Monday, January 4, 2016

Lima bean soup and Chicken sandwich

Three chicken leg pieces (or equivalent boneless chicken)

One big fat carrot

One small onionOne big tomato

Three-four cloves of garlic (or two taps garlic powder)

Pinch of garlic powder

Extra virgin olive oil

One fourth cup black eyed beans

One fourth cup Lima beans

Salt to taste

Half green bell pepper

One small onion

Six slices of sandwich breadGrated cheese(I used mozzarella cheese)

Butter to coat on bread slices

Freshly ground black pepper

  Soak the beans in water for three to four hours Peel the carrot, and cut into big chunks. Peel onion and cut into halves. Cut the tomato into halves. If you are using garlic clove, peel them. Wash the chicken legs very well. Take a heavy bottomed big pot. Add three cups of water into it. Add chicken, onion, carrot, tomato, garlic and salt into it. Boil under median heat until the chicken pieces are tender. You can also pressure cook everything. In that case you need less (approximately one and a half cup) water to boil. Let it cool.

Scoop out the chicken, carrot, onion, cloves, and tomato. Drain the water from the beans. In the same water boil the beans until soft. In this case I used pressure cooker. I took out every thing from the cooker in a big bowl. I added the beans in the cooker, Then I added some broth from the bowl, just to cover the beans. If you put much water in pressure, it will start splattering when the cooker becomes hot. With three-four whistles the beans were ready for the soup. 
When the beans are done, just let them cool in the pot. In the mean time thinly slice green bell pepper, and onion. Shred the chicken. Coat the bread slices with butter. Take three bread slices. Spread chicken, onion, and bell pepper on the them. Sprinkle freshly ground pepper, and salt. Spread cheese over the toppings. Put the other three bread slices on the top of each sandwiches. 
In a big pot pour the beans, and bring into boil. Make fine paste of the leftover boiled carrot, onion, garlic, and left over broth. (if you don’t have the broth, just paste them in a mixer). Add the paste into the pot. If the soup is very thick, add water to your desired consistency. Give a good stir. Pour equally on soup bowl. Sprinkle olive oil, and garlic powder  on the top.
In the mean time take panini grill or a sandwich maker. Heat the sandwiches in the grill. Serve hot along with the soup. 

On a cold day it will taste extra delicious.

Serving size:3


beena stephen said...

Really tempting soup and sandwich. Perfect for this season

Rajesh said...

That sounds delicious.

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