What We're Eating - A Food & Recipe Blog » beans

Smokey White Bean and Ham Soup

Amanda — Wed, 29 Oct 2008 05:15:46 +0000

Waaaaay better than Campbell's

Sometimes all you need is a little soup to help cure what ails you, and not always chicken noodle! This week we’re eating a brothy, smokey white bean and ham soup slowly simmered for hours with herbs and ham hocks for a rich, deep flavor. The soup is served with a bottle of hot sauce on the side for an extra kick.http://www.whatwereeating.com/wp-admin/edit.php

Recipes in this post:

Smokey White Bean and Ham Soup

Amanda Had a Little Lamb…

Us — Tue, 09 Oct 2007 00:04:20 +0000

Whose flesh tasted really good

For a special treat we’re eating lamb shanks and great northern beans braised in a mixture of red wine, chicken stock, fire roasted tomatoes, and lots of herbs. The shanks and beans were finished off with our version of a gremolata: finely chopped fresh parsley, lemon zest, and capers.

I spy marrowA: okay, so i rarely make the same thing twice…with a couple of exceptions, but this was totally worth making again. this is one that i actually made over the summer that we didn’t get around to posting and thus i had to make again. i’m kind of glad it worked out that way! moooooore lamb shanks
T: yeeahh it was goooood too. You can make this anytime you want… not exceeding 3 times per week. (gotta look out for our health)
A: what if you gave up the carnitas tacos and cali burritos and i cooked it five times a week?
T: if you cooked it for my lunch and could serve it hot in place of my california burrito then that might work out. otherwise, don’t be foolish. I must eat terrible-for-me food for lunch or I’ll go crazy. I assume I would go crazy, i’ve never tried eating a healthy lunch…. and I don’t want to.
A: you should try eating slim jims and lays for lunch… heart unhealthy and cold! it’s a twofer.
T: and it’s got the salt content of 5 gallons of water from the dead sea. good times. no thanks. I used to like slim jims, too, until this one road trip a few years ago. Bad. So, back to the delicious lamb. Wow, it was tender and delish. So were the beans.
A: hell yeah! i’m kind of a bean-aholic. i’ll admit. but these beans are perhaps my favorite way to eat beans! i do have to admit i’ve never had a real cassoulet before, but my god. beans braised with both lamb and pork fat (i use a ham hock as well) rule! the rosemary, wine, and fire roasted tomatoes add a nice touch too. this really has to be an all around favorite meal of mine. next to a rack of lamb.
T: I gotta ask… what’s a cassoulet?
A: it’s a french dish that takes days to make. it’s beans braised with all kinds of yummy pork and meats. mmmmmmmmm mmmmmmmmmmmmmmmmm.
T: Careful, you’re going to start a stampede. you know, with all the mmmmm sounds. cows. you know.
A: uh… yeah… sure? okay crack head, what do you rate this succulent lamb dish?
T: I give it a 4.74/5. It was extremely tasty. It gets a slight deduction for cheating (being lamb). But seriously, it was awesome. I wish we could eat it everyday. What do you give it?
A: your rating was spot on with mine. i give it a 4.7/5. it rocked. it rocks. it will rock…when i make it again. while i’m sure i would get sick of it eventually i would love to eat it often. it’s good to keep things as a special treat for that exact reason. i would hate to get sick of it.
T: yeah, that’s why people should really consider not getting married. Think about it.
A: do i need to call you a crackhead for a second time toinight?
T: toinight? hahahahha

Recipes in this post:

Outrageously Delicious Mahi Mahi

Us — Sun, 11 Feb 2007 18:49:02 +0000

Succulent, tender, moist and delicious

For a delightful weekend treat we’re eating simply-seasoned pan-roasted mahi mahi basted with garlic and herb-infused oil, served on a bed of french lentil and split pea purees and topped with avocado, vine-ripened tomato, fresh cilantro, and applewood smoked bacon salsa. The dish was garnished with an extra drizzle of herb-infused oil.

