Split Pea Soup

This is a vegetarian split pea soup recipe, but you can always add ham, bacon, or a ham bone to this if desired.   It is easy to make, and doesn't require as much planning ahead as other bean soups - the peas cook fairly fast and don't require pre-soaking.   I like the peas to be well done, which takes about 1 1/2 hours. I've seen recipes where they call for the peas to be "al dente", which needs only about 20 minutes of cooking time.

1 pound green split peas (about 2 1/2 cups)
6 cups soup stock (or water)
3 tablespoons olive oil
2 onions, chopped
2 large carrots, chopped
3 stalks celery, chopped
1 teaspoon dried thyme leaves
2 bay leaves
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
salt, to taste
juice of 1/2 lemon
paprika, parsley for garnish

Rinse and sort the split peas in a colander, removing any rocks or other debris found.  Saute the onions in olive oil in a large soup pot until tender. Add the carrots, saute for a few minutes more. Add the celery, saute for a few minutes more. Add the peas, stock (or water), thyme, bay leaves, cayenne pepper, black pepper, and salt. Bring to a boil, then reduce to low and simmer, covered, for about 1 1/2 hours. Stir periodically, add a little more water if needed (the soup should be very thick).

Remove the bay leaves, and puree the soup with a hand mixer or a blender. Add lemon juice and salt, to taste, while blending. Garnish with paprika and parsley.

Black-eyed Peas

Happy New Year!  In the southern US, eating this dish on New Year's Day is thought to bring a prosperous year filled with luck.  To add wealth, serve with green vegetables to represent the color of money (collard greens, chard, cabbage, etc), and with cornbread (the color of gold).

When served over rice, this dish is sometimes called Hoppin' John.

This vegetarian recipe is derived from one that was in the LA Times a while back.  Ham, bacon, or sausage can be added.  This is delicious any time of year - don't just wait for new year's day to have it.

1 pound (~2 cups) dry black-eyed peas
6 cups hot water

4 tablespoons olive oil
4 cloves garlic, minced
1 large yellow onion, chopped
4 celery stalks, chopped
1 teaspoon salt
1/4 teaspoon cayenne pepper (more to taste)
1 teaspoon oregano
2 bay leaves
4 cups stock

Rinse the peas in cold water, place them in a large pan, covering with hot water. Allow them to soak overnight. If you don't have time for overnight soaking, bring the pease and water to a boil, allow to boil for 2 minutes, then remove from heat and let stand for 1 hour.

Stovetop method:
Heat olive oil in a skillet. Cook garlic, onion, and celery in oil until transparent. Add salt, cayenne, oregano, bay leaves, and cook for a few more minutes.  Drain the peas, discarding the soaking liquid.  Combine the peas, stock, and skillet mixture in a large soup pot.  Cover and cook slowly for 45-60 minutes or until the peas are tender.

Slow cooker method:
Heat olive oil in a skillet.  Cook garlic, onion, and celery in oil until transparent.  Add salt, cayenne, oregano, and bay leaves, and cook for a few more minutes.  Drain the peas, discarding the soaking liquid.  Combine the peas, stock, and skillet mixture in the slow cooker.  Cook on high for 3-4 hours, until the peas are tender.

Black Bean Chili

Derived from a recipe in The Greens Cookbook, which recommends making extra and using it in enchiladas, chilaquiles, and other dishes.  The toasted spices and chilies create an exotic flavor combination - I like the fact that the recipe contains very little salt, and is great without any salt at all.  I've added notes about using a slow cooker for these - you'll need a large slow cooker for this recipe, if yours is not large enough, scale the recipe down accordingly.

These are great served with corn bread.

2 cups black beans, soaked overnight
1 bay leaf
4 teaspoons cumin seeds
4 teaspoons dried oregano leaves
4 teaspoons paprika
1/2 teaspoon cayenne pepper
1 chili negro or ancho chili (dried), for chili powder, or 2-3 tablespoons of chili powder
    (we use a large dried Hatch chili pod)
3 tablespoons corn or peanut oil
3 medium yellow onions, diced into 1/4 inch squares
4 cloves garlic, coarsely chopped
1/2 teaspoon salt
1-1/2 pounds ripe or canned comatoes, peeled, seeded, and chopped; juice reserved
1-2 teaspoon chopped chipolte chilies
   (from a can - they are in the Mexican section our grocery store)
~1 tablespoon rice wine vinegar (to taste)


