Cooking from the Pantry: A Pot of Beans

Cooking from the pantry can start with a pile of beans!

For the next few weeks, it’s going to be important to practice social distancing to slow the spread of COVID-19 in our community. Because we’re following instructions and staying at home, we took a long voyage to the back of the pantry today, with side trips to the fridge and the freezer. Of course, we unearthed forgotten treasures…and made a beautiful meal for the family.

We started with the spice cabinet, hit the vegetable crisper, and fished a leftover lamb shank out of the freezer. Bags of rice and beans were easy pickings, too. It was easy and fun. And the unfamiliar event of sitting around the table for a weekday lunch has never been more satisfying.

Ingredients

1/2 c Pumpkin seeds

2 T Cumin seeds

1/2 t Celery seeds

1/2 t Fennel seeds

2 t Black mustard seeds

4 Hot “Green finger” chili peppers

2 Yellow onions, large

4 Carrots

1 Can of tomatoes, 28 oz

4 c Dried beans (we used red beans)

1 Lamb shank (substitute any soup bone or any fatty meat here)

2 Beef bouillon cubes

1 qt Water (more if necessary)

3 T Dried basil

3 T Dried oregano

1 T Aleppo pepper

4 Dried lemons (optional…some people like their salty tang and some do not)

Instructions

In an iron skillet, toast pumpkin, fennel, mustard, celery and fennel seeds. Set aside in a bowl when golden.

If your protein source is from leftovers, as ours was, no prep is necessary. If it is fresh, braise it now with a little oil over high heat, and set aside.

In a large soup pot, sautée at medium to high heat, peppers, onions and carrots until onions are translucent.

Add tomatoes, beans, basil, oregano, Aleppo pepper, bouillon, lemons, and water. Stir until well combined. Add your protein. Lower the heat to simmer. Cook covered for 45 minutes or until beans are tender.

Serve with rice.

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!