|
Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in! |
|
Thread Tools | Display Modes |
03-24-2017, 07:26 AM | #1 |
Contributing Editor
Herf God
Join Date: Jul 2001
Location: Naperville IL
Posts: 44,579
|
Soup - Bean - Not Your Usual
I made soup from alubias tolosanas... these are sort of kidney beans from the Basque country. They are almost black (actually very deep purple).
Soak beans at least 24 hours Cook onion, pepper, garlic, bacon and pork (I used a blade steak, a ham hock would work). You want the pork browned a bit, and the onion pepper and garlic soft but not browned. Add beans, chicken stock and the pork/bacon/onion/etc to a pot. Add some smoked paprika (sweet) or pimenton and ground pepper, cover beans (I added chicken stock to top it off). Cook until the beans are getting tender (this took me at least 45 minutes at a good simmer). Add chorizo (the kind that looks like andouille sausage, which would make a good sub) adn blood sausage (I used blutwurst cut into chunks) and another pinch of pimenton or paprika cook at least 30 minutes more. Correct for salt and pepper Serve It is densely flavored stuff, and really tasty. I suggest beano before eating.
__________________
"Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill "A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant |
Bookmarks |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
As usual... | SmoKerch | The Sports Bar | 6 | 08-31-2007 08:28 PM |
How much are your usual smokes? | En4cer71 | Cigar Talk | 24 | 11-08-2005 04:03 PM |