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Thursday, January 26, 2006

Cajun 15-Bean Soup

Cajun 15-Bean Soup

Last night, along with the collard greens, I served Cajun 15-Bean Soup. I made it a little differently than my usual recipe, so here's my updated version. (The old version used Gimme Lean sausage, so if you're into fake meats, you might want to check it out.)

Cajun 15-Bean Soup

20 ounces dried mixed beans (you can find these prepackaged in most grocery stores), rinsed
12 cups water
1 large onion -- chopped
1 rib celery, chopped
1 bell pepper, chopped
1 clove garlic -- minced
juice of one lemon
15-ounce can stewed tomatoes
2 teaspoons paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon liquid smoke flavoring
1 1/2 teaspoons salt -- or to taste

Last night I saved some time by putting the beans into the pressure cooker with 8 cups water, cooking at high pressure for 12 minutes, and then releasing the pressure and cooking until the beans were completely cooked. If you use a pressure cooker, I advise letting the pressure come down naturally rather than quick-releasing. And if you have a quick-release setting on your PC, do not use it! I had beans stuck in my valve when I tried that.

If you don't want to pressure cook them, then place the washed beans in a pot with 12 cups of water and boil covered 60-75 minutes until beans are tender.

While the beans are boiling, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.

Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. (If you started the beans in the pressure cooker, add 2 cups water at this time too.) Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself, as I did.

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5 Comments:

Anonymous rooneycj said...

love this blog - was directed here from weight watchers.

wondering - would you say this is an 8 serving or 12 serving recipe?

1:50 PM, January 31, 2006  
Blogger SusanV said...

Hmmm. I hadn't really thought about it. My first instinct is to say that it's 8 servings. That would be 8 fairly big servings. But you could count it as 10 or 12 small servings, too. I probably wouldn't be satisfied with one of those servings, though.

I'm glad you found the blog! It's nice to know that people on weight watchers are being directed here.

10:35 PM, January 31, 2006  
Anonymous Pat said...

Susan,
I made this soup yesterday. Didn't have paprika, chili powder so I used Chef Paul's Blackened Redfish Magick from DH's spice pantry and left out the salt and liquid smoke. I served with rice and large green salad. Mmm--mm. Thanks for your inspiration!

2:34 PM, January 23, 2007  
Anonymous Anonymous said...

I soaked the beans in water overnight for 12 hours. Rinsed them in the morning and added them to a slow cooker along with the other ingredients.

I put the onion, celery, & pepper in a food processor along with some carrots. I sauted the veggies in a little olive oil for 15 minutes.

I cooked the soup on low for 8 hours. I think I added too much water (12 cups) because it seemed a little watery.

We added croutons and feta cheese to our bowls of soup. I agreed that while it was good I think the amount of water diluted the flavors.

6:16 AM, August 01, 2007  
Anonymous salina said...

so this soup was pretty amazing a added more spice to it and i served it to my family of non vegans and it was a hit. thanks- Salina

6:47 PM, February 02, 2008  

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