Jammin' Jamaican Salmon
INGREDIENTS:
1 tb Onion powder
1 Clove garlic; minced
2 tb Olive oil
1 1/2 tb Sugar
1 Bay leaf
1 ts Salt
1/2 ts Fennel seeds
5 sm Red potatoes; cubed
1 1/2 tb Lemon pepper; dry
2 tb Fresh lemon juice
3 c Chicken stock
3 c White beans (1lb. dried;
-soaked overnight)
Chopped parsley; fresh
1 tb Onion powder
1 Clove garlic; minced
2 tb Olive oil
1 1/2 tb Sugar
1 Bay leaf
1 ts Salt
1/2 ts Fennel seeds
5 sm Red potatoes; cubed
1 1/2 tb Lemon pepper; dry
2 tb Fresh lemon juice
3 c Chicken stock
3 c White beans (1lb. dried;
-soaked overnight)
Chopped parsley; fresh
This is a variation on Portuguese White Bean Soup found on page 34 of Moosewood Restaurant Cooks at Home cookbook. We had white beans cooking in our crock pot for a few days and my wife Jamie came up with this recipe for the beans. It was delicious.
In a crock pot, combine all ingredients. Set on low. Cook for 10 hrs. Remove one cup of beans and 1/2 cup liquid. Mash in blender. Return to soup for slight thickening. Garnish with parsley and serve immediately.
In a crock pot, combine all ingredients. Set on low. Cook for 10 hrs. Remove one cup of beans and 1/2 cup liquid. Mash in blender. Return to soup for slight thickening. Garnish with parsley and serve immediately.