In the nippy days of a Kentucky winter, nothing warms the heart and nourishes the soul like good comfort food. Barbara Napier, innkeeper of Snug Hollow Farm Bed & Breakfast near Irvine and author of the Hot Food & Warm Memories cookbook, is fully aware of this concept and has provided these recipes for the chilly weeks ahead.
This is a brothy and fragrant soup, a Snug Hollow original. You may serve it as an entrée with cheese grits or as a soup course.
½ stick butter
3 tablespoons chopped fresh garlic
2 tablespoons chopped fresh rosemary
1 tablespoon rubbed sage
½ teaspoon black pepper
2 tablespoons Tamari sauce
2-3 tablespoons nutritional yeast
2 small cans great northern beans, rinsed well, or 3 cups cooked beans (pintos may be used instead)
2 cups water
1. In a large saucepan, melt butter over medium heat. Add garlic, rosemary, sage and pepper. Cook slowly for a few minutes.
2. Add Tamari sauce and nutritional yeast, and stir until mixed. Add water and beans. Bring to a slow boil, simmer about 10 minutes, and remove from heat.
3. Season to taste, and warm before serving.
Photo by Jesse Hendrix-Inman. Recipe provided by Barbara Napier of Snug Hollow Farm Bed & Breakfast, and prepared at Sullivan University by Ann Currie.