White Bean Chili Soup
It is divine.
I had gotten a call earlier that evening from my husband - turned chef - how to convert the timings of a pressure cooker meal into a stove top pot. Before that I had explained to him the uses and importance of oregano and red wine vinegar. He really knew nothing.
But that didn't discourage him - he is on a quest to cook!
During his illness, he spent the summer watching TV and eating Nutella and croissants - the only two things his ulcerated stomach could handle. Of course, I, being his devoted and supportive nurse, joined him with gusto. We emerged from the summer looking quite different - we had both gained weight.
He's never in his life had a weight problem so was utterly disgusted with himself. After the operation and finally feeling healthy, he was on a vendetta to lose his bulging stomach so he started to study food. He decided that my choice of foods and my style of cooking wasn't healthy enough - and he was so right. So he decided to take over the kitchen.
It took him about a week to find the recipe, shop for the ingredients and then make the soup. It was suppose to have white beans - but he could only find black. He could have used canned but he chose to use fresh. Each step was fraught with problems.
But oh the soup! Let me tell you there is nothing more heavenly than a white bean chili soup made with black beans ten o'clock at night after a day of work. Love this chef!
Joy - pure joy!
Tell me what you eat, and I will tell you what you are." Anthelme Brillat-Savarin