Wednesday, March 2, 2011

Bean Soup

Navy beans with tomatoes, an onion, some Italian sausage, and kale. Soo delicious. I'm finally mastering bean cookery. I think it all gets down to this: if you cook them low and slow, and don't add too much liquid, they thicken the soup beautifully.

1 comment:

badmomgoodmom said...

Or, you can reserve half the beans and blend them with some water or broth before adding them to the soup.