Pot-Likker and Cranberry Bean Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
I got this from a great vegetarian cookbook, Cookin' Southern Vegetarian Style by Ann Jackson. For those of you who don't know, pot-likker is the leftover water after greens have been cooked, it is delicious and nutritious and a true southern treat. Ingredients:
1 cup dried cranberry beans |
2 yellow onions, chopped |
5 red potatoes, chopped |
1 bunch kale or 1 bunch collard greens |
4 -5 cups vegetable stock |
salt |
pepper |
2 -3 tablespoons olive oil |
2 -3 tablespoons soy margarine |
Directions:
1. Put the beans and one of the onions in a soup pot and cover with vegetable stock. Simmer for 2 hours.
2. In a separate pot heat the oil, then add the other onion and the potato. Cook for 5-10 minutes or until potatoes are about half-way cooked, then salt generously.
3. Top the potatoes with the kale or collard greens, turn down the heat and cook covered for about 15 minutes.
4. Carefully add this to the beans and simmer until the potatoes are fully cooked, about 15 more minutes. Stir in the margarine and serve.
|
|