![]() ![]() The ones Id bought had NO instructions as to how to use them. Simmer on medium-low heat for 15 minutes, allowing the flavors to marry together. I used dried beans and Amanda Beths instructions gave me the confidence to cook them before putting them into the crockpot. Add the black beans, cooked chicken, hot sauce, bone broth, and salt. ![]() As for the black beans: loved them, and I will be experimenting with using them in other dishes too. ![]() The cumin was a great ingredient! I love cumin in Middle Eastern dishes, but Ive never thought to use it in soups before. Id only just tracked down the elusive liquid smoke and was keen to use it! Just as well I wasnt making cakes! The soup was absolutely delicious: very rich and everyone loved the combination of flavours. I used 6 cloves of garlic (instead of garlic powder), included all the juice from four cans of tomatoes, substituted 2 large eggplants (skin on) for the corn (Im not too keen on corn and I had some beautiful eggplants just past their peak that needed to be used immediately) and I added parsley, 2 cups of wine and a couple of drops of liquid smoke. I must confess to having made a few changes to the recipe, a combination of what I had on hand, what needed to be used and personal preferences. Very simply: the frozen portion I put into Tupperware Rock N Serve containers, then when I wanted to use it, I allowed it to thaw at room temperature, and heated it in the microwave. Both portion one and portion two the frozen then thawed portion were equally delicious. ![]() I at least doubled the recipe: I ended up with 2 crockpots full, so I kind of lost sight of the ratio of the ingredients. Stir until smooth.Because I made this soup for the Freeze It! Tag Game, I made a HUGE quantity.
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