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.
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