welcome friends welcome back to the kitchen
day 2 of a recipe series that I don't have a name for I really don't know what
to call it it's it's recipes that use what's in your pantry in this stressful
time so if you if you're watching this in
2050 very far off in the future and you're wondering what I'm on about it is
March 2020 and the world is currently in the grips of a global pandemic a virus
that's causing a little bit of panic around the world in certain places and a
lot of governments are asking people to stay inside to social distance or self
quarantine or you know avoid large crowds and it's led to a lot of panic
buying in different places and so some people can't get out to grocery stores
at all and other people are getting out to grocery stores and finding that the
shelves are empty I know that we went out on on the weekend to get some you
know basic staples that we needed like milk and eggs and founds the grocery
store shelves had been completely cleaned out people are panic buying
don't panic buy there is no need to panic buy it's not a great thing to do
so we always have dried chilies in our in our cupboard this is a dried ancho
chili I took off the stem poured it the seeds and I'm sticking this into a pot
of really hot water it's gonna come up to a boil and I just want to cook that
long enough to soften the chili now if you don't have chili peppers dried chili
peppers in your cupboard there's lots of you're not supposed to touch your face
and I just touched my face pandemic fail total pandemic fail anyway if you don't
have dried chili pepper like I do you could use you know spice mixes this one
is a tex-mex spice mix you could use regular chili powder this is our
homemade taco powder mix spice mix so you could use this as well or you could
use on already made up taco spice in the in the packets
any dried chili powder will do it's not authentic this is not trying to be an
authentic recipe this is just sort of a make do recipe because you're locked in
your house and you don't know what's happening so like I said this is not a
traditional recipe this is a make do variation on a recipe that Julie and I
really enjoy to eat when we go to Mexico in the wintertime we'll go down to
Mexico we'll go to a little town called portal Morales and three or four of the
you know restaurants in this little town make a bean soup like this same sort of
flavor profiles so I'm riffing on that in order to do it with what's on hand so
I've got can of tomatoes in here you could use any tomatoes you want I've got
two onions and a piece of garlic and that goes into the blender next in is
the pepper it has it has cooked and softened so I'm gonna fish that out of
the pot and into the blender it goes as well now normally I would make this with
fresh tomatoes and I would cook the tomatoes skin on in the pot of water
with the pepper and that gives a really nice flavor to everything but in this
case who knows we'll see what happens I think it'll be just fine and then I want
to put in about a cup of the cooking liquid from the pepper there's a lot of
flavor in that so we're gonna put this in here and I'm gonna blend to liquify
we've built a lot of flavor in that blender now I've got a stockpot on I
want to put it on a medium-high heat I'm gonna put a little bit of oil in the
bottom whatever oil you like to use and I've got some cumin seed and I just want
to put the cumin seed in here and fry it a little bit just to toast it you don't
want it to burn you just want to toast it to release some of the oils and the
flavor now if your pot is hot this won't take very long at all you'll smell it
and you'll know that it's changed and as soon as you get that smell
in goes the tomato now you want to bring this up to a boil and you want it to
boil for 10 or 15 minutes bring together all of the flavors it will also reduce a
little bit it's not going to reduce a whole lot but you might bring a deeper
richer flavor to it just by boiling it off now while that is boiling let's move
on to the beans we're gonna put the blender back together I'm using canned
beans and I'm using a mix of canned beans because I only had a mix of canned
beans traditionally I believe this would be
made with dried pinto beans that you would soak overnight you would boil in a
pot and then you would blend them up if you want to go that route if what you
have are dried beans do that I'm gonna put in 3 cans of beans so 110 pinto
beans I'm gonna put in a half can of pinto beans I'm gonna hold back 1/2 can
that I'm not going to blend and then these are black eyed peas and I'm gonna
put in a 1/2 can again and hold some back traditionally this seems to be a
completely smooth soup when I've made it at home I really like having beans whole
beans in it just to add a little bit of extra texture I really like that texture
difference now if you cooked your beans from dry I would put in 2 cups of the
liquid that you cook the beans in in here to help blend it as I'm using
canned beans I'm gonna put in 2 cups of the liquor from cooking the chili pepper
now if you don't have 2 cups of liquid left over from the chili pepper you
could just use water or you could use some of the stock that we're gonna use
later in the recipe so lid on and blend
okay the tomatoes are bubbling away pretty nicely here bubbling all over the
countertop so I turn the heat down a little bit and in go the beans the
pureed beans lovely I'm gonna put in the whole beans just for texture and a
little bit of oregano just to kind of round out the flavor we'll just stir
this to bring it all together now at this point this is where cooking is is
cooking this is where as you're standing in the kitchen you need to decide what
to do next if this soup mix seems too thick to you
add some stock you could use chicken stock or pork stock you could use
vegetable stock you could make this completely vegan by using vegetable
stock and it's absolutely fantastic that way if you think that the consistency is
just fine and you don't want to add any stock you don't have to add any stock
you get out of water if you wanted to I'm thinking I'm looking at this and
thinking I'm on the fence but I might add a little bit of chicken stock after
it bubbles away for about 20 minutes which is the time it's gonna take to
bring all of those flavors together hey Jules hey Glenn hey friends I brought
some of the one gallon beer ah yes so if you haven't seen this video yet we did a
an at-home one gallon brew of beer Jack are open right open let's see well I
love that sound so we did get a bit of carbonation on
that not as much as expected because I screwed up the amount of sugar to put it
before the carbonation this one seems a little better seems better that's the
thing when you do each one slightly when you do it individual bottles they're
each a little different different okay so I'm looking forward to
this one um this is great if you've got some time at home because you can order
everything online it'll come to your house and and you could try to make some
beer but the soup so um as it stands this soup is vegan or vegetarian I
didn't add any of the stock I didn't feel that I needed to add any of the
chicken stock and you could use great because sometimes you don't have stock
in there stalking this you could use water if you want to I think there's
enough flavor from the other things that that would be fine
that's super creamy mm-hmm yeah and of course dress it up on top with
other things creme fraiche sour cream yogurt whatever
you got my friend crumpled in some nacho chips oh yeah that'd be really good yeah
yeah yeah teabiscuit on the side like just toast I just like it with toast um
I'm sorry hmm and there's tasty I really is tasty
I mean for something that you make in your kitchen on the stovetop it's it's
pretty good of course it's just a beginning beer and then you you
progressed to other things so just riff on this recipe you don't need to make it
exact you can play with it you play with whatever you've got in your kitchen
use whatever beans you've got whatever you've got in your pantry if you got
dried beans you can just soak them cook them throw them in whatever stock you've
got you don't have stock use water or whatever tomatoes you have you know
there's so much that you can this is a base and then just play with it and make
it and the spicing you can change stay safe stay healthy thanks for stopping by
see you again soon
you