Bead-Like Beans

September 1, 2009

Bead-Like Beans!

UBC Beans

I could not resist buying these beautiful, fresh beans from UBC Farm on Saturday. They looked ready to be strung onto a jeweler’s cord to make a long necklace, one that can be wrapped about your neck two or three times and worn with a chic, fitted black turtleneck, full skirt and long boots. I resisted – eccentricity must be avoided whenever it arises. As it is I succumb to sequins more than I ought to. So instead of accessorizing with these lovely beans – I think they’re scarlet runner beans but I’m not positive – I made a fresh and flavourful bean soup.

Serves 6 – 8

2 1/2 cups fresh scarlet runner beans*, simmered in lightly salted water for about 20 minutes, drained

1 poblano pepper, roasted, peeled, seeded and diced**

2 tablespoons extra-virgin olive oil

2 medium cooking onions, diced

1 carrot, peeled and diced

6 cloves garlic, minced

2 teaspoons toasted, ground cumin seeds

1 teaspoon dried oregano

1 1/2 teaspoons sea salt

1 teaspoon hot smoked paprika

2 ears of fresh corn, stripped

1/2 jalepeno, minced

1 red bell pepper, diced

1 cup cooked brown rice, optional

1 ripe avocado, diced

lime wedges

Swirl extra-virgin olive oil into a large, heavy pot over medium heat. Add diced onions and sweat for about five minutes, stir in carrots and cook for another five minutes. Add garlic, cumin, oregano, sea salt and paprika, let cook for another two minutes, the contents of your pot will now be pungently fragrant! Stir in corn, jalepeno, red pepper and add four cups of water. Bring to a simmer, stirring occasionally. Add the cooked beans, roasted poblano and cooked brown rice and heat through. To serve, garnish with diced avocado and a generous squeeze of lime. And don’t hesitate to have a firm word with me if you ever catch me wearing a market ingredient as an accessory. I think eccentricity can sneak up on a person.

Bean Soup

Bean Soup

* Use another type of bean, fresh or dried, if you can’t find these ones – try pinto or black beans. You could even open up a tin if you want to save some time.

** Also, no poblano? No problemo, just up the smoked paprika from 1 teaspoon to 2, or even 3 teaspoons.


3 Responses to “Bead-Like Beans”

  1. jevanshead said

    Informative and delicious. I think you may give that rock stacking guy on the seawall a run for his money.

  2. Dad said

    Beans beans the muical fruit, the more you eat the more you toot, so eat more beans at every meal! Aw poetry, I always excelled. Do you recall my winning a first place with my bean recipe? No end of talent, eh?

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