Anyone else live in Chicago? So you know the calendar seasons mean very little. It’s still cold in my city but technically, it is Spring, so I’m going to dust off my light jackets, open-toed heels, skirts and breezy blouses to wear again in about 4-6 weeks.
I have been a little obsessed with eating fiber lately, and I swear it has nothing (everything) to do with losing some weight before summer gets here, so here’s a wonderful recipe I like to call the Million Bean March! Although it’s more like 15 beans. But it’s so high in fiber you’ll be thanking me (or cursing me) the next day or two. It’s made with chilis so it has an extra kick.
Now, I work full time so cooking is done in my free time, in between all of my other obligations, so quick and healthy dishes like this are always at the top of my “to make” list, especially during the working week.
Here’s what you’ll need:
1 16 oz. bag of Goya dried 15 bean mix (usually found in the “ethnic” foods aisle).
4 cups chicken stock.
4 cups water.
2 green onions (chopped)
4 cloves garlic (minced)
1 serrano pepper (sliced)
1 jalapeño pepper (sliced)
1 Tbls Gumbo seasoning mix*
1/8 tsp ground cumin
Kosher salt and black pepper to taste
Dash of paprika
About 2 cups extra boiling water to replenish (on the side)
Sharp chef’s knife
First, bring the water and chicken stock to a boil. Add the beans, and bring to a boil, then simmer and cover.
In the meantime, chop your vegetables. The beans are going to take longer to cook so take your time.
When you’re done, add the seasonings and veggies, bring to a boil again, then simmer, and cover. Stir occasionally, replenish the water if it falls below bean level.
In about 90 minutes or so, the soup was done. Now, you can also soak the beans overnight to soften them, but I don’t always remember the night before to prep food for the next day’s dinner, so don’t worry if you forget to do it – your soup will still come our very nicely.
*This is a mix of dried onions and garlic and some cajun spices. Replace with dried onion, garlic, paprika, black pepper, salt, thyme, dried basil, celery seed, and cayenne.