Curried coconut black-eyed peas soup

I am cooking my way through the Vegan Beans Around the World book but as is typical, I am modifying the recipes as I go based on what I have on hand and my taste. The book is great though and I highly recommend it. Delicious ideas!

Curried coconut black-eyed peas soup

2 cups dried black-eyed peas
2 tbsp coconut oil
1 large onion, chopped
2 cloves garlic, minced
1 yellow pepper, chopped
1/2 tsp dried chili flakes
1/2 tsp dried thyme
1 tsp curry powder
6 small tomatoes, chopped or 1 cup diced tomatoes with juice
3 cups vegetable stock
1 tsp salt
1 pkg/can coconut milk
1 tbsp lemon juice

Sort and soak the peas overnight in cold water. Make sure there is at least 1" of water over the top of the beans. The following morning, rinse the beans, cover with water in a large saucepan, bring to a boil, cover the pot, reduce heat and simmer for 1-1.5 hours. Time will depend on how soft you like your peas.

In a large saucepan, heat the oil on medium heat then fry the onion, garlic and yellow pepper until soft. Add the chili flakes, thyme and curry powder and mix through the ingredients in the pot. Add the tomatoes and stir. Add the stock and cooked peas. Bring to a boil, cover and reduce heat to simmer for 20 minutes.

Stir in the coconut milk. Bring back to a boil. Just before serving, add the lemon juice and taste to see if more salt is required. Makes enough for supper for 2 and two extra lunches.

Sorry the pic is upside down...


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Dried Mixed Bean Soup

So I am going to try to post a new legume and pulse recipe each week. I have three bean books to work through so hopefully there will be a good variety of recipes. This week I used the slow cooker again and made a bean and veggie soup. It cooked 10 hours on low and the beans were very soft. We probably could have eaten it 2 hours earlier but work schedules dictate the time for supper!

Mixed Bean Veggie Soup

1 lb mixed dried beans (mine were white, black and black-eyed peas but be aware that the black beans will make the soup black instead of clear)
6 cups veggie stock
1 tsp dried chillies
1 tsp salt
1/2 tsp baking soda
Veggies (I used chopped carrot, onion, broccoli, cherry tomatoes and kale)
More water
Soy sauce

Check the beans for any small rocks or other nastie.

Put the dried beans and stock in the slow cooker. Add the salt, chillies, and baking soda. If you are going to be around at the half way mark, stop there, put the lid on and cook on low. If not, go to the next step.

Add the veggies and make sure there is enough liquid to cover the veggies. I had to add another 4 cups of water. Cook another 4 hours for a total 8 hours cooking time. You can also wait for the last two hours or so for less cooked veggies. Depends on your preference.

Taste and add soy sauce to add a bit more depth of flavour or more salt as desired. Serve with crusty bread.






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