Folks have done worseT: This was a gorgeous meal, Amand-y
A: why thank you tyl-y it was sooooo juicy and tender.
T: The pictures are gorgeous. Thank you macro lens, light tent, digital slr, and Amanda making an unreal plate of food. It’s so lovely.
A: these pictures really did do the food justice. it looks really moist and delicious and it really was SO moist and delicious.
T: let’s review the last 2 things you said…. “juicy and tender” …. “moist and delicious”
A: apparently my mind is distracted from all things not moist and delicious by this particular meal.
T: i definitely prefer moist and delicious food to food that is not moist or delicious.
A: yeah, for some reason dry and crappy food just doesn’t get me going in the same way.
T: down with… triscuits by themselves…
A: triscuits are not dry and crappy! i happen to like triscuits…. by themselves!
T: oh… what. ever. Let’s stick with moist and delicious.
A: hmmm moist and delicious fish. i know you’ve not always been the biggest fan of starchy-esque beans, but how did you feel about these two different bean purees?
T: they mixed awesome together. They were both quite different, and they mixed so well with each other and with the fish and avocado and bacon.
A: even just the undertones of bacon present in this meal really helped make it, you know?
T: yeah, and that’s really all it was… undertones of bacon, and they made it. It rocked the apartment. I have to give it a 4.8/5. Every individual element was excellent, and yet each complemented the whole so well. It was really good.
A: hell yeah! i thought it rocked too. I give it a 4.56/5. I thought maybe a red wine or tomato-y risotto could replace the french lentils and provide a little more texture than two bean purees provided. but otherwise i thought it really kicked some ass. i basted the fish a few times with some herb infused olive oil and i really think that helped add to the succulence of the dish.
T: I love how we’ve been eating fish the last couple of nights. It’s so refreshing after eating nothing but carnitas tacos and california burritos for lunch everyday. Damn… that food is starting to seem heavy. it is heavy. blaaaahhhh….
A: hmmm… you could always go to the sub place or pack your lunch to get away from the yummy carnitas tacos! i, on the other hand would go a head and enjoy them!
T: I have enjoyed enough california burritos (and carnitas tacos) for 3 to 8 lifetimes. A line must be drawn.
A: can there really be too many california burritos and carnitas tacos?!? maybe so, but i still probably wouldn’t give them up all together.
T: it is hard to moderate. They are so convenient. And so tasty. I might need help.
A: I’m sure i’ve got the Carnitas Anonymous number around here somewhere.

Recipes in this post:

The Johns are Hopping

Us — Mon, 01 Jan 2007 19:21:56 +0000

fresh, zesty, some would say lucky

In an offering for the new years luck gods, we’ve whipped up two takes on the southern classic Hoppin’ John. The first, and more traditional take on Hoppin’ John, was made of black-eyed peas braised with herbs and smoked turkey, then served over fluffed white rice and topped off with slowly-stewed tomatoes that are somehow sweet, savory, and just a little spicy at the same time. The second element to the plate was a much different take. Here, we ate the black-eyed peas marinated in a slaw with a tamarind-citrus vinaigrette, then placed on a fresh, crispy rice noodle cake and garished with thin slivers of lime zest.

