Wednesday, April 2, 2008

Food for a week

There's no escaping it. We are in a recession and we must tighten our fraying belts. So, in the vein of eating like a king and not paying for it, this recipe is solid and delightful. Adapted from Gourmet's BBQ Bean Soup, I have substituted mushroom stock and crushed tomatoes for the beef stock, added some other items. It's vegetarian, very filling, and makes about thirteen cups. Fabulous with jalapeno corn bread and some Greek yogurt for dinner. Or in the morning with an over-easy egg placed lovingly on top; spicy breakfast. Enjoy these all week long.

Vegetarian BBQ Bean Soup

2 1/2 cups chopped onion
3 garlic cloves, minced
1/4 cup vegetable oil
3 tablespoons chili powder
3 tablespoons ground cumin
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1 32-ounce can whole tomatoes including the juice, chopped
1 32-ounce can crushed tomatoes
three 16-ounce cans pinto beans, drained and rinsed
two 7-ounce bottles roasted red peppers, rinsed, drained, and chopped
1 1/2 cups mushroom stock
1/4 cup molasses
1 1/2 tablespoon Tabasco
1 16-ounce can golden hominy
2 teaspoons cider vinegar, or to taste

In a kettle cook the onion and the garlic in the oil over moderate heat, stirring, until the onion is softened, stir in the chili powder, the cumin, the allspice, and the cloves, and simmer the mixture for 1 minute. Add the tomatoes with the juice, the beans, the hominy, the roasted peppers, the broth, the molasses, the Tabasco, and salt and pepper to taste and simmer the soup, covered partially and stirring occasionally, for 1 1/2 hours. Stir the vinegar into the soup and simmer the soup until it is heated through.

Serve with a little bit of Greek yogurt on top and diced jalapenos, Enjoy!