Text 16684, 89 rader
Skriven 2011-10-16 23:24:00 av JIM WELLER (1:123/140)
Ärende: Savory 63
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bean Soup with Sausage and Mushrooms
 Categories: Beans, Soups, Sausage, Smoked, Chilies
      Yield: 1 Servings
 
    1/4 c  Dried Great Northern beans
    1/4 c  Dried red kidney beans
    1/4 c  Dried pinto beans
      1 tb Light olive oil
      1 ds Toasted sesame oil
      2 md Onions; sliced
    1/4 ts Summer savory
    1/4 ts Chili powder
      2 c  Low sodium chicken broth;
           Heated to boiling
      8 oz Prepared polenta; cut in
      4    Slices
      6 oz Smoked turkey sausage;
           Sliced diagonally
      6 md Mushrooms; cut in
           Quarters
    1/3 c  Red wine
      2 lg Collard green leaves
           Cut into 1/4 inch strips,
      1    Inch long
    1/3 c  Roasted red bell pepper;
           Roughly chopped
    1/8 ts Black pepper; freshly
           Ground
      1 tb Arrowroot mixed with
      2 tb Red wine
 
  Combine the beans and soak overnight or quick soak by covering
  with cold water, bringing to a boil and soaking for 1 hour.  Heat
  the oil in the pressure cooker and cook the onions until
  translucent over high heat, stirring, about 1 or 2 minutes.* Add
  the soaked beans, savory and chili powder and mix.  Pour in the
  hot chicken broth, secure the lid and bring the pressure up over
  high heat.  When the pressure cooker reaches full pressure, turn
  the heat down to low and start the timer. Cook at full pressure
  for 9 minutes.
  
  Lay the polenta slices into a platform in a Stack and Steam or
  other large steamer.  Cover and cook over gently boiling water for
  8 minutes.
  
  Release the pressure immediately by running cold water over the
  top of the pressure cooker.  Remove the top, set the cooker on the
  heat and bring to a boil.   Stir in the sausage slices, mushrooms
  and wine and simmer for 2 minutes.  Stir the collard strips,  red
  bell pepper and ground black pepper into the bean mixture and cook
  for 4 minutes. Remove from heat, stir in the arrowroot slurry and
  heat to thicken.
  
  To serve:  The soup may be served in a large bowl over the top of
  a polenta slice or in a small bowl with a handle and lid (a
  marmite) with the polenta on the side.  Serve with the lovely,
  dark green, steamed collard greens.
  
  Variation: to make this super-swift, try using 1/2 cup each
  canned, low sodium Great Northern, kidney and pinto beans.  Cook
  the onion in the oil, add the beans, stock and the rest of the
  ingredients and simmer 10 minutes to allow the flavors to marry.
  Thicken and serve as indicated above.
  
  SIDEBAR to Pressure Cooker Bean Soup:  I use a whole tablespoon of
  oil in this recipe to insure the foam from the cooking beans
  doesn't plug the pressure cooker vents.  If you want to cook this
  dish the long way, you may use 1 teaspoon oil to fry the onions
  then cook the soaked beans for two hours.  When the beans are
  tender, follow the rest of the recipe.
  
  Recipe by: Graham Kerr
  
  From: Sharon Barbour
 
MMMMM

Cheers

YK Jim


... "Inalienable" "Human" rights.  Even your language is racist!

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