Food From Home

Cooking at home for fun, health and frugality!

Beans: Ham & Bean Soup, Tomato Bean Salad

I have two bean recipes to share today.

The first is a great simple salad with tomatoes, red onion, and chickpeas. This is great for summer potlucks and using tomatoes from the garden.  The recipe comes from the Taste of Home magazine years ago. http://www.tasteofhome.com/recipes/cathy-s-tomato-bean-salad

Tomato Bean Salad

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

4 large ripe tomatoes, sliced thick

1 cup thinly sliced red onion

1 can (6 ounces) medium pitted ripe olives, drained and halved

1/2 cup olive oil

5 to 6 large fresh basil leaves, snipped or 1 tablespoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon pepper

Salt to taste

1/8 teaspoon garlic powder

Combine all ingredients in a large bowl. Chill 3 hours or overnight. Serve cold.

When I make this salad I just chop the onion and cut the tomato smaller instead of having big slices. You can do whatever you prefer. Today I used kalamati olives. We had this for lunch today accompanying chicken breast.

My second bean recipe is for the slow cooker. I combined 2 recipes. They are both good as they are but I think they are better together. The slow cooker is great for beans and great for not heating up your kitchen on a warm day.

http://www.food.com/recipe/crock-pot-ham-and-beans-96347

http://www.budgetbytes.com/2013/09/slow-cooker-white-bean-soup/

Slow Cooker Ham And Bean Soup

1 lb dry white beans (Great Northern or Navy)

3-4 cloves garlic, minced

1 onion, chopped

1/2 lb carrots, chopped

4 stalks celery, chopped

1 lb cubed ham

1 bay leaf

1 tsp dry rosemary

1/2 tsp dry thyme

1/2 tsp paprika

1 T parsley, chopped

1/4 tsp ground cloves

1/2 tsp paprika

1 to 1 1/2 tsp salt

5-6 cups water

Rinse and soak beans overnight. Drain.

Put beans and other ingredients in slow cooker.  Add enough water to cover- about 6 cups. Cook on low 8 hours or until the beans are tender. Mash some beans to thicken soup if you like.

If you want to use already cooked/canned beans- increase the amount of beans. Add enough water to cover. Drain and rinse canned beans before using.

1 pound dried beans = about 7 cups cooked beans

Use 4  (15 oz) cans of beans to equal 1 lb of dry beans

 

 

 

 

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Fassolatha- Greek Bean Soup

Everyone in my house really likes Fassolatha. It is one of the soups we have in regular rotation. Since it uses dry beans, simple ingredients and no meat it is very economical and accessible to make. I have also seen it spelled fasolatha or fasolada.

I first made this soup after a death in the family 9 years ago when we had a lot of sudden house guests to feed and some were vegetarian. This soup was great for a large group and was warm and comforting. It reheats and freezes well.

Fassolatha

1/2 lb dry white beans- Great Northern, cannellini or Navy

8 c water

2 bay leaves

2- 3 oz carrots, sliced or chopped

1 large onion, chopped

5 stalks of celery, chopped (about 2 c)

1 can diced tomato

3 T – 1/2 c olive oil- to taste)

1 1/2 tsp salt- or to taste

1 tsp ground black pepper- or to taste

parsley, chopped

3 T lemon juice- optional

Rinse and soak dry beans at least 8 hours in a large pot of cold water. Drain.

Add 8 c of water to pot along with bay leaves. Bring to a boil, reduce heat to medium and simmer  1 hour. Remove bay leaves.

Add chopped carrots, onions, celery and simmer 1 hour longer. Add tomato, salt, pepper, olive oil and lemon juice. I use about 3 T olive oil.

Serve warm with feta cheese, olives and crusty bread.  Makes about 10 servings

I have made this soup in the slow cooker. I just dumped everything in at the beginning after soaking and draining the beans and cooked it on low 8 hours.

 

 

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