This past year, a group of us has formed a sort of culinary rat pack. We started by calling ourselves a group of foodies, but none of us really like that name. Our cooking antics have been well chronicled here on the blog (I am backed up on some of our events).
Although I wrote up the best dishes of 2009 awhile back, those included “restaurant only” offerings. I would safely say that at least half of the best things I consumed in 2009 came from the rat pack. Some members are professional chefs, or are in the food profession in some way. There is an attorney, a beer expert – you get the picture.
Brian Graham was known in the group as the husband of highly degreed and accomplished Colleen Graham. Colleen went to school to learn from cheese masters, and has a growing business: www.cheeseparties.com. Brian is a successful outdoor tent salesman, so he is surrounded in the business by caterers etc. We just thought he was in charge of carrying things in for Colleen, and enjoying the cocktails and conversation. Then one evening, Brian brought in a bunch of pans and presented us with this soup. We then heard that Brian came from a long lineage of cooks and he learned from the bottom up watching his mother.
The soup was really outstanding. The recipe has two steps (making the vinegar and aging it), then actually creating the soup. This is the kind of recipe embraced by those who really love making soup and are willing to take the time. You will not be unhappy, believe me! Brian’s stock has gone up again. We were together last Wednesday and he brought his stones and hand sharpened our knives.
BEANS de OLLA
¼ c. Olive Oil
4” Piece of Mexican Chorizo (Such as Supremo Pork, no beef, or favorite local Mexican market house made)
½ Medium Onion coarsely chopped
2 Cloves garlic, minced
1 Finely chopped Jalapeno (cleaned and seeded)
2 Small cans or 1 Large can La Preferida black beans or ½ black, ½ pinto beans. Drained, not rinsed
1 Finely chopped fresh ripe plum tomato
1 T + Dried Oregano (preferably Mexican)
1 t + Fresh Ground Cumin
1 t + Fresh Ground Coriander
¼ c. Chopped Cilantro (Fresh stems and leaves. Dried is worthless, don’t bother.)
Salt & Pepper to taste
3c. Good quality chicken stock (preferably homemade)
1/4c. + Salsa Bruja Vinegar
Garnishes:
Sour cream
Chopped onion & cilantro
Shredded Queso Quesadilla (Mexican melting cheese not Queso Fresco)
Heat oil in a sauce pan over medium heat. Add chorizo and cook until crispy and not just cooked through. Add onion and cook until translucent, then add garlic. After 30 seconds or when garlic is fragrant, add chopped tomato. Cook until tomatoes soften about 3 to 5 minutes. Add beans, oregano, cumin and coriander. Stir in broth. The broth should cover the beans so more may be needed. Add vinegar. Bring to a simmer and taste for salt and add if necessary. Taste again for vinegar. There should be a balance between broth and tang from the vinegar. Add more broth if too tangy, add more vinegar if not tangy enough. Add black pepper and cilantro and simmer 30 minutes more. Remove from heat and let it come down to room temperature before reheating and serving.
SALSA BRUGA VINEGAR
2 medium carrots, peeled, quartered
3 scallions cut in ½
3 medium jalapenos, quartered with seeds intact
1 T each whole cumin, coriander and black peppercorn seeds
8-10 whole peeled garlic cloves
12-16 small or medium bay leaves
White vinegar
1 clean 750 ML wine bottle
Place all ingredients in bottle. Pour vinegar over ingredients. Seal with cork or bottle stopper. Store in a cool dry place. Give the bottle a stir or shake every few days. Store for two weeks in order to use it in the soup.
