Hey you beautiful people, Taylor here...
A couple days ago, I posted the (very short) story of my battle with ADHD. I was so surprised by the outpouring of support I received from our customers, friends and family because I didn't put that much thought into what I was saying! It's so great to know that being vulnerable is, in a way, the key to being brave!
The actual point of the post was the introduction of a new menu item I created for our vegan folks: Three Bean Soup. The inspiration for this dish came from a different time in my life: a time in which, not only was I not a chef, but I wasn't even in the food industry! Although I've been cooking as a hobby since I was a little girl, I didn't consider turning my love of food into a career until I met my husband, and blew his socks off with my amazing cooking ;)
No, back then I was an assistant manager at Nordstrom and was going to community college, with hopes of someday being a writer in the fashion industry. Talk about REALLY changing your life...
I was also dating someone else. I know that it is sorta weird to talk about this... Like I'm happily married to a man I've been dating since 2011, but yes, I used to date other people before him. This guy was half Brazilian and had a live-in Brazilian housekeeper. She was really sweet, took care of the whole family and made some amazing food that I still crave every now and again.
One of them is feijoada. It is a black bean stew that is simmered for a long time with some kind of cured meat (bacon, sausage, ham etc.). It is savory, sometimes smokey and very satisfying. I had to figure out a way to recreate this flavor in more health-conscious way.
To tell you the truth, I totally winged this thing and it turned out AWESOME. I think I may have actually high-fived myself... lol
Here is the recipe. Feel free to try and recreate it! Or, as always, order it in your next delivery!
Vegan Three Bean Soup
Makes 8 Portions
2 pints cherry tomatoes, halved
2 bell peppers (any color is fine but I used a yellow and an orange), small dice
1 large onion (I used a brown onion but I think any variety would work), small dice
5 whole cloves of garlic, crushed
2 cans black beans, drained
2 cans pinto beans, drained
2 cans white beans, drained
3 quarts vegetable stock
2 T cumin
2 T ground chipotle powder (canned chipotle would also work)
2 T ground thyme
2 bay leafs
2 T black pepper
1/4 c olive oil
Salt to taste
Fresh cilantro, chopped
- Season the halved cherry tomatoes with salt and pepper; let them marinate for about an hour until they release their juices. Set aside.
- In a heavy bottom soup pot or dutch oven, heat olive oil to medium/high heat. Add onions and bell pepper and cook until slightly charred on the edges. This charred flavor will add smokiness to the final product which will mimic the flavor of cured meats.
- Add the tomatoes with their juices and scrape up any brown bits at the bottom of the pan. Add the spices and the garlic. Bring to a simmer.
- Once simmering, add the beans and the stock. Simmer for 1-2 hours until the beans begin to split and thicken the soup slightly. Add salt to taste and serve with fresh cilantro if desired.
- This soup will last 7 days in the refrigerator and a month in the freezer and is a great lunch or dinner meal!
If you try making this soup at home, then let me know how it went in the comments! Enjoy!!