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For the first recipe of Winter 2024 I wanted to make a soup. Something versatile that most of us could produce with a quick pantry raid.
And so we give you Tuscan Bean & Barley Soup. It's my spin on a classic White Bean Soup & involves a variety of dried beans and some pearled barley. It's a versatile recipe with wiggle room to incorporate the beans and grains you have on hand in whatever ratio you fancy. The only caveat would be to stick to beans that hold their shape when cooked and don’t get too mushy. The reason this recipe works is because even though different beans and grains I use need different cooking times, the ones that cook the quickest don’t dissolve into the soup by the time the slower cooking pulses are done. This is such a gloriously comforting soup. We look forward to you trying it out - let us know how it goes!  “I miss my mother’s rajma” one of our regular customers lamented a while back while scooping kidney beans into a bag. We nodded sagely for a second then dropped the pretence that we knew what he was talking about. We realised there was a very good chance that he was talking about a delicious dish made by his Northern Indian mum, and that if we played our cards right he might share the recipe with us.
“Rajma” he said dreamily. “It’s a curry made with kidney beans . But it’s so much more than that. It can’t be explained. You just have to taste it”. He didn’t know his mother’s exact recipe but he pointed us in the right direction. Suzanne was on the case, and by the end of the week had produced a pot of Rajma. Not wanting to be left out, I made it the following day and we had a rajma-off. Suzanne won! How to explain rajma… it’s rich, bright, creamy sauce is reminiscent of butter chicken, and the kidney beans give it a comforting, velvety texture. It’s delicious, and we couldn’t wait to share it with you. |
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