- Lamb stock
- Onion (small)
- Spring onions (a few)
- Mild red peppers (many)
- Pinto beans (soaked)
- White wine
- Italian spices
- Garlic powder
- Bay leaves (if you're into that sort of thing)
- Olive oil
- Salt to taste
- UPDATE: Large number of pre-cooked greens - collards, mustard greens, kale. Could be engineered to cook these simultaneously but that's not how this went
- Chop onions finely, peppers coarsely
- Heat oil on medium-low in a large pot
- Add onions (both) and sauteé for a minute or so
- Add bay leaves, garlic powder, Italian spices and continue to sauteé, adding more oil as necessary
- Add pinto beans and sauteé
- Add peppers and cook until they begin to soften
- Add wine and cook until it begins to reduce
- Add stock and as much water as is necessary
- Cover, and cook for... as long as necessary
When soup is basically ready, add rice and cook for another couple of minutes - should soak it up fast
- Add pre-cooked greens and cook for a while longer. Make sure greens are cut into smaller pieces or, as I did, retrieve from pot with slotted spoon and cut with scissors. Also - make sure you made the greens spicy (helpful when mustard greens are part of the equation)
- Not sure yet! Will update later
- Okay - delicious.
UPDATE 2: Despite idiotically burning my tongue, greens definitely add a kick and heartiness. Good call, JKD.
UPDATE 3: Still needs a little more time for beans to properly soften but, adding a little more water, it proceeds apace. Also, no need for rice with greens now providing plenty of body.
UPDATE 4: Okay. Success - this is a damn fine soup, somehow. smalljones advises that this verges on Caldo Verde - and me with leftover mashed potatoes sitting unused in the fridge! Oh well - next time, and this functions well as is.