a hoppin’ good timeA: Haaaapy New Years, T!!!!
T: indeed. So, should we be looking back at last year or looking ahead to next year?
A: hmmm… i think yesterday was a time for recollection and today is a day to look ahead! i see blue skies and sunshine and kitties and flowers and….
T: wow. that’s a happy world you live in over there Amanda. I see the grey walls of our apartment. There’s a dead animal carcass in the garbage can. That’s what I see.
A: uh. dude. i don’t really think there’s a full animal carcass in the garbage can! and the walls are white, not grey…
T: ok, well at least you’re back from Mandy-Land. I think this is going to be a totally kick-ass year for us. I would have to guess there will be lots of ugly shit going on in the world in 2007, but I think the two of us will be doing just fine.
A: absolutely. we are definately a couple of lucky people. perhaps we’ll get even luckier from eating all this Hoppin’ John-ness.
T: Hoppin’ John-ness? What you be talkin’ about Hoppin John-ness?
A: oh, you know! it’s tradition to eat black eyed peas and rice on new years day for good luck! considering we ate black-eyed peas and rice two ways, we should have tons of luck this year.
T: I was asking about “hopping John”. What’s up with Hopping John? Who calls black eyed peas hopping johns? Where did this come from? How long have you been calling them that?
A: t, i think you just need to take a moment and read this and it will all become clear… but just to sum it up if you don’t want to read it, basically the name hoppin’ john originated in the south. the creole french in louisiana called black eyed peas pois pigeon, which they would cook up and serve to the slaves. the slaves would hear them called pois pigeon (pronounced pwahpeeJON) and it just evolved through the dialect to Hoppin’ John.
T: Well aren’t you informative this morning, Mandy.
A: hehehe well you asked! and, btw, if you freaking call me MANDY one… more… time… i’m gonna do something mighty ugly… i just don’t know what yet.
T: I’ll keep that in mind. So, this was a tasty new years meal… we had our black-eyed peas and cabbage… were we missing a meat of some sort?
A: well, traditionally the black eyed peas are stewed with some kind of smoked pig product. unfortunately i couldn’t find any ham hocks at the store and didn’t really feel like using bacon. so instead i added a smoked turkey leg we had in the freezer, and i must say, the flavor was right on.
T: I agree. They were quite tasty. Screw tradition… speaking of tradition, growing up my grandmother Ghee always made a sauce to put on our black-eyed peas. It was a spicy and sweet stewed tomato sauce that she would put in jars… we called it “chili sauce”. It’s pretty similar to the stewed tomatoes you used today except it was generally served cold (and it was sweeter).
A: that’s pretty crazy… i also grew up eating black eyed peas and stewed tomatoes… although we called them stewed tomatoes – not chili sauce. i haven’t eaten that dish since i was pretty damn young but if my memory serves me correctly it tasted just like this. at least my stewed tomatoes tasted just like these. i imagine the sauce Ghee makes is pretty close to what i made. the only ingredients in the stewed tomatoes were brown sugar, tomatoes, jalapeno, and salt.
T: I’ll have to find out what Ghee does for her chili sauce.
A: so what’d you think about the black-eyed peas and cabbage tossed with the citrus vinaigrette. i know the rice noodle cakes got a bit soggy pretty quickly.. but overall?
T: I thought it was quite tasty. I didn’t have any problems with the rice noodle cakes getting soggy. Actually I really liked the rice noodle cakes. I might have added some fresh sliced jalapenos to it though (just because i’m on a fresh sliced jalapeno kick).
A: mmmm hmmmm. it’s a good kick to be on. Okay, well i give both these dishes a 4.222/5. they were totally different.. yet oddly the same… just damn tasty.
T: yes, oddly the same. in that they both had black-eyed peas in them.
A: and rice!!! the noodles were rice noodles! and of course the rice.. was… uh. rice.
T: I give these a 4.35/5. Black eyed peas can only get so high of a rating, you know?
A: for sure. i love me some beans and rice… but not like i love cheese… or bread….or fresh pineapple…you get the picture.
T: mmmm cheese and bread. And curry.
A: oooo curry.
T: it’s been a while since you made a curry!
A: i know. i think i’m afraid of failure! after all we eat some truly killer curries on a regular basis and i’m kind of concerned mine won’t stand up.
T: well i think your curry will stand up nicely. oooh and you can make gulab jamuns!
A: hmmm, i’m liking the sound of that meal! i just don’t know how i’ll do! i’ve so little experience with a lot of the spices used in indian cooking. it’s definately going to be a learning experience. i think i’m up to this challenge. at some point!
T: damn straight woman. Woo hoo! you can make a curry a week! is that going too far?
A: i’d like to eat a curry a week! if i were to cook a curry a week i bet i’d get pretty good in no time.
T: yes you would. And our armpits would smell like curry.

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Edamame, Herb Chevre, and Roasted Garlic Dip

Us — Sun, 29 Oct 2006 14:50:31 +0000

Edamame and Goat Cheese Dip

For a Sunday (morning) treat, we enjoyed this dip made with edamame, roasted garlic, herb chevre, scallions, parsley and lemon juice. Red bell pepper, cucumber, and both toasted and untoasted baguette slices were used to enjoy the goodness.

Recipes in this post:

Edamame, Herb Chevre, and Roasted Garlic Dip

A Rustic Bean, Kale, and Turkey Soup

Us — Wed, 20 Sep 2006 00:34:50 +0000

A smokey navy bean and kale soup

Tonight we’re eating a rustic soup for dinner. The soup was made with navy beans and fresh kale and was seasoned with smoked turkey, aromatic veggies, thyme, and a hint of cardamom and garam-masala.

