As seen on tiktok! (This is the first recipe I posted here with a video there. Why? I'm not quite sure. Ta-dum!) Anywhooooo.
So,when autumn sets in it’s always warm in Los Angeles. Despite soaring temps, the urge to eat fall foods still stirs in my soul, and to fulfill that longing, I tried to make Appalachian soup beans- but vegan style, because I felt like it. The original dish is made with bacon and rooted in tradition. My version is just a different way of trying it.
Making a pot of Appalachian soup beans is total simplicity. It uses inexpensive pantry staples, is remarkably easy to make as long as you have beans on hand. I used some that had been hiding in my cupboard: Rancho Gordo ayocote morado’s. They were huge! You can use pretty much anything you like. I think if I did this again, I’d choose a pink bean maybe? Or the called-for pinto.
Traditionally, this is served with chowchow–a green tomato mustard relish-and cornbread. (I did a video on how to make some extra perky chowchow that’s also on tiktok if you want to check that out).
I also opted to make blue corn cornbread, which explains the
color in the pictures. I like it and thought it was a delicious combo. Rich and creamy beans, tangy chowchow and the sweet-flinty blue corn cornbread. Dreamy stuff.
Give this recipe a try. I think you’ll like it.
Serves four
Ingredients
2 cups cooked beans
2 teaspoons olive oil
½ medium onion, diced
1 small carrot, diced
1 small bell pepper, diced
2 cloves of garlic, sliced thin
1 bay leaf
3 cloves garlic, minced
1 bay leaf
2 cups vegetable broth
A tiny splash of liquid smoke
Salt and pepper, to taste
Chowchow, hot sauce and buttered cornbread to serve
Instructions
Sauté: In a large pot, sauté the onion, carrot, bell pepper, and garlic for two minutes, stirring often.
Combine and Simmer: Add the bay leaf, beans, broth, and tiny drop of liquid smoke. Simmer, and using a spoon, mash a few of the beans. then reduce to a simmer. Cook for 10 minutes, uncovered, until the liquid has reduced and thickened.
Serve: Ladle into bowls and serve with chowchow and buttered cornbread.
Comentarios