I ransacked the cupboard for dark red kidney beans in a can to make three bean salad yesterday and found none. I thought maybe I could soak some dried beans and cook them to use. I started them but decided to just go back to town and buy some in the can. Mrs J said she was thinking bean soup and cornbread would be good since we had a start on that and, like any right thinking man, I agreed with her.Here’s that three bean salad. I’ve always seen it made with kidney beans, green beans, and yellow (wax) beans but when I did a recipe search to find a good dressing I was surprised to see all kinds of beans included: white beans, brown beans, black beans and garbanzos. Probably others that I am forgetting.
Anyway, the dressing I went with was 1/4 cup Splenda, 3/4 cup seasoned rice vinegar, and about 1/4 cup of olive oil. Whisk the vinegar with a little Dijon mustard as an emulsifier while drizzling in the oil, add salt and pepper to taste. It’s best the next day after refrigerating overnight.
Not much to this dish. We had the butterbeans and cornbread leftover from the other day. A quick saute of some kale in bacon grease and chicken stock and this was a done thing. We cooked a half dozen slices of bacon and set them aside to drain, then added a couple of minced garlic cloves and a little diced onion to the fat, gave them a minute to flavor the pan, and then dumped in the kale. Separate the tough stems and rough chop or tear the leaves. I tossed the greens a little to coat them with the bacon and then added a half cup of chicken stock and covered the pan. Let the kale tenderize in the steam for five minutes then uncover and toss until the liquids evaporates. I ladled the warmed over beans onto a bed of the kale and crumbled the crisp bacon and the cornbread over them. I squeezed a lemon into the kale to add a bright note but that is optional.
A cool front came through and dropped the temps from the 90s yesterday into the 70s today. When I saw the forecast yesterday I knew that soup would work great for the menus today. I soaked these large lima beans overnight and started them simmering in a big pot this morning. I sifted through the results on a quick search and settled on this recipe to work with. Turned out pretty good! I departed from the recipe only slightly, using water and chicken seasoning paste instead of stock. The teaspoon of Creole seasoning wasn’t something that I would have thought of for this dish but it worked nicely in there. I went with a bacon and jalapeno corn bread using the recipe off the corn meal box and preheated the cast iron skillet to get that nice crust. It spent 20 minutes in a 400 degree oven.
Spent several hours mowing today so I needed something that would be good on a long simmer. These large lima beans soaked overnight then simmered in chicken stock for almost too long. There’s a large Vidalia onion chopped up in there, and some of the cured pork pieces we keep on hand in the freezer just for bean soups. That meat processor we make a morning out of visiting keeps odds and ends of cured pork in big bags and we pick up a couple everytime we go. The cornbread had minced jalapeno and shredded cheddar added to the basic back of the box recipe, and the bowl is garnished with more jalapeno and minced onion.
We haven’t had a jambalaya in ages. Anything Creole or Cajun I make it a point to look in on what NOLA Cuisine has to say. I wandered through the jambalaya recipes and put this one together this morning with Andouille, shrimp, and crawfish tails. It started on the stove and finished in the oven, taking about 35 minutes, uncovered, at 350. Cornbread muffins make a nice side:I always use the recipe on the round box that Quaker yellow corn meal comes in as a base, these also have cheddar cheese, minced fresh jalapeno, and a thinly sliced green onion, white part and all. A half recipe yielded 4 muffins. I used 1 whole egg in the half recipe, and about 1/4 cup of shredded cheese.
Sorry! I just couldn’t resist that title. Mrs J makes loaves of bread in the machine and loads them with seeds for the sole purpose of feeding it to the birds on these cold days.
Sleet and freezing rain turning to snow in weather news today. Perfect day for ham and beans. I keep tweaking the recipe for these, adding tomato paste today along with the mole sauce. Main ingredients are pinto beans, cured ham, onions, chicken broth, various chili powders, a mole from New Mexico chilies and garlic. The cornbread is a standard recipe of half corn meal, half flour, an egg, butter, milk, salt, and green and red peppers. I tossed in a handful of shredded cheddar and Monterey jack cheeses, just for fun.