Pot of Gold Beans: How to Cook Yellow-Eye Bean Soup
Not Your Granny's Pot Of Beans
Though many people enjoy dried beans year round, when the weather turns, leaves glow, and harvest season’s foods are on our minds most households have a nutritious and easy-to-make pot of beans simmering on their stove for the weekend.
During cold weeks and months, regional recipes rule the day across the country, and yet, don’t you sometimes kind of want something a little different? How do ingredients that brighten up those traditional recipes sound?
A Colorful Pot of Beans!
Yellow eye beans are some of our favorite, and cranberry beans are always fun to make during the fall season, especially at Thanksgiving. They are extra pretty with a wonderful aroma and flavor. Well-done dried beans are the only kind to eat no matter what, in my opinion.
Still, even though we have many varieties to choose from, dried beans can tend to wear thin even if you make them often. Different seasonings with different breads certainly spice up meals and meals of beans but I thought there had to be more I could do to make them as interesting as they are healthy.
My recipe for pot of gold beans is the result of a little early-fall experimentation with a delicious carrot soup. It’s been a huge success, and I’m looking forward to hearing from you after your family tries it out.
- 2 Pounds Dried Yellow-Eye Beans, or your favorite white dried bean.
- 2 Tablespoons Olive Oil
- 1 Quart Chicken Broth
- 1 Large White Onion
- 1/4 - 1/2 Teaspoon Black Pepper
- 1 Large Bay Leaf
- 1 16 Ounce Carton Pacific Natural Foods Cashew Carrot Ginger Soup
- Clean and rinse the yellow-eye beans.
- Soak beans overnight in water, changing the water once after 3 hours.
- The next morning put 2 tablespoons olive oil in a large pot with 1 quart homemade or organic chicken broth. Add beans, then enough water to just cover them.
- Add 1 large chopped onion, 1/2 teaspoon Celtic Sea salt, 1/4 teaspoon pepper, and a large bay leaf. Bring beans to a boil, then set to simmer for the next few hours with the lid on the pot.
- Check them once each hour to make sure there is enough water, but be careful not to add too much. This pot of beans should cook with just enough water to keep them from drying out. Cook until tender and and the liquid is somewhat thickened.
- When the beans are well done, add the Cashew Carrot Ginger soup. Bring to a boil, and prepare to serve up some natural goodness.
Serving Up A Pot of Gold
I served this recipe with cow-milk free cornbread to which I added 1 tablespoon ground flax seed. Risky? Yes--but it turned out great! My husband is a little picky about his cornbread and he loved it.
These beans may be seasoned with all natural bacon. Also, most people cook their beans with more salt than I do. Since discovering the goodness of Celtic sea salt I prefer to do most of my salting after cooking.
Choose your favorite seasons, by all means, but make the healthiest choices when deciding which add ins and sides to serve with your good-for-your-body beans. The benefits of dried bean varieties should never be undermined by unhealthy choices in the rest of a meal!