Garnishes (your choice, any or all):
   chopped cilantro
   grated cheese (cheddar, muenster, monterey jack, fontina, etc)
   green chilies (canned or roasted)
   sour cream or Mexican creme

Sort through the beans and remove any small stones.  Rinse them well, cover them generously with water, and let them soak overnight.  The next day, drain the beans, put them in a large pot or slow cooker, cover them with water by a couple of inches, and add the bay leaf.  Bring the beans to a simmer (bring to boil on the stove top, then turn them down, or set the slow cooker on high).

Heat a small heavy skillet over medium heat.  Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don't scorch.  As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika and cayenne.  Give everything a quick stir, then remove from the pan - the paprika and the cayenne only need a few seconds to toast.  Grind in a mortar or a spice mill to make a coarse powder.

Preheat the oven to 375°F.  To make the chili powder, put the dried chili in the oven for 3 to 5 minutes to dry it out.  Cool it briefly; then remove the stem, seeds, and veins.  Tear the pod into small pieces and grind it into a powder in a blender or spice mill.

Heat the oil in a large skillet, and saute the onions over medium heat until they soften.  Add the garlic, salt, and the ground herbs and chili powder, and cook another 5 minutes.  Add the tomatoes, their juice, and about 1 teaspoon of the chipolte chili.  Simmer everything together for 15 minutes; then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1 inch.  Cook slowly until the beans are soft, at least an hour if cooking on the stove top, and 6-8 hours in the slow cooker (maybe longer, depending on the cooker).  Keep an eye on the water level and add more if needed, to keep the beans amply covered.

Season to taste with additional chipotle, rice vinegar, and salt.  Garnish as desired.

Eduardo's Taj Mahal Lentil Soup

This is a big soup using Indian-style spicing.

1 pound lentils, washed
9 cups water
1 potato, cubed
2 celery sticks, chopped
6 bay leaves
dash salt

1 tablespoon peanut oil
1 teaspoon sesame oil
4 cloves garlic, chopped or pressed
1 onion, chopped
1/2 pound mushrooms, sliced
3 carrots, chopped
1 tablespoon oil (a few drops of sesame oil is a nice addition)
1/2 teaspoon salt
1 sliced lemon (rinds on)
1/2 teaspoon paprika
1/2 teaspoon masala
1 teaspoon saffron
1/2 teaspoon turmeric
1 cardamom pod, crushed with a mortar and pestle
2 dried red chilis

cilantro for garnish

Bring the water to a boil in a large soup pot. Add lentils, potato, celery, bay leaves, and a dash of salt. Cover and simmer for about 20 minutes.

Saute all other ingredients (except cilantro) in a frying pan on high heat for about 10 minutes. Add saute to soup pot, and let simmer for 20-30 minutes, until vegetables and lentils are soft. Salt to taste. Remove bay leaves.

Garnish with chopped cilantro when serving.

White Bean Salad

One of our favorite Italian restaurants serves this salad. It works with Italian food, but we've also served it at picnics and barbecues. Garbanzo beans can be substituted for the white beans. This recipe will serve about 6 people.

1 pound great northern beans, or other white beans
1/2 medium sized red onion, chopped
1 cup chopped fresh basil
1 1/2 teaspoon salt
1 teaspoon pepper
1/3 cup extra virgin olive oil

Wash the beans, then soak them for at least 4 hours (can be soaked overnight). Drain, wash, and add them to a large pot of water. Boil until done, usually 20-30 minutes. Drain the beans, and put them in a large bowl. Let them cool to room temperature.

Add the salt, pepper, oil, and most of the basil and onion to the beans. Mix well. Add the remaining basil and onions as garnish, and serve.

Jerre's Lima Beans

This is how my mother tricked us into eating lima beans as children. I still love them. I usually reduce the butter and salt, and make this with a 1 lb bag of frozen beans instead of the 10oz package.

1 10 oz package frozen lima beans
1/4 cup butter
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon thyme
1 tablespoon dried parsley (or 3-4 tablespoons chopped fresh)

Melt butter in a saucepan and add remaining ingredients. Cook, covered, over low heat until done (at least 20 minutes). Stir occasionally.