Kidney Bean and Spinach Soup with Cornbread Waffles

This lovely soup came from the World Market cook Soup, a Christmas gift from my fabulous husband. I adapted it for the crock pot.

Kidney Bean and Spinach Soup
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 corn cob, kernels stripped off
2 cups kidney beans, soaked over night
4 cups water
4 cubes chicken bullion
1 bunch spinach, washed and shredded
1/2 lb chopped bacon

Place all ingredients in crock pot. Cook on low for 8-10 hours, until flavors are well blended.

Simon helped me make cornbread waffles to accompany the soup. The recipe actually comes from the back of a Jiffy Mix box - it was easy and delicious.

Cornbread Waffles
1 pkg Jiffy corn muffin mix
1 egg
2 tbsp butter, melted
3/4 cup milk

In medium bowl, stir all ingredients until just blended. Cook according to waffle iron instructions for regular waffles.

Stewed Collard Greens and White Beans

Two things very Southern: greens; white beans. Combining them: genius. This recipe that I adapted from the geniuses at Living Simple magazine is an instant family favorite.

Stewed Collard Greens and White Beans
12 oz dry cannellini beans
2 tsp chili oil
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp red pepper flakes
1 bunch collard greens (about 2 lbs) stems removed and leaves cut into 3 inch thick strips
1 3-4 inch piece Parmesan rind
7 cups water
coarse salt
2 tbsp red wine vinegar

1. Cover beans with 3 inches of water in a medium pot. Bring to a boil. Remove from heat and cover for one hour. Drain.
2. Heat oil in a large pot over medium-high heat. Saute onion, garlic, and red pepper flakes until tender, about 4 minutes.
3. Add collard greens in batches, stirring until wilted. Add beans, Parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender, about 1 hr 20 minutes.
4. Season with salt and vinegar.
5. Yields 6 servings; each serving 350 calories

I am having a busy week getting my Avon business set up. Visiting your blogs is a great, relaxing, just for me activity in which I am about to indulge. Shannon mentioned that Avon sells great bubble bath - indeed they do. They even have Gourmand bubble bath just for us foodies; it comes in Berries and Cream, Chocolate Cherry Cake, and Caramel Truffle (click if you want to see for yourself:) As a disclaimer, I get to tell you that I am an independent Avon representative. 

Crock Pot Black Bean Soup - 4 points

My mother has this theory that she heard from a friend; beans will not cook to softness if they are accompanied by tomatoes. When my mother is not at my house, this theory proves false. I cook Namibian beans all the time, tomatoes included, and they are delicious. As soon as my mom is on the scene, though, the theory inexplicably starts working.

I have made this recipe many times, so I decided it was safe to make for my mom and dad despite the bean/tomato combo. Epic fail. The beans didn't cook. I couldn't believe it! We managed to soften the beans up by boiling them for several dozen minutes. Since my mom is not at your house (as far as I know) these should cook as beautifully for you as they have for me every other time I have made them.

Black Bean Soup

1 lb dried black beans

2 (10 oz) cans tomatoes and chilies

1 medium onion, chopped

1 medium bell pepper, chopped

1 clove minced garlic

14 1/2 oz fat free chicken broth

Cajun seasoning, to taste

1. In a medium bowl, cover beans with water. Soak overnight. Drain well.

2. Place all ingredients in crock pot. Cover and cook for 5-6 hours on high.

3. Remove 2 cups of beans from the crock pot. Mash them with a potato masher until smooth. Return them to the crock pot and stir to combine.

4. Yields apx 20, 4 point servings (1 cup per serving)

Music Friday... I am really trying to get Music Friday back on Friday, so here is the song randomly selected for you by my zen. This time I am not giving you a video of the artist singing. The song, "All By Myself" was hilariously featured in one of my favorite moves of all time Bridget Jone's Diary; enjoy:)

I've been happily checking things off my list. Today was 323. Introduce Simon to the greatest cartoon movie of all time: Robin Hood.

Methodist Bean Casserole - 9 points

A teacher asks each of his students to bring in an object that represents his/her spiritual beliefs and present that object to the class. On the day of the presentation, the first boy arises and says, "I am a Catholic. This is my crucifix." The second boy arises and says, "I am a Baptist. This is my Bible." The third boy arises and says, "I am a Methodist. This is my casserole dish."

