Baby, it's cold outside
and there's nothing better to eat in weather like this
than a hearty, gut-warming soup.
Even better when you can clean out the fridge
while making this.
This is a 15 bean soup
with lots of "moreovers."
I served this with a little salsa and chips.
Mr. Hawthorne added about 1 cup of the
bean mix to about 6 cups of salted water
and brought it to a boil.
Then he covered the pan, cut off the heat,
and let it set for about 20 minutes.
Then he drained the water,
added in fresh water
and brought it to a boil again.
He added his beef bouillon cubes at this point.
(Yes, Mr. Hawthorne uses bouillon cubes
even though I have frozen quarts
of beef and chicken consomme.)
Remove from heat,
cover and let set again.
Repeat until beans are tender.
That's Mr. Hawthorne's method of cooking beans.
I've written numerous times about our bean cooking methods.
He swears by his method because of the consistency
in cooking the beans.
My method involves cooking the beans
for about twenty minutes,
dumping the water,
refreshing the water,
and bringing back to a boil
and simmering until just al dente.
Here's where my leftovers become moreovers.
Mr. Hawthorne had a veal chuck roast
from the other night
which he cut up.
We also had the rest of the pork roulade I'd made
the other night.
And my spicy diced pork I used for my
carne al pastore.
(I discarded the pineapple chunks for this.)
Celery and a carrots are the other additions.
The dark meat in front of my pork cubes
is beef leftover from a Thai lunch this week.
Mr. Hawthorne chopped the carrots and celery ...
and added them to the pot
after the beans were cooked.
A little onion powder.
Mr. Hawthorne gave a finer chop to my diced spiced pork.
The broth from the veal chuck went into
the pot to enrich the flavor.
A little bit of bacon joose from this morning's breakfast.
It gives a nice undertone of flavor.
And the rest of the diced pork went in.
Just heat through and serve.
And here's din din.
This hit the spot.
Satisfying, soothing, comforting, nourishing.
Excellent flavors throughout.
The above picture was shot at dinnertime
under indoor lighting.
The next pictures were shot at lunchtime
in daylight.
As you can see, natural light is your friend.
Bon appetit!
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