Azure Jane Lunatic (Azz) 🌺 (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
azurelunatic) wrote2019-09-23 01:49 am
azurelunatic) wrote2019-09-23 01:49 am
Entry tags:
Alas, beans
I screwed up some perfectly good soup tonight, but it's at least edible to me. I had two bowls.
I started from this recipe for bean and bacon soup but lost the plot a bit. Mostly by letting it run too dry and letting the layer at the bottom scorch.
I soaked 1 pound of small white beans.
In the great IKEA cast iron Dutch oven that works just as well as the fancy one, my pride and joy, I fried 3 lbs cut up bacon on the stove top.
When it was done, I removed it to another dish and drained half the grease into a jar to improve the day of some potatoes later.
Meanwhile I had been chopping 1 medium onion, a generous handful of baby carrots (the only form that doesn't turn to Not-Food in this 100% ADHD household), and 4 sticks of celery.
Mindful of what happens when you dump water into molten pig fat, I narrowly avoided a HAMCANOâ„¢ when adding 1lb cubed ham. (Pre-cubed was on sale this week. I had a coupon.)
After that had browned some, I added the chopped vegetables. There were enough that I was worried about the capacity of the pot when all the ingredients were in. I should have put garlic in, but I forgot.
I put the lid on and let them think about things for a while, stirring intermittently.
The vegetables were much reduced after cooking.
I added the beans and, in retrospect, not enough liquid.
I added some Montreal steak seasoning, some thyme (dried), and a generous shake of chicken bouillon powder because we don't always have stock handy. I should have added salt but didn't.
I floated two bay leaves in.
I brought it up to a simmer on high, reduced the heat to medium, and left it for a half hour.
I should have added more liquid after that half hour. I didn't.
I smelled scorched beans after another 15 minutes, and galloped into the kitchen. I added more water and carefully didn't scrape up the bottom.
After a little longer, I added 3 tablespoons of frozen tomato paste and a generous sprinkle of paprika. I should have also added dried dill.
After another 10-ish minutes, I took it off the heat.
After it's almost cool enough to eat is when you add the shredded cheddar cheese and a bacon garnish.
I added salt to taste, which made it better. I pretended the scorching was artificial smoke, and half succeeded at believing it.
Unfortunately I'm probably the only one who will consider it food due to the scorching, but that's okay. I have two bowls in the freezer and one for tomorrow, and some leftover bacon pieces.
I intend to try again eventually.
I started from this recipe for bean and bacon soup but lost the plot a bit. Mostly by letting it run too dry and letting the layer at the bottom scorch.
I soaked 1 pound of small white beans.
In the great IKEA cast iron Dutch oven that works just as well as the fancy one, my pride and joy, I fried 3 lbs cut up bacon on the stove top.
When it was done, I removed it to another dish and drained half the grease into a jar to improve the day of some potatoes later.
Meanwhile I had been chopping 1 medium onion, a generous handful of baby carrots (the only form that doesn't turn to Not-Food in this 100% ADHD household), and 4 sticks of celery.
Mindful of what happens when you dump water into molten pig fat, I narrowly avoided a HAMCANOâ„¢ when adding 1lb cubed ham. (Pre-cubed was on sale this week. I had a coupon.)
After that had browned some, I added the chopped vegetables. There were enough that I was worried about the capacity of the pot when all the ingredients were in. I should have put garlic in, but I forgot.
I put the lid on and let them think about things for a while, stirring intermittently.
The vegetables were much reduced after cooking.
I added the beans and, in retrospect, not enough liquid.
I added some Montreal steak seasoning, some thyme (dried), and a generous shake of chicken bouillon powder because we don't always have stock handy. I should have added salt but didn't.
I floated two bay leaves in.
I brought it up to a simmer on high, reduced the heat to medium, and left it for a half hour.
I should have added more liquid after that half hour. I didn't.
I smelled scorched beans after another 15 minutes, and galloped into the kitchen. I added more water and carefully didn't scrape up the bottom.
After a little longer, I added 3 tablespoons of frozen tomato paste and a generous sprinkle of paprika. I should have also added dried dill.
After another 10-ish minutes, I took it off the heat.
After it's almost cool enough to eat is when you add the shredded cheddar cheese and a bacon garnish.
I added salt to taste, which made it better. I pretended the scorching was artificial smoke, and half succeeded at believing it.
Unfortunately I'm probably the only one who will consider it food due to the scorching, but that's okay. I have two bowls in the freezer and one for tomorrow, and some leftover bacon pieces.
I intend to try again eventually.
Re: I Am Not A Cook