No, Freddy

Our friends Freddy and Jess came over for lunch yesterday. It was impromptu, so I made an easy Spanish Bean Soup. I threw together some greens and cucumbers and made a quick vinaigrette. I had whole wheat pita bread on hand, so I brushed it with olive oil and sprinkled on some garlic, corriander and cinnamon. I toasted until it smelled toasty (that's how you know it's done) and we had ourselves a dang fancy lunch! I will absolutely bet the house on herbs and spices to make something fantastic out of regular ingredients every time. While we were eating, the topic of milk came up. Jess said that it seems like most people have some sort of trouble with lactose intolerance. To this, I said that cows have milk to feed baby cows with the expectation that they will grow to be 400 pound cows. Humans have milk to feed baby humans. Humans have trouble breaking down cow milk, but we have an easier time with something more our size, like a goat. So, if you’re going to do dairy, choose something more your size. Without missing a beat, Freddy said, what about Bobcat milk? 

Spanish Bean Soup

Ingredients

½ Onion

Small amount Olive Oil

2 Cloves Garlic

1 Bunch Cilantro - Chopped

1 brunch Parsley - Chopped

1 Tbsp Apple Cider Vinegar

1 Lemon - Squeezed

1 Can Diced Tomatoes

2 Cans Great Northern Beans - Drained

1 Can Black Beans - Drained

1 Box Veggie Stock

5-6 Cups Water

25-30 Green Spanish Olives - Chopped

8 oz. Fresh Baby Spinach

Salt and Pepper to taste

Directions

Dice Onions and saute in a small amount of Olive Oil in soup pot

Add Garlic 

Add Parsley and Cilantro and allow a few minutes to reduce

Add Diced Tomatoes, Lemon and Apple Cider Vinegar

Allow to simmer together for a minute

Add Water, Beans (drained), Veggie Stock and Olives

Allow to simmer for about 15-20 min

Salt and Pepper to taste (I throw in some Ceyenne Pepper)

Add Fresh Spinach and Lid for a minute or two

Works well alone, over rice or farro or with sour dough bread

Serve and enjoy!!