Thursday, 5 September 2013

Traditional Boston Bean Soup

Pea and bean soup is designed for the busy lifestyle. It is a fast and convenient recipe packed with nutrition and flavor. If you want a meal that will give you a high boost of energy whip this up. This simple gourmet recipe is made dried beans and dried peas. Both of which can be stored for long periods in the pantry so you can make this any time of the year or day. This is a comforting food that will chase the doldrums away. To make this simple gourmet  recipe use navy or kidney beans. To make this soup you can also use either the green or yellow dried peas. To make a simple pea and Boston bean soup the other ingredients you need include onions, butter, water, and salt and pepper to taste. 

You can play around with this healthy gourmet recipe and add the herbs or your choice. Or you may add some chili if you want some spice and curry if you want a little kick. Yellow peas have a milder flavor than the green varieties. If both are available, choose the green dried peas over the yellow peas. You need to soak the dried peas and the dried beans in water overnight or for at least six and not more than eight hours before making this soup. Because they cook down into a thick and creamy texture when heated over a long and slow fire dried peas and dried beans are ideal for making soup. They are also starchy and filling and melt quickly. When soaking the beans and the peas do not add salt to the water as this can toughen the ingredients. Drain out the water completely after the peas and beans had been soaked overnight. When boiling the peas and the beans start with cold water. Boil the ingredients with a lid on the pot. Once the mixture boils, reduce the heat to a simmer. Tilt the lid slightly to allow steam to escape. Cook until tender and mushy.

7 oz. dried peas (soaked in water overnight)
2 cups Boston beans (soaked overnight)
1 onion, peeled, chopped
4 1/4 cups water
2 tablespoons melted butter
Seasonings to taste

1. Boil the peas, beans, onions and seasonings in a saucepan, with the water for about 90 minutes. Before turning off the heat make sure the gravy is thick.

2. Into the soup pour the melted butter, stirring well. Serve hot.

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