Over the weekend (Saturday), I made a veggie stew. It might even be vegan, but I would have to check the ingredients on a few labels.
Let the Chopping Begin
I started out dicing up three medium-sized onions and got them cooking down in my cast iron skillet. I used two good olive oils to help soften them up. While the softening up was happening, I peeled and chopped up a head of garlic from the farmer’s market.
Once the garlic was in the pan, I added some salt, pepper, and spices. The spices were curry powder, cayenne, chipotle, smoked Spanish paprika, and Ancho chili powder. I then added dried basil, thyme, and oregano along with many turns of finely ground Szechuan peppercorns.
I let the spices cook a bit to intensify the flavor. Before adding the pound of Rancho Gordo heirloom Classic Cranberry Beans to my large stainless steel pot (16 quarts?).
Soaking Beans and Wild Rice
The dry Rancho Gordo beans started soaking three-hours before I started chopping my vegetables. I also soaked half a pound of Trader Joe’s wild rice separately.
Okay, it was probably between 14 and 15 ounces of bean because I put 50 of them in a small envelope in my wine cooler. The reason being I wanted to see at some point if I could grow my own beans.
I added the beans and then made sure they boiled for five minutes. Then turned them down to a simmer. I then went to read some more, lying on my sofa. About every twenty minutes or so got up to check on the beans and other vegetables and stir them. After about an hour, I added the soaked wild rice and it’s water to the pot.
Stirring While Reading and Writing Blog Posts
More reading, and I think outlining a blog post or two along with more stirring. After another hour or so, I added in a 12-ounce package of Anson Mills Slow Roasted Farro. Before adding the farro, I made sure to presoak it for an hour or more.
Over the next hour or more, I let the beans, the wild rice, and the farro slowly cooking. I added the following a 4 ounce can of Trader Joe’s Fire Roasted Diced Green Chiles. Then I added a 13.75-ounce jar of Trader Joe’s Corm and Cile tomato-less Salsa. Followed later by a one 15.25 ounce can of Wegmans No Salt Added Whole Kernel Crisp’ N Sweet Corn.
At some point in all of this, I cooked up 10-ounces of Impossible Burger in my cast iron to then added to the pot too.
Oops, I forgot I chopped up a medium-sized head of fennel and cooked in my cast iron pan, and added it in at some point to my veggie stew.
All this needed time to meld together and get tasty.
For the spices, I probably put in two tablespoons of each, give or take in a very large pot. I learned over time; I can add hot sauce for added flavor and heat later. Instead of putting n to many hot spices in, that got hotter as the water evaporated.
So now I’m eating it most days for one meal. I need to put some in the freer for later if there is any room.
Here’s to more large batch cooking on a slow Saturday to have good food and lots of leftovers.