Okay to refrigerate broth overnight and then transfer to crock-pot next morning, with a little extra water, to finish soup at low setting for six to seven hours, if needed, but wait till then to add lemon juice until ready to finish soup. 159 Comments Recipe v Video v Dozer v This Bean Soup comes to you from El Bulli restaurant, famed in its time for topping the World’s 50 Best Restaurant list, year after year. Add in broth, lemon juice and bay leaves. Cook for 4-5 minutes, stirring, until potatoes start to soften slightly. crock-pot to finish soup at low setting for five to six hours add additional warm water prior to serving if somewhat thinner consistency desired. Add potatoes, salt and pepper and stir well. Either continue to simmer for three to four additional hours until done, stirring often and/or adding additional water to avoid burning the ever-thickening mix, or remove contents from heat and transfer to 7-qt. Here is what I did to improve the recipe and not compromise taste one bit: Add two carrots (diced) and two stalks of celery (diced) to the water with the lima beans and onions (I found I had to cut back to five quarts of water to accommodate all of the extra ingredients.not a problem for someone who likes the soup thicker) seven or eight medium potatoes (diced) are plenty grate two of the potatoes and add them after the broth has simmered for an hour let simmer for additional half hour and then add balance of potatoes along with the golden brown bacon (nix the bacon drippings and flour, as neither is needed) (could substitute mashed or coarsely grated cauliflower for flour if additional thickening is desired) let simmer for an additional half hour add four cups of diced tomatoes (canned will do) for flavor and a bit of color, two bay leaves, 3/4 T thyme, 3/4 T paprika, 2 T lemon juice, salt and pepper to taste, and favorite flavorful hot sauce (optional). People go through them and when they see something that they want, I make it the next day.I like thicker lima bean soup, too, and this recipe, as posted, has too much fat. I also collect menus and keep them in my kitchen - I have about a hundred or so. Great stuff for cheap and I make it at home too. SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. (Check out my Ospidillo Cafe Cincinnati Chili recipe). Also, I'm the Cincinnati Chili Emperor around here, or so they say. Bring to boil over high gas flame reduce flame and simmer, covered, 30 minutes. It has become a really fun post-retirement hobby - and, yes, I wash my own dishes. Add ham bone, chicken broth, tomatoes, paprika, cayenne and the 3 cups water. I do a lot of recipe experimentation and development. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. We cook at all hours of the day and night. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Best deal on the river! They (friends and neighbors) call my kitchen The Ospidillo Cafe. I served the best Reuben Sandwich (my own recipe - posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. I miss my little marina restaurant down on the Ohio River too. But mostly I miss being in that big beautiful resort lodge kitchen. Cod and Beans Lima beans and white fish make a great pair in Giada's tasty. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. Topics Lima Bean Recipes Choose from one of these recipes starring the yummy bean for a great meal tonight. Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. Ingredients 1 Tablespoon extra virgin olive oil, plus more for serving 1 onion, diced 1 garlic, minced teaspoon dried oregano teaspoon dried sage teaspoon dried rosemary teaspoon thyme 1 teaspoon paprika 1 cup dried lima beans or butter beans (or 2 cans -14oz/400 gr each drained) 1 cup. I am a retired State Park Resort Manager/Ranger.
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