Posts Tagged ‘Red Kidney Beans’

Mike decided to make another meal form his mother’s book of recipes…. this one was even better than the last time he made this same dish three weeks ago. In Persian (farce) it’s called Asha Reshteh… which is basically a vegetarian dish. And Tuesday afternoon we sat down with his daughter and enjoyed the dish with some Whole Grain Wheat Bread. The reason I think this last preparation of the Asha Reshteh is so much better, because it was soupier. Otherwise with the noodles, vegetables and beans get so overwhelming the dish really needs more soupiness. 

Mike's Asha Reshteh

Mike's Asha Reshteh

Mike’s Asha Reshteh

Red Kidney Beans

White Beans

Chick Peas







Whole Wheat Noodles


Wash and Chop up vegetables and put into pot with drained beans and lentils. Add 8 cups of water and put on heat for 1 or so. Boil noodles and add them at the end of the process.

 For dinner, Mike and I were out and took a ride down to Daytona. I wanted to check out a movie (Bounty Hunter) and we were an hour too early for the next showing. So Mike decided to go across the street to Chili’s Restaurant where we had Happy Hour cocktails and some munchies.

Carafe of White Wine

Carafe of White Wine

I had of course the white wine 2 for 1 and a small Asian Salad with no cheese or creamy vinaigrette dressing. I asked for Oil and Vinegar instead and Mike had the Chicken Nachos. While we waited for our food, we snacked on some chips and salsa.

Then when we got back home…. I felt so overwhelmingly hungry and had a small dish of the Asha Reshteh with a piece of Whole Grain Wheat Bread. Maybe not such a good idea because I felt so heavy in my stomach… it was uncomfortable.

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It was sooooo cold in D.C. yesterday and night…. I needed to make something to warm us all up. Mike was feeling sickly still from his flu shot he got the other day, and he wanted some Minestrone Soup.

So I pulled out the book…. because I don’t know the recipe by heart and made the Minestrone Soup:

8Cups of Vegetable Stock
11/2Cup Garbonzo Beans*
2Cups Red Kidney Beans*
1/2Cup Carrots
3Medium Tomatoes*
1/2Cup Fresh or 1Tbsp Dried Parsley
1Cup Cabbage
1/4tsp Oregano
3/4tsp Basil
1/4tsp Thyme
1/2Cup Celery
1/2Cup Onion
1Clove Garlic
1Pkg Noodles

* Or one 14oz can of unsweetened and unsalted Italian Tomatoes with juice
*Soak Kidney Beans or Garbanzo Beans overnight and rinse and then cook beans. Or use canned Kidney Beans or Garbanzo Beans.
Chop all vegetables, saute in water or soup stock over medium heat until onion is translucent-about 5 minutes. Stir in drained Kidney Beans, Garbanzo Beans, Diced Tomatoes and Minced Herbs. Bring to a simmer, then turn heat down and simmer about 10 minutes. As the soup cooks, it will thicken. Add more tomatoes or soup stock as needed. Serve with Noodles.

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