Tomato Soup with Cannellini Beans & Garlic Confit - Perfect Comfort Food!
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A Colorful and Comforting One-Stop Soup for All Seasons, with One Very Special Ingredient...
This homemade tomato soup is a standby in our household, no matter what the season is. Not only are the ingredients readily available all year long; the soup is also nutritious, easy to make and absolutely scrumptious – four excellent reasons to serve it on a regular basis.
In the summer, I love to make it with my homegrown heirloom tomatoes. When fresh tomatoes are out of season, I use canned organic plum tomatoes. The results are slightly different, but equally delicious.
The baby spinach, thrown in right at the end and barely wilted, brings shots of color and flavor. The beans, on the other hand, add a marvelous creaminess and heft to the soup.
But the secret ingredient here is the garlic confit! Made into a spread and spooned over the soup just before you serve it, the confit imparts its delicate yet absolutely enchanting flavor to every spoonful.
So here’s to a bowl of soup that’s as satisfying and delicious as can be… Bon appétit!
THE BEST RED BEANS AND RICE | QUICK AND EASY 30 MINUTE RECIPE | NO SOAKING
What if I told you that you can have the same authentic delicious flavor of Red Beans and Rice, but in less time and without the soaked bean hassle?? You can have it all with this 30 minute recipe of my red beans and rice. This one is a must try and makes the perfect weeknight meal!! Let me know what you think!
#redbeans #redbeansandrice #cajunstyleredbeans
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Intro/ Theme Song: ThatGirlCanCook!
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Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 4 Prep Time: 10 Mins Cook Time: 20 Mins
- 1 Lb Smoked Sausage, Cut into rounds.
- 2 to 3 Cans of RED Beans, 15-15.5oz (1 Drained, 1 Not Drained)
- 2.5 Cups Chicken Broth
- 1/2 Bell Pepper, Chopped ( I used 1/4 Red + 1/4 Green)
- 1/2 Cup Onion, Chopped
- 1/4 Cup Chopped Celery
- 1 Tsp Minced Garlic
- 1 to 2 Bay Leaves
- 1/4 Tsp Dried Thyme or 2 Sprigs of Fresh Thyme
- Pinch of Dried Oregano (Less than 1/4)
- 1 Tsp Better Than Bouillion Chicken Base OR Cajun Seasoning
- 1 Tsp Black Pepper
- 1/2 Tsp Cayenne Pepper
- 1 Tbsp Hot Sauce (optional)
- Scallions for Garnish
????️ Doubanjiang, Explained (Chili Bean Sauce / 辣豆瓣醬) #Shorts
Have you used this deliciously spicy sauce in your cooking before? Also known as 辣豆瓣醬, Chili Bean Sauce, and a number of other names, Doubanjiang is a staple in Sichuan cuisine ????️
Give it a try and let us know what you think!
Check out all of our recipes on
#shorts
Flavor your Baked beans ????
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Spanish Beans with Tomatoes and Onions
EPISODE #211 - Spanish Beans with Tomatoes and Onions
FULL RECIPE HERE:
Get some KIVA Smoked Paprika: (20% discount code ¨foodie20¨ valid until Nov 9, 2018)
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