Butter Bean Bacon and Autumnal Squash Stew

I love dried beans, and with the weather really getting more troublesome with cold temperatures and even colder rain, I like to stock up and just have them around for really comforting dinner. I’ve also been trying my hand at bread making so this is an excellent accompaniment. I never knew that butter beans were lima beans. I used to think I hated lima beans as a child. I think it must be because when I was a child they came in a can and were green. Who knows, but my recipe for the lima beans now is amazing and I love it. Either I know how to cook them now or I was just a silly child. Probably both. I generally don’t soak my beans as I like the idea of having a pot cooking all day, but if you’re pressed for time and have the time to soak them in advance, I would soak them over night. This serves about 5 depending on your hunger levels. Enjoy!

Ingredients:
500g hard squash (butternut, pumpkin, red kobacha etc..)
400g dry butter beans
100g streaky bacon (about 6-8 rashers)
1 large onion
1 stick celery
1 green pepper
4 cloves garlic
2-3 litres of water
2 tbsp. bouillon powder (stock cubes work too)
1 tsp. pepper
Salt to taste

To Start:
Peel and dice your squash. Be careful with this; use a sharp knife and a sturdy cutting surface.
Dice your onion, celery, bacon and green pepper and garlic. (The garlic can be smashed and stay whole as it will be cooked for a long time it will just disintegrate).

To Cook:
Heat a large pan on high, and add the bacon. Stir it around and encourage it to get crispy. 5-6 minutes.
Next add in the onions, peppers, celery, and garlic. Stir around for a few minutes (you may need to add oil depending on how fatty your bacon is)
Add the beans, water, pepper (no salt yet) and bouillon cubes and bring up to a boil.
Once at a rolling hard boil, turn down to a low-med heat (small boil).
Cook for about 2-3 hours, or until beans are completely soft and cooked through.
Salt to taste and serve hot with fresh bread.

Cannellini Bean Soup with Sausage and Kale

I absolutely love bean soups, any type I’m there. I got some more kale in the veg box, which I don’t mind so much as long as I have a solution of what to do with it! I had some frozen sausages and some dried cannellini beans and presto, bean soup. I love the smell of beans cooking on the stove all day on a cold day. It’s glorious, and with this recipe there’s plenty to go around and plenty for seconds. Serve with crusty bread. Enjoy!

Ingredients:
250g dried cannellini beans (half pound)
4 lean sausages, thawed meat removed from casing
2 c chopped kale
4 large carrots
1 large onion
1 tbsp. bouillon powder
2 tbsp. tomato puree (or tomato paste)
2 liters of water and a big pot
Salt + pepper to taste

To cook:
Rinse the beans and put them in a big pot with the 2 liters of water and turn the heat on high.
Peel and chop the onions and toss them in along with the bouillon powder and tomato paste.
Remove the casings from the sausage and dollop the sausage meat all over the pot (not an exact science here!)
Bring up to a boil and then reduce to low, and simmer for about 2-3hrs or until beans are soft.
Salt to taste when they’re done, and voila!

Split Pea Soup with Smokey Bacon

When it’s cold and rainy outside, sometimes you just want to snuggle up with a big bowl of moreish soup, stew, or anything that makes you feel warm and cozy. For me, it’s always beany soups. My mom used to make split pea soup for me all the time growing up. It’s completely simple, and I was able to source ingredients that made it taste just like my moms, which uses a smoked ham hock. It’s difficult to find that here without going to a butcher and putting in a special request so I use smoked streaky bacon. This serves about 4-6 portions depending on how hungry you are! Serve with hot crusty fresh bread. Enjoy!

Ingredients:
500g green split peas
6 rashers streaky bacon
3-4 carrots
3 garlic cloves
1 whole onion
1 tsp. pepper
Soured cream or yogurt to finish

To start:
Slice the bacon into little strips.
Get a large pot hot, and throw the bacon in there to cook off and get brown and render some fat.
Throw in the peas and 1.5lr of water, or covering it by 4 inches.
Peel and chop the carrot (leave in quite thick chunks).
Dice the onion and garlic and toss in.

