KIDNEY BEAN SOUP AND GUACAMOLE SALSA
- 1 pound dried kidney beans or 3 14-ounce cans (see source link for dried bean preparation instructions)
- 2 onions, chopped
- 2 garlic cloves, chopped
- 1 jalapeno, diced (optional)
- 1 14 ounce can chopped tomatoes
- 1 Tablespoon tomato paste
- 1 Tablespoon cumin
- 1/4 Teaspoon cayenne powder
- 1 Tablespoon paprika
- 1/2 Teaspoon dried oregano
- 4 Cups liquid (water, or stock)
- Salt and pepper
- 2 avocados, chopped or mashed
- 1 small red onion, diced
- 1 green chili, seeded and chopped
- 1 Tablespoon cilantro, chopped
- Juice from 1 lime
1. Start by adding your oil to a large heavy pan and once it’s hot, add all your onions. Stir regularly until they soften and cook down. You don’t want to caramelize them, but just soften them. I’d say about 15 minutes should do the trick. Then add your pepper and garlic and cook for another minute.
2. Then add all your spices at once! Stir it well to combine. The onions will take on an amazing red color mainly due to the paprika.
3. Next add your beans, chopped tomatoes, and tomato paste to the party and stir well to combine. Let these cook just for a minute or two.
4. Once your beans are combined, add all your liquid to the pot, stir, and bring it to a simmer. Simmer the soup, covered, for about 30 minutes and then remove it from the heat.
5. Blend soup with your blender of choice, if desired. If using a stand blender, let your soup cool some before blending to reduce the risk of covering yourself/your kitchen with hot soup.
For the guacamole salsa:
Combine all ingredients and serve atop the soup or on the side with a small portion of corn chips.
Ricer Cooker Dal
- 1 cup split yellow (or orange) lentils, rinsed
- 1 3/4 cup water
- 1 teaspoon minced fresh ginger
- 1 teaspoons turmeric
- 1/2 medium onion, chopped
- 1/4 cup tamarind water (made from soaking 1 teaspoon tamarind paste in 1/4 cup warm water for 10 minutes)
- 2 tablespoons olive oil
- 1/4 cup finely minced red bell pepper
- 1/4 cup finely minced green bell pepper
- 1 large garlic clove, minced
- 1 teaspoon cumin
- Cayenne pepper to taste
- Black pepper to taste
- Start by turning on the rice cooker to warm up.
- Put 1 tablespoon of the oil and the garlic in the rice cooker. Allow it to saute for a few minutes.
- Add the lentils, onion, and water. Cook for approximately 20-30 minutes (depending on your rice cooker. Check the consistency of the lentils frequently and stir.)
- Stir in the cumin, tumeric, ginger, tamarind water, minced bell pepper, and cook for another 5 minutes.
- Add in the rest of the oil, and add salt, black pepper, and cayenne pepper to taste.
- 2 sliced onions
- 2 lbs button mushrooms, broken up
- 1/2 lb king trumpet mushrooms
- A little rice bran oil (or other neutral oil)
- 8-10 quarts of water
- 1/2 handful fermented black beans
- 1/2 handful whole, peeled garlic
- 8” x 12” sheet of Kombu
- This recipe will do
- If you have a pressure cooker, saute onions, mushrooms and oil in a pressure cooker until all ingredients are nice and browned. If not, use a stockpot and over low heat until browned.
- Cover the pressure cooker or stockpot with the water, and add the rest of the ingredients. Cook with the pressure cooker for 30 minutes, or 2-3 hours in the stockpot over low heat. Strain the broth, then season liberally with good quality soy sauce or shoyu to taste.
- Cook the noodles.
- Plate your broth in a large bowl, then add the cooked noodles. Top with your choice of ingredients. Things that go great are shaved radish, green onions, good quality smoked tofu (we love Hodosoy), bamboo shoots and shredded cabbage.