A hearty and healthy soupA: hey t… have you noticed that we’ve been eating a lot of southern-ish food lately? i wonder what’s inspired that in me.
T: probably living in the South for the last 8 years.
A: uh… yeah. i’m a guess that there’s a likely answer, mista tylah…
T: actually, you’ve lived in the South your whole life, right? Isn’t Virginia supposed to be in the South?
A: yep.. i believe the rest of the country sees virginia as the south…except for the deep south.
T: yeah, when you’re in the deep South, Virginia seems pretty far north. Growing up I never thought of Virginia as being Southern.
A: that was definately a crazy thing for me. moving to lousiana from virginia and getting called a northerner… it still cracks me up. frankly, even where my dad lives in maryland, they consider themselves part of the south. I guess it has to do with that whole mason-dixon line thing.
T: aren’t they north of the mason-dixon line in Maryland?
A: i’m pretty sure the mason-dixon line runs through maryland and parts of it are considered the north and parts are considered the south.
T: Well, anyway… so, what about this soup would you say is southern?
A: the smoked turkey leg makes it southern in my mind. In the north, meat is preserved by salting and in the south meat is preserved by smoking… at least traditionally. so the smokey elements of this bean and kale soup are what really cinch the southern thing for me. that and, i didn’t really eat too many beans growing up (in the northern south). My bean intake quadrupled when i moved to the “dirty-dirty”
T: Smoking versus Salting… I know smoking is where it’s at for me. I’d be interested to take a poll on that one. Which is your preference?
A: that’s a really hard question for me. I don’t want to player hate. i really do like them both. nothing says lovin’ like a good corned-beef but smoked meat just adds such a nice flavor. i’m going to avoid truly answering this one.
T: you can run, but you can’t hide! if you were on death row, and you had to pick ONE specific type and preparation of meat for your last meal. And you had 2 choices: salted or smoked. What would it be?
A: uh, yeah…i’m gonna have to say that it would depend on my mood for the day. But! since i’m on death row and i might be tasting smoke for the last seconds of my life (electrocution) i might be apt to go with salted.
T: wow! I didn’t know being electrocuted tasted like smoked meat! And they say that it’s inhumane…
A: i don’t know if my theory holds true (and frankly i don’t really want to know!) but i could definately see my mind going there. I wouldn’t want my last meal to keep reminding me of what was about to happen to me.
T: So if you’re in a 3rd world country and you’re about to be burned at the stake, I guess grilled meats would be out for you, eh?
A: hmmm… grilled isn’t the same as smoked. i would still take a grilled rack of lamb or something equally as yummy. Grilled isn’t the same as barbequed (thus why gas grilling can’t be called barbecueing) it doesn’t have the same flesh-smoked flavor
T: so, by your definitions, what is “grilled” and what is “bbq’d”?
A: to me grilling is when food is cooked over a direct heat, the “grill” can be gas, electric or charcoal, but barbecueing always involves a carbon-based fuel being burned and there is always smoke involved. thus the use of charcoal bricketts or wood or… or… or…
T: ok, what if I use bbq sauce on meat that is cooked on a gas grill? is that not bbq?
A: uh, i’m gonna have to go with a big old NO. that would be grilled chicken with barbecue sauce. that’s what that would be.
T: well I never. i would love to hear some other opinions about what is bbq and what is grilling. I always thought they were pretty much the same (unless we’re talking about the George Foreman Grill, I don’t know what that is).
A: other opinions are always a good idea, but this is a much discussed (and disputed) conversation. we are certainly not the first people to have it. i definately don’t think they are pretty much the same. definately different. note that in the south, where they traditionally used smoke to cure and preserve their meats, people generally call cooking over flames, bbq. but in the north they tend to call it grilling. i’m not an expert here, so please, no one reem me or take me too seriously, but i do think the traditional ways of curing meats has a lot to do with regional grilling terms and preferences. call me crazy.
T: crazy.
A: well.. now that we’ve hardly mentioned the star of tonights dinner, the soup… what’d you think of it, t?
T: the soup was mighty tasty. It did have a nice smokey flavor (that smoked turkey was tasty). My favorite ingredient was the kale. I Love Kale. It’s just so damn tasty and healthy and nourishing and good. What’d you think?
A: i agree. i thought the whole soup was damn fine. i really liked bean and ham soup growing up (although i could almost never eat it, because my family never made it), so this meal was really inspired by that. It had a nice balance of flavors and was rich and yummy without being too fattening (unless you’re watching your carbs). I give this soup a 4.2/5. The only reason it gets that low of a score is because it was a simple dish. simple but good. I really like adding veggies that are best braised to soups, like kale, because you don’t loose all the nutrition by throwing out the braising liquid, you get to eat it!!! (or drink it really)
T: woman i hardly understood a word you just said. I think I got the jist though. I give this soup a 4.3/5. It was good, but I didn’t score it higher for pretty much the same reason you gave. It was good, but was a little plain. It just didn’t have that exciting splash of uniqueness that most of your cooking has. Very tasty, though, and it has made me want more more more kale!
A: sweet! now i can figure out more more more recipes for kale!
T: Amen, Mandy.
A: boyyyy, don’t make me go get my beatin’ stick! you know i don’t go by that damn girly shortening of my name.
T: I didn’t know you had a beating stick. That’s kind of disturbing. Umm… where do you keep it?
A: well now, that’s my secret. if i told you, you might use it on me!
T: damn right I would.

p.s. we just discussed it and came to the conclusion that the George Foreman Grill is not actually a grill, but is a tilted electric skillet with grooves.

Recipes in this post:

Smoked Turkey, Navy Bean, and Kale Soup