Dry beans and Bean Soup

Great Northern Beans

Great Northern Beans drying

This year we grew enough beans to dry and sell at the winter markets. We have Pinto, Great Northern, Kidney and some Bumble Bee. We also have a soup mix which includes the Pinto, Great Northern, Kidney, Purple Bean, Green Pea, and Bumble Bee.
We enjoyed bean soup this week for lunch.

20131107_130601
This is what I did:
Sort through and rinse beans. Cover the beans/peas with cold water in a large sauce pan or small stock pot with water (good time to skim off any floating debris missed during washing). The traditional method is to soak overnight and then drain off the soaking water. If you want them right away, you should rinse them and cover with a couple inches cold water, bring to low simmer and then turn off heat. Let rest an hour, pour off water and your beans are ready for any recipe.

beans soaked

beans soaked

After beans/peas are soaked, pour off water and then cover with water. Add two bay leaves, several grinds of pepper, one onion chunked, one clove of garlic minced, and a 1/2 teaspoon salt (I used French seasoned sea salt). Bring to simmer and cook 1 hour or 1 1/2 hours. Add 2-4 carrots, diced (depending on size), and 2 stalks of celery diced, and 8-16 oz canned tomatoes (stewed, diced, whole, etc – mine are somewhat chopped and packed in 15 oz jars). Cook for another hour, checking seasoning before serving.

Naturally, any soup recipe you would make with beans would work. I love a ham bone cooked with the beans, or sliced chorizo or smoked turkey added at the end. Kale is always good. So, there’s all sorts of ways to have fun with beans!

beansoup

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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