and celery. Bring to a simmer, and reduce heat to a medium-low until beans are tender, 1 1 1/2 hours. season with salt and drain. Removing vegetable chunks.
In a Dutch oven, warm oil and add shallots, diced carrots, celery and garlic. Stirring occasionally, cook until tender. Season to taste. Add wine until reduced, 4 minutes.
Add cooked beans, stock, sprigs and bay leaf. Increase heat to medium high, bringing to a boil. Reduce heat to medium low and simmer to meld flavors for 20 minutes.
Add kale, simmer to wilt. Remove sprigs of thyme and bay leaf.
Add vinegar and chopped herbs, and season if necessary.
Our Bubble Bath Beans, locally grown in Indiana, do contain Tiger Eye beans. They are similar to kidney bean, but are thinner skinned and creamier in texture. The mixed beans include, but not limited to the following: organic Tiger eye beans, Iroquois beans, Good Mother Stallard beans, Cocagne beans, Amethyst beans, Black Turtle beans, Zolfino beans and other organic beans.
Soak beans 24-48 hours. Drain. In a 2 quart pot, cover beans with water, adding 1 tsp salt. Bring water to boil, then a simmer covered for 30 minutes. Turn off heat, set aside.
To another pot, heat oil. add onions, paprika and cook until translucent. Add lima beans, corn and pumpkin. Season. Add beans and cooking liquid to second pot. Simmer 20 minute, until beans and pumpkin are tender. Adjust seasoning as needed.
Soak the beans in water 24-48 hours.
In a large pot over medium heat, warm oil and add ham, onion, carrot and celery. Cook for 5 minutes or until the onions become translucent. Add ingredients beans to Worcestershire Sauce. Bring to a boil and reduce heat to a simmer, for an hour. Add remaining flavoring ingredients. Simmer for an hour more. May need to adjust flavors before serving.
Saute onion and 1/2 of the head of cauliflower with the olive oil, until fork tender. The longer the cauliflower roasts, the nuttier the flavor. After approximately 15 minutes, add the second half of the cauliflower. Saute for a few minutes, then add the broth. Bring to a simmer for 15 minutes. By cooking the first half of the cauliflower longer, it gives the soup a rich depth, and the second half gives it a fresh flavor.
In small batches, puree the ingredients in a blender -- remember to vent the lid! The soup will be rich and creamy -- without DAIRY!! put back into the pot, add the balsamic vinegar for brightness, heat thru and serve, with another splash of olive oil!
OPTION: reserve a small portion of the cauliflower to roast on stove top until golden -- adds texture and color. (bacon would be a winner, winner too!). This would be an excellent base for potato soup, instead of adding dairy.
Take rye bread and cut into small crouton size, place in a bowl and toss with some Olive Twist Garlic Olive Oil and Fresco Garlic Blend. Spread the croutons on a cookie sheet and toast in a 400 degree oven until golden brown.
Recipe Notes
This recipe uses two kinds of olive oil found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil names below to learn more about them:
This Gumbo is adjusted for young & northern taste buds!
Cold Day Spicy Gumbo
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Even though traditional Gumbo has okra in it, we omit it at our house because, to be honest, I would be the only one eating it!
So here is our Northern and Kid friendly Version
Even though traditional Gumbo has okra in it, we omit it at our house because, to be honest, I would be the only one eating it!
So here is our Northern and Kid friendly Version
Put butter into a small to medium sized skillet on medium high heat. When the butter is melted add 1/2 c flour (I used gluten free). stir frequently, until the roux is browned and thickened. MUST WATCH not to burn. When thickened, add to stock pot.
Vegetables & Meat
In a larger skillet: Use 1 T Green chile Olive oil to saute: (veggies first, then meat). When veggies are done (onions translucent and others tender) add them to the stock pot. To your pan add a little more oil, cook chicken until no longer pink, add to pot. I used a sealed bag and added a couple Tablespoons of Fresco Elite 8, salt & pepper and tossed chicken until coated, then added to the warmed oil. I did the same with the shrimp. Cook shrimp and add to pot. (I switched up to Red Cayenne Oil for the Shrimp, because I added them to my husband's and my bowl instead of the stock pot-- the kids think it's too hot!) Just sear the sausage, and add to stock pot.
Herb Blends
Add to taste.
Simmer All Ingredients
Simmer on medium-high letting all the ingredients meld together for an hour or so. Serve with corn muffins or Beer Bread and rice.
Recipe Notes
Do not be afraid to adjust ingredients to your taste. Â Serve with corn muffins or Beer Bread and rice.
