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Preparing Hearty Stews And Bean Soups

Preparing Hearty Stews And Bean Soups

Stews and Bean Soups Offer Rich Flavor

Stews and bean soups are both thick and hearty, and typically rich and flavorful enough to be eaten as a one dish meal. Stews are typically meat based, but there are variations. Bean soups can be made with just about any type of bean including legumes, which are not technically beans but often fall into that category.

Making Traditional Stews

Traditional stews are made in the same way as any standard braise except the ingredients for a stew are cut into bite-sized pieces, thus decreasing the overall cooking time. Stews are typically begun by searing the meat separately and then combining it with the remaining ingredients. The end result of this type of stew is typically dark and rich in color. Sometimes a white stew is desired and is generally made from pale cuts of meat such as chicken or veal. The meat for this dish is first blanched instead of seared to create a luscious, ivory color. Regardless of how the meat is initially treated, the goal is to finish with a dish in which the meat is so tender it practically melts in your mouth. Stews are almost always cooked in stock and contain a variety of vegetables, which are often added at different times during the cooking process depending on how quickly they cook. In addition to meat stews, there are some fish and shellfish based stews. These stews typically cook in less liquid and for a shorter amount of time.

Dishing Up Rich Bean Soups

Bean soups are rich in texture and usually subtle in actual bean flavor. They can be served as they are made, with the beans left whole, or they can be pureed and strained for a smooth, silky consistency. Beans are often used in broth based soups, left whole to add a burst of individual flavor as they are bitten into with each spoonful. If the clean, natural flavor of the bean is desired, additional ingredients are usually not added except for some subtle vegetables. A simple, sweet white bean puree with the garnish of a flavored oil or sprinkling of a chopped fresh herb is a good example of this. Often, however, the bean is used more for texture than overall flavor and a number of interesting ingredients are added to make a soup with many layers of flavor. A good example of this would be a black bean soup seasoned with bright, piquant spices and chiles and limes to give it some extra zip.

About the Author

After receiving degrees from the University of Wisconsin and the Culinary Institute of America, Andrea Rappaport moved into a full-time career in the restaurant business. For over 12 years, she worked in various culinary jobs, including as a cook for Wolfgang Puck at Spago, and ultimately as the executive chef and partner of the highly revered San Francisco restaurant Zinzino. For the past seven years, Andrea has worked as the private chef for one family in the San Francisco area, and continues to expand her culinary portfolio by catering, teaching, and consulting.