Let’s begin the new year by cooking something new: Anasazi beans. These heirloom beans have an interesting history. The beans shown here are from a farmer’s market in Taos, New Mexico, which is the closest town to the Taos Pueblos. My brother’s family purchased the beans while on a cross-country driving trip from California. Along the way they visited several American Native Indian cliff dwelling sites and ruins. I made a hearty soup with the beans.
Here’s a lentil soup that invites you to come back for a second helping. If you are not sure that you like lentils, then try this soup. It is smooth and flavorful — one of those recipes that I’ve held on to for years from an old Bon Appétit magazine. And it fits into a healthy Mediterranean Diet.
When a co-worker mentioned that she was going to cook split pea soup for her family; I thought to myself that I haven’t eaten this soup since I was a child. Split pea soup was a standard menu item on Saturday lunches, but I have never tried to make it myself since growing up. And I really like this soup. So Val sent me the general recipe via Facebook and here’s my attempt at the soup. Continue reading
Lentil soup is easy to make, tasty and quite healthy. I recently received a flyer from “Dried Bean Quarterly” discussing the nutritional value of lentils. It made we wonder why I’m not cooking with lentils more often.