This is a thick, vegetarian, minestrone type of soup, using garbanzo beans (also known as chickpeas), and fresh vegetables. I used potatoes, carrots and cabbage, but you can use other seasonal vegetables or what’s on hand.
Tuscan Style Garbanzo Bean Soup with Cabbage
2 Tbsp olive oil
1/2 – 3/4 cup onion, chopped
3 cloves garlic, minced
3 large carrots, [...]
Pink beans, baby! If you’ve never had pink beans, you’re in for a nice surprise. They cook up fast (no presoaking required!) and are really tasty. This easy recipe is even easier if you have vegetables already prepared to toss in (I used leftovers from the fridge), and has a nice little [...]
Black Eyed Peas and Okra (West Africa)
1 lb dry black eyed peas
water to cover and cook
2 Tbsp oil (use a little more, if you like, or toss a little butter in too)
1 good size onion, finely chopped
1 – 2 cloves garlic, minced (or a sprinkling of garlic powder)
1 tsp cayenne or hot chili pepper powder [...]
This is a classic vegetarian dish, and so very good. Even better the next day. Make a big pot and you’ll have lunch for a week.
My mom just asked me for my Black Beans and Rice recipe (high praise, indeed!), so here it is!
Beans
1 lb (2 cups) black beans
water to cover
3/4 large onion, chopped
3 – 5 garlic cloves, minced
2 Tbsp or so veg or olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne or extra hot chilli powder (if using [...]