Scoop tablespoonfuls of tomato paste onto a plate and freeze until solid, then keep in a resealable bag in your freezer until needed (no need to thaw it first). Cajun cuisine uses a trinity (celery, green bell pepper, and onion) and many Latin cuisines use sofrito (peppers, onion, garlic, and cilantro). Mirepoix is used most often in French and American cooking. Remove from the heat cover and let stand for 1 to 4 hours or until beans are softened. Remove the meat from the ham bone, chop the meat, and then return the diced ham to the pot. Boil, then reduce heat to low and simmer for about 1 hour. Add chicken broth, beans, thyme, ham hock, and bay leaf. These are also called aromatics because they give off such a great aroma when sautéed. Directions Place beans in a Dutch oven add water to cover by 2 in. Sauté garlic and carrots, onion, and chopped celery, in butter. Mirepoix (pronounced meer-PWAH), is the French word for a combo of diced celery, carrot, and onion. Save dried herbs for slow cooker meals and spice mixes. If you don't have kitchen twine, use one of the sprigs to tie the others together. Serve this soup with crusty bread or buttermilk drop biscuits for a family meal that feels like true comfort food.įollow this rule for using fresh versus dried herbs: For soups that have a short cook time like this recipe, use fresh thyme sprigs rather than dried. (Using leftover ham also makes this a fantastic lunch the next day.) Canned beans also save time they only need a ten-minute simmer before it's ready. The secret to this soup is store-bought diced ham: it lets you skip all the prep and adds a salty, smoky flavor to the broth without having to simmer a ham hock for hours. Simple, hearty ham and bean soup is the kind of easy dinner recipe you can fall back on again and again, especially in cold months.
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