Winter Salad with Beans, Potato & Roasted Beets

The beets color this warm winter salad a delightful purple, but if you like to keep colors separate, add the beets last. This salads good on its own as a side dish, or as a base for pan-fried fish or chicken.

Spicy Bean Soup (Potage Tour D'argent)

A filling Spicy Bean Soup made with two kinds of beans and lentil flavored with cumin. Hot, spicy and richly flavored, this is a substantial soup that is perfect for a cold winter evening. Serve with homemade  Sun-dried Tomato Bread with Onions.



Serves: 6-8

Ingredients:

• 6 ounces/1 cup dried black beans, soaked overnight and drained
• 6 ounces/1 cup dried kidney beans, soaked overnight and drained
• 1 /2 cup dry lentil,  soaked overnight and drained
• 2 bay leaves
• 2 tablespoons olive or vegetable oil
• 3 carrots, chopped
• 1 red onion, chopped
• 1 celery stick
• 1 garlic clove, crushed
• 1 teaspoon ground cumin
• ¼- ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• 2 fluid ounces/ ¼ cup red wine
• 2 pints/ 5 cups Meat Stock
• 8 fluid ounces/ 1 cup water
• salt and ground black pepper to taste
• For the garnish chopped fresh herbs

Directions:
Put the black beans and kidney beans plus lentil in two separate pans with cold water to cover and a bay leaf in each. Boil rapidly for 10 minutes, then cover and simmer for 20 minutes.
Add 3 tablespoons coarse salt to each pan and continue simmering for 30 minutes, until the beans are tender. Drain.



Heat the oil in a large, heavy flameproof casserole. Add the carrots, onions, celery and garlic and cook over a low heat for 8-10 minutes, stirring, until softened. Stir in the cumin, cayenne, and oregano and season with salt to taste.
Add the red wine, meat stock and water and stir to mix all the ingredients together. Remove the bay leaves from the cooked beans and discard, then add the beans to the casserole.



Bring to the boil, reduce the heat, then cover and simmer gently for about 20 minutes, stirring occasionally.
Transfer half the soup (including most of the solids) to a food processor or blender. Process until smooth. Return to the pan and stir to combine well.
Reheat the soup and adjust the seasoning to taste. Serve hot, garnished with chopped herbs.

Cherry Tomato and Bean Salad with Crumbled Feta Cheese

This salad makes a wonderful accompaniment to grilled meats and poultry.



Ingredients:

• 1 15-oz. can white beans, drained and rinsed
• 1/2 can (15oz) black beans, drained and rinsed
• 2 cup cherry tomatoes in mixed colors and
•   shapes, stemmed and halved
• 1/4 cup chopped onion
• 3 garlic cloves, minced 
• 2 tsp. fresh lemon juice  
• 2 Tbs. extra-virgin olive oil
• 1/2 cup crumbled feta cheese
• 3-4 Tbs. chopped fresh parsley or cilantro
• Kosher salt and freshly ground black pepper

Directions:

In a large bowl, toss together beans, tomatoes, onion, feta cheese, garlic and herbs.



Drizzle the olive oil and lemon juice over the top, season with salt and pepper, and toss again to coat.

Long time ago I made these bowls. They are so special and beautiful to me. -))