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In the spirit of dietary austerity, I thought I’d share one of our new favourite family dinners.  It’s healthy, hearty and totally Autumn-worthy….  like this Summer has been.  With record-breaking (and totally nasty, I might add) temperatures everywhere else in North America, our rainy, peek-a-boo sun days are a mild (and, to me, welcome) respite.

The recipe is adapted from Ross Dobson’s “Market Vegetarian” and is pretty dang tasty.  You start by soaking 1 cup of great northern beans overnight. And, seriously, don’t skip this bit.  You can even soak them 24-48 hrs.  It can’t hurt.  Drain them and place in a saucepan with just enough freshly boiled water to cover them.  Cook for 30 minutes and drain, setting aside until needed later.

In a large saucepan, heat 2T of olive oil on medium.  Add 1 large chopped onion and cook for 5 mins.  Add 3 chopped garlic cloves and 2 tsp smoked (or Spanish) paprika and stir-fry for 2 mins.  Add celery (1 rib, chopped), carrot (1, chopped), potatoes (2-3 med. waxy, diced to 1 inch cubes), & red pepper (1/2 chopped) and cook for 2 mins., stirring all the while to coat the vegetables in the oil.  Add 2 cups of vegetable stock and the beans and bring to a boil.  Reduce the heat and let simmer, partially covered, for 40 minutes, stirring often.  Season as desired and serve.


We serve ours with a baguette and creamy Havarti cheese.  Everyone besides Nicholas has seconds.  Poor kid is not keen on beans.

So, there you have it.  A recipe fit for Fall, being consumed in Summer, with weather outside bordering between Winter and Spring.  According to the weather forecast, I can step away from the stove later this week and enjoy salads and watermelon like the rest of the continent.  We’ll see.  At least on rainy days, I don’t have to water the garden.  😛  Take care and enjoy!  s. xo

 

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