13 July 2012

Black Celery Soup...er Chili...Sorta


Cooking for me is kinda like an eclipse; certain things have to line up. I need creative energy at the grocery store and again when it comes time to cook. Otherwise, I find myself eating open-faced whole wheat, turkey ham, and applesauce sandwiches...again...and again...and again.

Besides, closely following a recipe feels kinda like plagiarism. And there's little sense in doing something someone else has already done better.


This philosophy might kinda limit my culinary options...if I ever read a cookbook or searched for a recipe online. But I avoid those activities.


So when I found a bag of black beans at Wal-Mart, I remembered the beans Mom used to sprout before making chilli or soup, and I remembered the white beans I'd just had at Iguana Mexican Grill.


Memory is such a bizarre thing, isn't it. Or maybe that's just my memories.


Anyway, when I got home, I dumped the beans into a two-and-a-half quart jar and rinsed them twice a day for the next week. Most of the beans were starting to sprout by then, and they'd swelled to fill the jar.


So I dumped them into my crock pot, added two cans of beef broth, two cans of water, two coined carrots, four chopped celery sticks, two ounces of Bragg's Liquid Aminos, one-half to one teaspoon each of ground cumin, garlic powder, celery seed, and ground ginger.


It cooked for 10 hours, and when I got home from work, my apartment smelled great, and dinner didn't taste too bad either.


When I shared with a couple of coworkers, they suggested a little more garlic. They don't office with me. So keep that in my mind if you ever try this at home.


If you do try it, let me know what happens. And feel free to come up with a cooler name.

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