Bean There
Sep. 16th, 2024 11:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Bean and Bacon Soup...For Science!
"When it comes to bacon, why go halfway?"
1/2 lb dried pinto beans (I used Good Mother Stallards)
1 1/2 tsp butter
5 oz sliced bacon, chopped
1 bell pepper, ditto
1/2 onion, ditto ditto
1 clove garlic (Ha! I used... much more.)
1 tsp sage
3/4 tsp thyme
1/4 tsp pepper
1/2 cup white wine
2 1/2 cups broth (I used house-made)
1 cup arugula
Soak the beans overnight.
Melt the butter in a skillet. Add the bacon and cook, stirring, until browned but not crisp - about 5 minutes. Add the bell pepper, onion, and garlic. Continue cooking for about 4 minutes until the onion begins to soften. Pour in the wine and scrape up the fond from the bottom. Remove from heat and pour into the CultPot.
Stir in the sage, thyme, and pepper. Seal the CultPot and cook on soup/broth for 20 minutes. Once finished, let the pressure return to normal (30-35 minutes). Unlatch and stir in the arugula. Let sit for 5 minutes to wilt the greens, then serve.
What worked: It was okay. Hot sauce enlivened it. The bacon added more than enough salt.
What didn't: Bland. Blandy McBlandFace. Even after I added more herbs and substantially more pepper. I should know that by now from this cookbook - these are the authors who think lamb is too strong a flavor to eat. They have good technique (this recipe aside), which is why I ended up buying the cookbook, but I am always adding more oomph for our palates. I was glad I didn't waste house-cured bacon on this.
Most importantly - the recipe never says to add the beans and stock. That's a crucial fail.
Will I make it again? I wouldn't rule it out, but eh.
"When it comes to bacon, why go halfway?"
1/2 lb dried pinto beans (I used Good Mother Stallards)
1 1/2 tsp butter
5 oz sliced bacon, chopped
1 bell pepper, ditto
1/2 onion, ditto ditto
1 clove garlic (Ha! I used... much more.)
1 tsp sage
3/4 tsp thyme
1/4 tsp pepper
1/2 cup white wine
2 1/2 cups broth (I used house-made)
1 cup arugula
Soak the beans overnight.
Melt the butter in a skillet. Add the bacon and cook, stirring, until browned but not crisp - about 5 minutes. Add the bell pepper, onion, and garlic. Continue cooking for about 4 minutes until the onion begins to soften. Pour in the wine and scrape up the fond from the bottom. Remove from heat and pour into the CultPot.
Stir in the sage, thyme, and pepper. Seal the CultPot and cook on soup/broth for 20 minutes. Once finished, let the pressure return to normal (30-35 minutes). Unlatch and stir in the arugula. Let sit for 5 minutes to wilt the greens, then serve.
What worked: It was okay. Hot sauce enlivened it. The bacon added more than enough salt.
What didn't: Bland. Blandy McBlandFace. Even after I added more herbs and substantially more pepper. I should know that by now from this cookbook - these are the authors who think lamb is too strong a flavor to eat. They have good technique (this recipe aside), which is why I ended up buying the cookbook, but I am always adding more oomph for our palates. I was glad I didn't waste house-cured bacon on this.
Most importantly - the recipe never says to add the beans and stock. That's a crucial fail.
Will I make it again? I wouldn't rule it out, but eh.
