white bean, hominy and chipotle soup
this recipe originated in austin, texas while visiting my vegan sister.
inspired, as it were, by these gorgeous giant peruvian lima beans
and dry hominy from whole foods market, add to that the heirloom
tomato and elephant garlic from the local farmers market and a
nudge from a similar recipe on 101 cookbooks website and thus:
2 cups white beans (lima, cannalinni, navy) -soak
1 bay leaf
1 head garlic -or 7 to 10 cloves w/ skin on
hominy - 1 16 oz can, drain/rinse or 1 1/2 cups dry
2 tbl olive oil
1 tsp cumin seeds
1 onion -cut in half and thinly slice
tomato -1 large if in season or 4-5 out of a can of plum tomatoes, chop
2-3 chipotle peppers in adobo sauce -chop peppers and
2-3 tsp adobo sauce
1-2 tsp sea salt
fresh ground pepps
lime -cut into wedges *
parmesan cheese -fresh grate*
*optional and fun!
bring soaked beans to boil in a pot of water (fill to 2 inches above the beans), skim the surface of bubbles and debris and continue to boil for ten minutes. add the garlic (whole w/ skin on) and bay leaf, cover w/ lid and simmer for 30 minutes to 1 1/2 hours (depends on bean used) till just past al dente (best to taste for doneness). if using dry hominy add w/ the garlic and bay leaf adjusting the water to sit 2 inches above the beans & hominy, otherwise, add hominy 30 minutes into cooking (add more water).
meanwhile, prep onion. add oil to saute pan and heat to med, add cumin seeds, wait a minute or so (till aroma rises) then add onions and saute till golden. add peppers, tomato and sauce, stir.
remove bay leaf and add onion mixture to beans, salt to taste adding more peppers or sauce till your happy.
serve it up in bowls topped w/ the fresh ground pepps, a wedge/squeeze of lime and some parmesan cheese! bam, enjoy
alternatively, serve w/ kale lightly sauteed in tamari