To Cook:
Bring that up to a boil and simmer for about 2-3hrs stirring every 30 minutes.
You will know when it’s done as the peas will turn to mush and everything will be one thick stodgy stew.
Serve hot with crusty bread and a dollop of sour cream.

Gina's El Charro Pinto Beans

This is just my recipe for pinto beans, and one of my most requested recipes. This recipe can also be borracho beans, which are traditionally with beer, but I generally prefer without, but still love all of the peppers and onions added to the beans. It just adds a different flavour that I think adds a lot of depth. There are so many things to do with the beans after they’re done cooking so I made a section at the bottom with a few ideas in case you’re stumped for ideas! This will feed a giant crowd, and can also be cut in half for practicality if you don’t have a large pot. Enjoy!

Ingredients:
500g dried pinto beans
½ green bell pepper
1 large onion
200g smoked bacon or ham hock
2 tsp. black pepper
100g ( ¼ can) diced tomatoes
2 jalepenos or chillies
1 bunch of coriander
3 cloves garlic
salt to taste

To start:
Rinse the beans until nice and clean and pick out any stones or anything else foreign.
Place the beans in a large pot of water, cover them by at least 3-4 inches.
Turn on the heat to high.
Chop onions, chillies, bacon, bell pepper, and garlic.
Add to the pan along with the pepper.
Do not add salt! (yet)

To cook:
Bring to a boil and then turn down to a low simmer for about 2.5-4hrs.
They are ready to test at about 2.5hrs and cook to your desired softness.
You can now add salt to taste, as well as the tomatoes.
Add handful of chopped coriander when you take it off the heat.

To EAT: (A new section!)
You can do so many things with these beans.
Eat them as a ‘soup’.
Mash them up and make a bean dip.
Mash and make ‘refried beans’.
Add to a chili.
Have as a side dish to any meat.
Freeze what you won’t use in 2 days. It will be good for several months in the freezer.

Note: As a general rule it’s important not to salt beans at the start of cooking. Waiting until the end lends a softer bean and more flavorful in my opinion.

Phở Bò (Beef Pho)

This is one of my favourite Vietnamese dishes, and I decided that I had to make it, I used a recipe and edited it to my liking. This is a very tedious dish that can take hours, but the results are completely worth it! It is a heart-warming Vietnamese soup that will sooth your soul. Enjoy!

Ingredients:
2kg beef bones
2 large pots for boiling water
2 large onions – skin on
1-2 large pieces of ginger –split in half
1 tsp. cloves
4 cardamom pods
2 4 inch cinnamon sticks
Handful star anise
50mls fish sauce (2/3 cup)
3-4 tbsp palm sugar
2 tsp salt
300-500g sirloin steak (or adjust per servings)
Rice vermicelli noodles

Garnish:
Bean sprouts
Limes
Coriander
Mint
Chillies
Thinly sliced red onion soaked in water
Hoisin sauce
Siracha sauce

To Start:
Bring to a boil two large pots full of water.
Once one pot is boiling, put the bones in and boil for 10-15 minutes to par boil or clean them.
While the bones are boiling split the onions in half along with the ginger (very rough) Put them under the grill in the oven until they get a nice char.
Once your bones have boiled for 10-15 minutes drain the water and rinse them off.

To continue to cook:
Add the rinsed bones to the second boiling pot of water (you can skip this two pot part but it’s better to have a pot of water ready boiling once the bones are clean)
Add the charred onions, and ginger.
Add the rest of the spices, cinnamon, cloves, star anise, fish sauce, cardamom pods. (save salt for last).
Simmer at a low heat for 8-10 hrs. (Overnight works best, but I would wake up and add more water and check on it if needed)

To finish:
Strain the mixture into the second pot over a cheese cloth. Until you have a nice clear broth.
Bring the broth back to a boil and immediately pour over thinly sliced steak pieces, cover with cooked rice noodle and garnish with desired garnishes.

