A Different Bean Soup

I have been craving bean soup ever since my friend, Bill LaFevre, posted that he was making split pea soup a couple weeks ago. I even thawed a ham steak thinking I would make bean with ham soup. But at the same time, I thawed the beef shanks I got with my last CSA delivery and figured I would find something to do with those as well.

Because ham keeps better than raw beef, I decided to braise the beef shanks first. I braised them in chianti and port with onions and garlic. It made my house smell heavenly and the result was quite yummy. But even better than that, the wine/port mixture I braised the meat in became this beautiful wine stock. As soon as I tasted it, I abandoned the idea of bean with ham soup and decided to use the beef and stock to make my bean soup. I was not disappointed! This will probably become one of my go-to fall soup recipes!

Braised Beef and Bean Soup

2 beef shanks** (about 3 lbs)
1/2 bottle chianti
1 cup tawny port
1 lg sweet onion
3 cloves garlic
1 Tbsp Magique herbs***
1 Tbsp Olive oil
3 cups fresh "dried" navy beans*
32 oz beef stock
3 carrots
Water as needed
Salt and pepper, to taste.

Directions
Braising beef

Combine chianti, port and herbs in a zipped bag. And beef shanks and turn to coat. Seal bag and marinate in the refrigerator for up to 24 hours.

In a large skillet, heat olive oil over medium-high heat. Sear beef shanks on both sides, about 3 minutes.

Slice onion thin and place in crockpot with garlic. Place beef shanks on top. Pour marinade over beef and cook, on HIGH, for 1 hour. Once the liquid is boiling, reduce heat to LOW and braise 6-8 hours.

When meat has pulled away from the bones, remove shanks and vegetables to a plate. Allow to cool enough to handle and pull as much of the fat, plus bones, from the meat. Chop the rest.

Cool the remaining stock until fat sets. Remove the fat.

Assembling the soup

In a large Dutch oven, combine beef, wine stock, beef stock carrots, beef stock and beans.  Bring to a boil. Cover and reduce heat to simmer. Cook, covered, for about 2 hours, adding water ad needed, until beans are cooked. Adjust seasonings.

*farmers market ingredients
**CSA ingredients
***fleur de sel aux herbes de provence

Chicken Chili

A couple weeks ago at the farmers market, I bought a couple pounds of fresh navy beans.  Something that I discovered being a member of a CSA, was that fresh "dried" beans are so much better than beans from the grocery store!!!!  You don't even have to soak them.  I even talked mom into buying some.  Since I went to Sam's Club the other day, I had purchased a rotisserie chicken ($4.99 for a very large bird!).  So, this morning, I decided to make white chicken chili.  Of course, it helps if you check to make sure you have all the ingredients!  But when I looked in my cupboard, I didn't have green chiles.  So, I looked in my pantry and found a jar of medium hot Hungarian peppers (also from my CSA).  I've actually had them set aside because I wasn't sure what I wanted to do with them.  I figured they would be a good substitute.  Well, it only took an hour of simmering for the beans to cook and the peppers were better than green chiles!

White Chicken Chili

• 1 lb fresh "dried" navy beans*
• 6 cups chicken stock
• 2 Tbsp extra virgin olive oil
• 1 medium sweet onion*
• 4 medium hot Hungarian peppers**
• 1 Tbsp minced garlic
• 3 cups shredded chicken breast
• 1 1/2 Tbsp ground cumin
• 1 Tbsp dried oregano
• Salt & Pepper, to taste

 Rinse the beans and sort.  Place in a large Dutch oven and add chicken stock.  Bring to a boil; then reduce heat to a simmer.  Cover and cook.  While beans are cooking, chop onions and peppers.  Heat olive oil in large skillet; add onions and saute until they become translucent.  Add the peppers, garlic and chickens and heat through.  Add these to the soup.  Add seasonings.  Bring to a boil; cover and simmer for 1 1/2 hours, or until beans are cooked.  Add water as necessary.

*Farmers market ingredients
**CSA ingredients 

Beans and Ham

Happy July 4th, our nation's birthday!  And it is so beautiful outside today!  Currently 75 and sunny, a perfect day for a picnic!  So, today's menu includes ribs with my homemade bbq sauce and and new try at beans.  I was looking for a baked bean recipe, but the one I came across that gave me a start was a stovetop version.  I, of course, had to improvise with ingredients, but they turned out quite yummy.  This is a spicy version of Navy Beans with Ham.

Spicy Beans with Ham

• 2 small candy cane onions, chopped**
• 2 green garlic, minced**
• 2 Tbsp olive oil
• 2 cups Michigan ham, chopped
• 1 (14.5 oz) can Original Rotel tomatoes, with juice
• 2 (15-oz) cans Navy beans, drained and rinsed
• 1/2 cup sorghum*
• 1 Tbsp spicy brown mustard
• 1 Tbsp cider vinegar
• 1/8 tsp fresh-ground pepper

Heat oil over medium heat.  Add chopped onions and cook until translucent, about 5 minutes.  Add garlic and ham and cook, stirring, for about 3 minutes more.  Add remaining ingredients and mix well.  Cover and simmer for 15 minutes or until the liquid reduces by half. 

*CSA ingredients
**Farmers market ingredients