For the first time in more than two years there was peace and quiet in our home. The boys, Neil and our son, drove up to Grimsby for the weekend to visit Gabriel’s paternal grandparents. I opted to stay at home and finish a few projects that have been nagging at me for ages.
As Neil suspected, when I saw the last glimpse of the little black Golf, I ran into the house, did a jig and grabbed a big glass of sweet, white wine. Aahhhh…..freedom! After all tipsiness subsided (I’m a cheap date), I got to work, and boy, did I get a lot done. It sure was nice not to be harassed, tugged, moaned or groaned at for a few days. Pluji and Shacia kept me company in their very quiet doggy ways.
One thing I noticed was that I couldn’t be bothered to cook a proper meal for myself. When I got hungry I would put a wrap together in under five minutes and laze on the sofa in front of the TV. Bliss!
Soup is also a great option when you don’t feel up to doing much. I simply made a batch, put the rest in bowls and reheated when needed. Easy!
Spicy Red Kidney Bean and Black Bean Soup
Preparation: 15 mins – Cooking: 1 hr 30 minss
Weight Watchers Points Per Serving: 3½ per serving
- 200g (1 cup) black beans, soaked overnight and drained
- 200g (1 cup) red kidney beans, soaked overnight and drained
- 2 bay leaves
- 90ml (6 tbsp) coarse salt
- 30ml (2 tbsp) olive oil
- 3 carrots, chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 1ml (¼ tsp) cayenne
- 5ml (1 tsp) ground cumin
- 2.5ml (½ tsp) dried oregano
- salt and pepper
- 80ml (1/3 cup) red wine
- 1 litre (1 quart) beef stock
- 250ml (1 cup) water
- sour cream
- chives or coriander, chopped
- Put the black beans and kidney beans in two separate pots. To each, add fresh cold water to cover and a bay leaf. Bring to a boil, then cover, and simmer 30 minutes.
- Add 3 tablespoons coarse salt to each pot and continue simmering until the beans are tender, about 20 minutes more. Drain and let cool slightly. Discard the bay leaves.
- Heat the oil in a large flameproof casserole. Add the carrots, onion and garlic and cook over low heat, stirring until softened, 8-10 minutes. Stir in the cumin, cayenne, oregano and salt to taste.
- Add the wine, stock and water and stir to mix. Add the beans. Bring to a boil, reduce the heat, then cover and simmer about 20 minutes, stirring occasionally.
- Transfer half of the soup (including most of the solids) to a food processor or blender. Process until smooth. Return to the pan and stir to combine well.
- Reheat the soup if necessary and taste for seasoning. Serve hot, garnished with sour cream and herbs.
Recipe from Good Housekeeping.