All jokes aside, we Methodists are quite serious about our covered dish dinners (also known as dinner on the grounds or potluck). These gatherings are a chance for the church members to show off their culinary skills. Most people tend to make the same dish over and over again, knowing that it is their best. You can always count on Mary Ellen's barbecue brisket or Joe's sweet potato pie. There is always an elite group of members who make the best of the best dishes; they are the royalty of the covered dish dinner.

I don't have one dish that I always take - I am still looking for that signature dish. For my first covered dish dinner in Tennessee, I committed a terrible faux pas. I took banana cream pudding. Ms. Ethel Lee, you see, always brings her world famous, slap your mama, banana cream pudding. Not only did I bring the same dish...even worse....mine was better! That is because my banana cream pudding kicks butt; it is the best ever. It is untouchable. It contains enough fat and sugar to give you an immediate cardiac arrest/diabetic coma. It might have been okay, except that one of the male members loudly announced to his table that "whoever brought that banana pudding...it's even better than Ms. Ethel Lee's." I was persona non grata.

It is my desire to never, ever repeat that experience again. So, I try to play it safe and take something that is not earth shatteringly good. This last week, though, I really wanted to make my beans. I was not sure whether to be chuffed or irritated when I heard people start asking about them. "Who made these beans, was it (Insert the name of one of the elite of the covered dish)? No? Well, then who brought them?" Hmmm... a compliment that they like them, but a bit of an insult that they went through a phone book of people before someone pointed out it was me.

A great many folks asked for the recipe. I am sharing it with you first!

Methodist Bean Casserole
1 lb lean ground beef, browned and drained
1 lb bacon, browned, drained, and chopped
2 cans pork and beans
2 cans lima beans
2 cans kidney beans
1/2 cup ketchup
3/4 cup brown sugar
1 tsp prepared yellow mustard
1 tbsp vinegar
1/2 cup chopped onion

1. Combine all ingredients in a large casserole dish. Bake at 350F until bubbly.
2. 9 points per cup serving

They may not look pretty, but, believe me, they taste great. Just make sure someone else at the covered dish isn't famous for their baked beans. You wouldn't want to upstage them.

I failed to give you my menu plan last week in my tizzy of preparing for guests. Here is my plan for this week.

Sunday

pasta salad for church picnic

bread and butter pickles for church picnic

root beer sloppy joes

chocolate pie

Monday

hummus on toast

Tuesday

cheeseburger quiche

Wednesday

kailua monkey smoothie

zucchini muffins

French omelet

Thursday

minty yogurt chicken

Friday

night out

Saturday

stewed collard greens with white beans



Namibian Beans - 5 points

During my gap year, I had to spend some time in Johannesburg getting medical treatment. My parents were unable to travel with me for one of my many trips there, so a nurse generously let me stay in her house for a couple of weeks. I had a lovely time getting to know her, playing with her dog when she was away during the day, and eating her delicious cooking in the evenings.

Before moving to Jo’burg, the nurse had worked at a clinic in Namibia. The Namibian nurses had taught her many delicious vegetarian dishes, including a fabulous way to prepare beans. These Namibian beans became an instant favorite of mine. They are fabulous straight out of the pot – and possibly even better the next day, spread on a low carb tortilla with a little fat free sour cream. Mmmmm….

Namibian Beans

2 lb dried pinto beans

1 cup fresh tomatoes, chopped

1 ½ cups chopped onion

salt to taste

1. Follow package directions for soaking beans.
2. In a large pot, combine onions, tomatoes and beans. Pour in enough water to cover plus one inch.
3. Bring beans to a boil, remove any foam from the top of the water. Reduce heat and simmer for 4-5 hours.
4. Remove 1 cup of beans from the pot. In a medium bowl, mash beans into a paste. Return the paste to the pot and stir (this will thicken the beans).  Salt to taste.
5. Yields 16, 5 point servings

These can also be made in the crock-pot. Just leave the beans, tomatoes, water, and onions over high heat for 7-8 hours.