Tomatoes, Basil and Roasted Red Peppers – Two Ways

This was made as an accident and worked two ways. It was originally supposed to be a sauce for my chicken and I added too many tomatoes and it ended up doubling as a soup starter. So, I will give ingredients and preparations for both. It's super easy, and super delicious! Sorry I don't have a photo, will post one next time I make it.

Soup Ingredients:
1 jar of roasted red peppers (drained)
1 can crushed/chopped tomatoes
1-2 cloves garlic
2 basil leaves
2 tbsp. yogurt
Salt/Pepper
Parmesan cheese

To cook:
Combine all ingredients and bring to a boil for 5 minutes.
Blitz with a hand blender until its soup consistency. (Be careful with the splash).
Garnish with a dollop of yogurt and Parmesan cheese

Sauce Ingredients:
1 small jar of roasted red peppers (drained)
¼- ½ can of chopped tomatoes
2 cloves garlic
2 basil leaves

To cook:
Combine all ingredients and bring to a boil for 5 minutes.
Blitz with a hand blender and serve hot over chicken, fish, pork or beef.

Comfort Soup - Chicken Tortilla

I'm constantly bringing traditions from home into my new life here, this is one of my favourite recipes, and I had the chance to make it again a couple of weeks ago when my husband got sick. Shortly thereafter I found myself ill as well, so the big pot helped soothe my soul. Although a lot of people like chicken noodle soup as a cure for the soul's aches and pains, I enjoy the Tex-Mex twist and familiar flavours of home. Make sure you have a big stock pot to cook this in. Keep it handy in the freezer for a colder autumn day and it'll will guarantee come in handy to cure what ails you.

Ingredients:
400g (12-15oz) on the bone drums or chicken thighs
3 ribs of celery
1 medium green pepper
3 cloves garlic
1 can tomatoes chopped
2 medium onions
50-100g (2 large handfuls) coriander (cilantro)
½ American long grain rice (not the easy cook stuff either!)
½ tsp. cumin
1tsp salt
Garlic powder
1 tsp. pepper
4pts water

To start:
Chop celery, one onion, pepper, and clove of garlic.
Heat the water in a stock pot, and add chicken, chopped celery, onion, pepper and garlic. Season liberally with salt, pepper, and garlic powder. When it has reached a boil, turn down to a simmer for about 30-40 minutes.
When the chicken is falling off the bone remove and set aside on a plate to cool.

Continue:
Bring the water back up to a boil.
Dice and add another onion.
Re-season with garlic powder, and salt and pepper as needed.
Add the rice, and can of tomatoes.
Take the meat off the bones and remove it back to the pot, and cook for 15 minutes until rice is done.

To finish:
Add the cilantro the last five minutes of cooking.
Serve with Tortilla chips and shredded cheese, garnish with avocado.

Throw Together Vegetable Soup

This is just a great vegetable soup to make on a stormy day or when you want to have a big pot of healthy that you don’t have to worry about calories or fat because there is virtually none! It freezes well so I usually make too much and have it for later. My recipe is for a big pot so make sure you’re prepared with one big enough.

Ingredients:
1 Zucchini (courgette)
1 green bell pepper
1 small head of cabbage (any type except purple)
1 medium onion
1 large carrot
2-3 ribs of celery
2-3 heads of garlic
½ c coriander (cilantro) leaves
1 package fresh spinach leaves (about 200g)
1 can chopped tomatoes
1 packet Knorr French onion soup mix (in the US Any onion soup/dip packet)
Salt/Pepper to taste
1-2 pints of water (About a 1/3rd up a large pot)

To start put the water on to boil

The great thing about this soup is you chop everything up and throw it in the pot!

Cook until all vegetables are soft and the flavour and taste is to your liking.
This soup is so flexible because you can add any other vegetables you like to eat. You can also add rice or pasta to make it a little heartier but I just enjoy the vegetables. This is also a soup that’s very cleansing if you want to spend a day eating light, you can eat as much as you want to fill you up without the guilt of calories and fat.