© 2014 by Bikes&Baking

  • Lauren-Nicole

bean soup, the ultimate comfort food

I get it, it's the middle of summer & the last thing anyone wants is a hot soup when it's 40C outside. Would you be upset if I said you were wrong though? That it doesn't matter? That comfort is comfort no matter the weather? That's what I'm saying, I'm sure a majority would disagree but I'm sticking to my guns on this one.


I think the very definition of comfort food is that a dish needs to be warm, filling, & enticing to your senses. I know for some the go-to is ice-cream. Others, it's french fries. We all have a tendency to be drawn more towards either sweet or salty. At the end of the day, I think the most comforting items are the ones that remind you of home.


So here it is, bean soup. I wasn't involved in this recipe until after it became left-overs. That's when it became my domain. To get to the leftovers however we need to start with the original which my friend whipped together, and trust me, it's good.


P.s. this is what the leftovers look like.... I forgot to take a photo of the recipe when it was still, you know, soup.



Ingredients: - 3 carrots - 3 celery sticks - 3 white onions - 1 fennel root - 1 pack of good quality bacon - 1 cup white wine - enough chicken stock to cover the beans - 3 garlic cloves - 1 tbs finely chopped rosemary - 1 handful finely chopped parsley - 3 bay leaves - 1 tsp all-spice - 200g chickpeas* - 500g red adzuki beans* - 500g white beans (preferably canelini)* - 150g sweet corn - salt & pepper to taste - 1/2 tsp cayenne


Directions: - rinse beans & chickpeas & then place in a bowl of water to soak over night. - chop the vegetables into 5mm cubes. Set the onion aside in one bowl, & the remaining vegetables in another. - chop the bacon into 1.5 cm chunks. - place your pressure cooker on the stove & set the heat to low-medium. Add the bacon to the cooker and cook until the fat is rendered. Turn the heat up to high and crisp. - remove the bacon from he cooker, leaving behind the fat & add 2 tbs olive oil. Turn the heat down to medium-high & saute all the vegetables & garlic (excluding the corn) for 5-10 minutes or until soft. - add the herbs & spices, salt & pepper, & cook for an additional minute. - add the white wine & cook until the liquid is reduced to half. - add the beans & chickpeas & pour in enough chicken broth to cover the beans. (for liquid quantities, also consult the pressure cookers manual) - close the lid and allow to cook on low heat for 30 to 40 minutes. - once done, add the corn whilst the soup is still hot. Serve into the desired bowl & drizzle with fresh olive oil.

When you tire of the soup, the leftovers of this dish can be turned into something equally amazing.


Ingredients.... (for turning it into amazing leftovers): - 1 tsp sage - 2 cup leftover soup - 2 sausages - basmati rice


Directions: - place a skillet on the stove and bring the heat to medium-high. - chop the sausage into the desired sized chunks and add to the pan. Keep in mind that cooking times will vary depending upon the side & fat quantities of the sausage. - once browned & cooked thoroughly, add the soup & sage. Continue to cook on medium heat until the mixture is creamy & thick. - serve over a bowl of hot basmati rice - ....this will change your life. I'm going on day three of these leftovers.

Oh leftovers, how I love thee!


Helpful Techniques: 1. pressure cookers vary in operation depending upon the make & size of the unit. The cooker seals the pot & does not allow the steam to escape, that is why we put just enough liquid to cover the beans. If more liquid were added, the soup would not turn out this thick & creamy dish that it is. 2. Generally, seasoning the dish before or after cooking changes the results. In stews & dishes similar to this, the different salt content of various stocks may make judging the appropriate amount of salt & pepper difficult. That's why we always add a reasonably small amount of the two whilst cooking, and top up to taste once the dish is complete. This is especially true when cooking stews without the aid of a pressure cooker as the liquid reduces significantly thus intensifying the salty flavor. 3. * Always buy dry beans instead of the canned ones in liquid. The canned ones come pre-cooked and can significantly alter the recipe.


By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.


Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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