Spicy Black Bean Kale Soup
April 12, 2017

辣豆豉汤芥兰|完整的帮助

Thank you all for the very kind comments onSunday’s post—as well as some of the emails and messages I’ve gotten since then. I’m a little at a loss for how to express my thankfulness or articulate how touched I am. Hopefully my appreciation is shining through the words I’ve got.

In that post, I mentioned that food has been a big source of comfort through this breakup. In the first few days of being newly on my own I felt overwhelmed to think of how much I’d miss the rhythms of cooking for two and the satisfaction of sharing food. For the past three years I’ve taken a lot of daily pleasure in offering nourishment to another person, and now I feel the absence of that ritual keenly. I hope I’ll get to share my meals again someday. For now, though, I’m taking solace in the joys of cooking solo for the first time in a long while.

Cooking has always held a lot of symbolic importance for me. When I was recovering from anorexia, cooking was an act of resistance against the disease and my way of asserting the desire to be healthy again. It was rebellion against the restrictive impulse, a gesture of generosity toward myself and my body. It signaled the hard-won realization that I deserved to be fed, to be satisfied, to have my hungers met.

在我的后BACC年,烹饪来象征我对复苏的承诺。这本来是很容易用我的空闲时间不满或短缺当时为借口,开始偷工减料的食物,使用限制为管理压力的一种手段。但我没有。尽管长天,事实上,我不顾一切在我的学术斗争的脸觉得精力充沛,我保护我与食物的关系。我做我自己,每当我可以坐下来每一天三和平衡膳食。在过去,我想隐瞒的食物,证明我自己的实力的一种手段;这个时候,我得到了我吃所需的强度。

现在我从食物中再次,这次作为一种安慰。吃饭的时候提醒我,小,日常礼仪可以在变化和损失时,强大的锚。烹饪是我的善待自己,照顾我的身体,尽管事实上,我的心脏疼痛的方法。为了使汤或烤面包锅听起来并不多,但现在,感觉就像很多。这感觉就像一切。

So here’s the kind of meal I’ve been having a lot lately: a hearty legume soup to pair with toast or rice or whatever you like. I’ve always loved black bean soup, but I’ve never created a formal recipe to share on the blog. This particular one gets some heat from seasoned chipotle peppers, and I throw a whole bunch of kale in at the end, giving the meal a little extra nutrient density. It’s filling, warming, and easy to make—which is exactly what I need right now.

辣豆豉汤芥兰|完整的帮助

Spicy Black Bean Kale Soup

Author -Gena Hamshaw
Prep Time: 10minutes
Cook Time: 1hour15minutes
Total Time: 1hour25minutes
Yields: 8servings

Ingredients

  • 1tablespoonolive oil
  • 2regular sized or 1 large oniondiced
  • 2carrotspeeled and diced
  • 4cloves大蒜finely minced
  • 1/4cupdiced chipotle peppers in adobowith the liquid (more to taste)
  • 1茶匙ground cumin
  • 1茶匙ground coriander
  • 1poundabout 2 1/4 cups dry black beans, soaked overnight and drained
  • 4vegetable broth + 2 cups water
  • 1茶匙fine salt, more as needed
  • 白色或雪利酒醋,口味(代替鲜榨柠檬汁)
  • 1bunch curly kale, stems removed and torn into bite-sized pieces
  • 可选,补差价: Chopped avocado, cilantro, or crumbled corn chips

Instructions

  • Heat the oil in a large stock pot over medium heat. Add the onion and carrot. Cook for 5-7 minutes, stirring frequently, or until the onion is tender and clear. Add the garlic and chipotle peppers in adobo; cook for another 2 minutes, stirring constantly.
  • Add the cumin, coriander, beans, broth, water, and salt. Bring the mixture to a boil and reduce to a simmer. Cover the soup and simmer for 60-90 minutes, or until the beans are tender.
  • If you like, you can puree the soup partially with an immersion blender or by transferring a few cups to a standing blender (it's also fine to lave the soup as it is). Stir in the vinegar and adjust the salt to taste; you can also add a touch of extra heat by stirring in a little more chopped chipotle pepper.
  • Finally, stir the kale into the soup, re-cover, and allow the kale to cook for about 5 minutes, till it's tender. Serve the soup with any toppings you like.

笔记

Leftover soup will keep for up to 5 days in an airtight container in the fridge. Soup can be frozen for up to 2 months.

辣豆豉汤芥兰|完整的帮助

我还没有尝试过,但我猜测,汤应该是具有特别好cashew creamstirred in (a vegan spin on sour cream), or some coconut bacon on top. You could also easily adapt it for a slow cooker; just throw the ingredients in and let it simmer at low heat overnight.

That bread you see back there is the peasant bread from Alexandra Stafford’s wonderful new book,烤面包屑, which I’ll be sharing from next week. It’s the first homemade bread I’ve ever mastered consistently—which hasn’t been hard, given how utterly simple and foolproof the recipe is. Bread, just like soup, is quintessential comfort food, but it has the added bonus of conferring the pride that comes with a good baking project. The book found me at the right time, and I’m excited to tell you more (and perhaps share a toast recipe that all these homemade loaves have inspired).

现在,我希望您有一个很好的开始到周末。

XO

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    4条评论
  1. This soup looks absolutely delicious, Gena! Thinking of you so much dear friend. Loved reading everyone’s comments on your last post — you are such an inspiration and source of strength to so many people, me included. Thank you for all that you do in the space. It’s such a gift. xoxo

  2. you are being very brave right now. I know how hard it is to struggle with an eating disorder as well as cooking for one. how do you find the ability to handle those voices? when I’m under stress as I am right now I have found I simply can’t. and there is no joy in cooking for one as it just makes it worse for me. oh I do admire your ability to continue to wrestle with those demons. you should be proud of yourself. please do continue your cooking and find joy and comfort in it.

    any chance you will start to prepare some small sized recipes for those of us who are also cooking for few or even alone???