CAJUN 15-BEAN SOUP
Adapted via FatFree Vegan
Serves: 8 to 10
♦ 1 (20-oz) package 15-bean mix (discard spice packet if included)
♦ olive oil
♦ 1 large onion, minced
♦ 1 tsp kosher salt
♦ 3 garlic cloves, minced
♦ 1 (6-oz) can tomato paste
♦ 1/2 tsp freshly ground black pepper
♦ 1 – 2 tsp chipotle chile pepper powder
♦ 1/2 -1 tsp cayenne powder
♦ 1 1/2 tsp dried oregano
♦ 1 (15-oz) can stewed tomatoes
♦ 1 (15-oz) can diced tomatoes
♦ 2 tsp liquid smoke
♦ salt and pepper, to taste
Rinse the beans, and place into a large pot – pour in enough water to cover by at least 2 inches. Soak the beans overnight; drain and rinse the following day, and set aside.
Heat oil in a dutch oven (or deep skillet), and add the onions with salt – cook until translucent and slightly caramel in color , 7 to 8 minutes. Add the garlic and tomato paste, and cook for an additional minute. Add the spices, and stir until just fragrant.
Stir in the canned tomatoes (with juices) and beans; fill one of the empty tomato cans with water and add to the pot. Bring to a boil, then reduce to a simmer and allow to cook, covered, for 20 minutes. Remove the lid and allow to cook for an additional 5 to 10 minutes (checking the texture of the beans regularly). Stir in the liquid smoke, and allow to cook for an additional minute or two; season to taste with salt and pepper. Serve warm – will keep in the refrigerator for up to a week, and up to 3 months frozen.
To read more about this dish and my musical pairing, click HERE.