Mixed Bean Soup; Cheddar, Bacon, and Apple Panino

Posted by Sarah Kiino at 11/14/2006 9:58 AM
Categories: Vegetables, Pork, Soups, Sandwiches, Main Dishes






Few things we eat suffer from a lack of respect like the poor little bean. If it is paid any attention at all, in fact, it's generally as an object of derision (hence the Italian insult "bean-eater") or the butt of a joke ("Beans, beans, the musical fruit . . .") And just how humiliating is it to be the namesake for Beano? Culinary fads come and go, it's true, but the humble legume just never will be glamorous or sexy.

But who needs sexy? I, for one, happen to love all beans—their creamy and silky textures, their belly-filling heartiness—with a degree of passion most people reserve for chocolate. The expensive kind. So when I heard word of a blogging event celebrating comfort food, the image that immediately came into my head was of a steaming bowl of bean soup. In the opinion of this proud bean-eater, few dishes are so nourishing, honest, and delicious—the very essence of what a comfort food should be.





Last Friday, I set my beans a-soaking'—and on Saturday, I made up a big pot of homey and restorative bean soup. When I was growing up, my mother would slow-simmer hers in a Crock-Pot, so the smoky smell of the ham hock would pique our appetites all day long. I sped things up by using a pressure cooker, but still, this soup is as basic and as soothing as can be. All it requires as an accompaniment, really, is some thick-cut bread with butter. But I decided to spiff things up just a bit by pairing the soup with crusty sourdough panini filled with sharp cheddar cheese, sweet apple slices, and meaty bacon.

Note: For a vegetarian version of the soup, omit the ham hock and use veggie broth and a piece of parmesan cheese rind for added flavor.





MIXED BEAN SOUP

2 cups mixed dried beans, picked over and rinsed overnight
2 onions, chopped
2 small carrots, chopped
2 ribs celery, chopped
2 cloves garlic, chopped
1 large potato, cubed
3 bay leaves
2 thyme sprigs
1 1/2 cups chopped tomatoes
1/2 cup white wine
5 cups chicken broth
1 smoked ham hock
Salt and pepper

Saute onions, carrots, celery and garlic in oil in a large pressure cooker. Ad wine, stir. Add potatoes, herbs, rinsed beans, tomatoes, broth, and ham hock. Cook at high pressure for 15-18 minutes, relieving pressure with the natural release method. Remove bay leaves, thyme stems, and ham hock; puree soup with an immersion blender until it's creamy but still a little chunky. Remove meat from ham hock, chop, and add back to soup. Season soup with salt and pepper.





CHEDDAR, APPLE, AND BACON PANINO

2 slices sourdough bread
2 slices thick-cut bacon, fried
Sliced or grated sharp cheddar cheese
Thinly sliced apple

Brush the outside of each bread slice (the part that will touch the panini press) with olive oil. Layer on one piece of bread: cheese, bacon, apple, a little more cheese. Top with the other slice of bread. Cook in a panini press until crusty on the outside and oozy on the inside.

For other delectable dishes of comfort, visit the lovely blog Cream Puffs in Venice.


Categories: Main Dishes, Soups, Sandwiches, Pork, Vegetables

Copyright (c) 2007 Sarah Kiino, www.avenuefood.com. My RSS feed is for personal, noncommercial use only. If you are perusing this post on a site that is neither www.avenuefood.com, nor your news aggregator, the Web site you are reading has likely stolen my material, and I'd like to know about it. Please send me an e-mail at avenuefoodAThotmailDOTcom. Thanks for your assistance in this matter.

 

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