Eliminating microplastics from my diet has produced numerous recipes, but a good kidney bean soup needed molasses to make its debut. Shucks, in these No MPs Recipes, no bean-based concoction had yet made the grade regardless of the type of bean used.
NOTE: For a full backstory and explanation of the need to “decontaminate the salt”, see Berrymato Power Shot Smoothie.
Two days ago, inspiration struck. Either that, or procrastination couldn’t keep me away from the project any longer. We were doing our part in the massive Freezing of America with overnight temperatures dropping near or below zero, enough snow was on the ground to make sure no casual observer mistook New Year’s Eve for midsummer, and it was time to get with it.
I’d learned a couple of things from previous efforts. Specifically, it would be safer to go for a “beans-and-just-beans” dish rather than chili or something complicated, and the cooking times listed on the beans package is way off base. They say to wash the beans and then soak them overnight for “at least 6 to 8 hours,” and maybe that’s all right even though I tend to leave them soaking for more like 16 hours. But they also say that after rinsing the soaked beans and then cooking them that they should be tender enough to eat in “1 1/2 to 2 hours.”
Which may be right, but I’d like to know in what universe that’s reality. It usually takes more like 4 hours of cooking time in our kitchen.
All righty, then. On to the recipe…with one caveat. Amounts listed are estimates for all of the spices, as I never measure those, just fling the shaker jars around over the pot until things look right.
KIDNEY BEAN SOUP WITH MOLASSES
+ 2 cups dry kidney beans
+ 6 cups or more of distilled water (we don’t ingest tap water)
+ 1 tbsp. Red Utah Jurassic Salt
+ 1 tbsp. thyme
+ 1 tbsp. rosemary
+ 1 tbsp. parsley flakes
+ 1 tbsp. onion powder
+ 2 tbsp. garlic powder
+ 1 tbsp. cumin
+ 1 tbsp. Turbinado sugar
+ 2 tbsp. molasses
1. In medium saucepan, soak beans overnight in 6-8 cups water.
2. Drain soaking water from pan, rinse beans with fresh water, add 6-8 cups of water to rinsed beans, then cook on medium heat (soft boil) until beans are getting noticeably softer (about 2 hours in our kitchen).
3. Add remaining ingredients to water/bean mixture, stir once, and add more water if necessary to keep beans well below surface. Continue cooking until tender, stirring occasionally if the mood hits you.
That’s all there is to it. So far, I’ve had two small bowls of this soup, using it as a side dish right along with the rest of my meal, and there’s plenty left over for tomorrow. Pam’s had one bowl and loves it as well. This recipe goes light on the molasses in my opinion; I wouldn’t mind doubling the amount–but if Mama ain’t happy, ain’t nobody happy, so for now I’m leaving it as is.