A serving size is 1/2 cup of beans.
The onion, ham, jalapeno and seasoning are added for flavoring and completely optional.
Basic Bean Preperation
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water to cover, bring to a boil, remove from heat and soak 1 1/2 hours drain and rinse well.
To prepare as a dish to serve:
Chop onion, ham, and jalapeno. Cover with water 2" above the beans, add other ingredients, simmering 1 to 2 hours or until tender. (watch the water level if simmering longer, or if you want it to be more soup vs a side dish.)
Pick over beans to remove any stones (common find in dried beans). Rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak 3-8 hours, or overnight at room temperature; drain and rinse well.
Speed soak: Place rinsed beans in a saucepan. Cover with water. Bring to a boil and remove from heat and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1-2 hours or until tender.
Bean and Barley
In a slow cooker place beans, barley, vegetables and bay leaf, 1 1/2 Tbsp salt, herb blend, dash or two of pepper and mushrooms. Squeeze the tomatoes through your hands over the pot to break them down. Add juices and all. Cover and cook on high for 8 hours.
Add spinach and cheese, stirring until it melts spinach wilts. remove bay leaf. Season with Salt and Pepper. Serve and drizzle with vinegar and Oil
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:
