Valentine's Day 21-bean Soup with Jade Pearl Rice (No Added Fat)
one that I found online which contains anasazi, black turtle, French navy, Swedish brown, baby butter lima, mayacoba/canary, Jacob's cattle/trout, tongues of fire, pink, great northern, Stueben yellow eye, cranberry, light red kidney, red calypso, cannellini, flageolet, European soldier, pinto, and lupini beans, as well as blackeye peas and chickpeas.
- Approx. 1 1/2 cups 21-bean soup mix (21 different beans all sold together)
- Ample boiling water - I used about 3 or 4 cups
- Water to just cover beans - approx. 1 cup
- (Optional) 4 1" squares of kombu
- (Optional) Approx. 1T of ginger roughly cut into 4 pieces (I used this to cook the beans and then discarded just to get some flavor; I added more ginger that I left in for the second part of the cooking)
- 2 1/2 cups water (I used boiling water to speed things up, but tap water would be fine)
- Vegan bouillon cube
- Medium yellow (or other) onion, chopped into 3/8" cubes (my onion yielded about 2 cups)
- 3 medium carrots cut into approx. 3/8" slices and then larger diameter slices quartered and the rest halved (approx. 1 1/2 cups)
- (Optional) Dozen stems of bottom 1" of kale (i.e., 12 1" pieces of kale stems) cut into 1/4" lengths
- 15 ounces of crushed canned tomatoes (I had a 28 ounce can and used a bit over half)
- 1/4 t freshly ground black pepper
- 1/2 t dried oregano
- 1 t salt
- I should have soaked the beans overnight but, since I didn't, I rinsed several times then soaked for 3 or 3 1/2 hours in boiling water.
- I drained, rinsed, and added just enough water to cover the beans.
- I added the kombu and coarse pieces of ginger, and cooked on "Bean" setting for 30m (i.e., high pressure for 30m).
- When the beans were done, I slowly released pressure and opened the pot. The beans tasted good and could have been enjoyed as a side dish.
- I discarded the kombu and coarse ginger, and drained and rinsed the beans several times.
- I added the rest of the ingredients (water, bouillon cube, onion, carrot, kale stem, crushed tomato, black pepper, and oregano) except the salt, and cooked on high pressure for another 20m.
- When I was ready to serve, I let out remaining pressure slowly, opened the pot, and added the salt.
- Garlic, of course, would be great in this dish, but my Dad is visiting and doesn't eat garlic. I did add some garlic powder (and crushed red pepper) to my wife and my bowls.
- My wife doesn't like canned food and says she can taste perhaps a tinny flavor when I use items like canned tomatoes. I like the versatility and taste of stewed and other canned tomatoes, but can try using fresh tomatoes.
- I didn't have broccoli but would have enjoyed some broccoli stalk to build up the stock.
- I should experiment with other uses of such bean mixtures. Yesterday, for example, we visited a nice family who served lunch, including a tasty shepherd's pie with a lentil burger and smoky tempeh topped with mashed potatoes. I've not made, but should try, shepherd's pie. I'll bet a similar dish of a thickened stew compressed into patties and topped with mashed potato and baked would be good.
- Speaking of stew, I like how thick this dish was. It was still a soup, though I could understand somebody calling it a stew. I would keep the same liquid content. If I wanted less tomato and more stock flavor, making this with no tomato and more vegetables would be worthwhile.