August Hodgepodge Soup

It’s a New Brunswick/Nova Scotia tradition Hodgepodge Soupusing bits and pieces of freshly harvested garden vegetable most often pepared in August. Such simple ingredients prove shockingly good with potatoes, carrots, garden beans, corn (1/2 ear per person person) peas, either sugar pod, shelled or both. The pot has enough water to half cover veggies, added step by step so none are over cooked. At the end stir in a generous dollop of cream. Since it is a hodgepodge several other ingredients are often added but we were more than pleased with this simple dish and the broth was amazing. This is an approximation of what we were served at a restaurant in New Brunswick on the Canadian U.S. border.
6 small potatoes – well scrubbed or peeled
6 medium size potatoes (we used our Rainbow blend of two orange, two yellow and two red but excluded purple because it is too heavily pigmented. Each carrot cut into three pieces.
Two large handfuls whole green and yellow beans
Corn, i/2 ear per person
1.5 cups peas-I used Oregon Giant Sugar Pod
1/2 cup cream —set aside
salt & pepper to taste
Fill a Dutch oven or other pot wider that’s wider than deep with water about half way full. Bring to a boil and add 1:Potatoes- Cook potatoes for 7 minutes
2:Carrots each cut into 3 pieces cook an additional 7 minutes
3:Corn and Beans add and cook additional 5 minutes
4:Peas add and cook for about 3 minutes

Pour off water allowing 2 to 2.5 cup to remain and add cream, salt and pepper to taste. As with any soup recipe make it this way once and then don’t be afraid to experiment with more or fewer ingredients. This recipe fed 3 hungry adults.

Barbequed Pinquito Bean Recipes

Pinquito Bean Recipes from Nichols Garden Nursery

These two recipes were sent to my parents by a Mrs. C.L. Brown of Santa Maria, CA. She thought this outstanding and unusual bean should be offered by our nursery. We have offered seeds of these flattened pick bean variety to home gardeners for more than thirty years and have always shared Mrs. Browns recipes.

Jocko’s Barbecue Pinquitos-
A renowned Santa Maria steakhouse
3 cups dry Pinquito beans
2 cloves garlic, minced
2 medium onions, peeled and diced
1 yellow bell pepper diced
2 green chili peppers, diced
1 pound bacon, diced & cooked
Salt and pepper to taste

Method: After beans have soaked, bring them to a boil. Cover with three times as much water and soak overnight. Bring to a boil and immediately reduce heat to a simmer. Cover and cook 4 hours, or until tender. When Pinquitos are done, fry together bacon, peppers, onions, garlic. Add this mix to beans, season with salt and pepper. Cook an additional ten minutes.

For my kitchen use I have modified the recipe as follows and must admit I’ve never prepared the original always coming to a halt at the entire pound of bacon. These beans have a distinctive texture and never fall apart when cooked.
revised recipe
Barbeque Pinquitos
3 cups dry Pinquito Beans
6 slices bacon, diced, cooked and drained of fat
3 cloves garlic, minced or pressed
2 medium onions, peeled and diced
2-3 green Jalapeno peppers, deseeded and chopped
1 bell pepper, diced
salt and pepper to taste
Method: rinse beans and place in pan with nine cups of water, . Soak overnight. Bring to a boil and immediately reduce hit to a simmer. Cover and cook for two hours or until beans are fork tender. Drain excess water from pinquitos, leaving one to two inches above beans. Place bacon into a large heated skillet and sauté until lightly browned. Remove bacon pieces and set aside. Drain all but one tablespoon fat from skillet and return pan to heat. Add garlic, onions and peppers to skillet and sauté, stirring steadily until onion is translucent. Add vegetables and bacon to pinquitos and simmer for an additional thirty minutes. Add salt and pepper to taste and serve.

Pinquitos with Sausage & Apples
San Fernando Valley Pinquitos: by Mrs. C.L. Brown of Santa Maria, CA.
1 lb. Pinquitos, rinsed and soaked overnight
½ lb. bulk sausage
2 cups peeled & sliced apples
¼ cup brown sugar
4 small sliced onions
1 ½ cups tomato juice
2 cloves garlic
½ teaspoon chili powder (or more)
2 teaspoons salt
½ teaspoon black pepper

Method: After beans have soaked, bring them to a boil. Cover, simmer 1 to 2 hours, or until tender. Drain. Prepare a combination of all remaining ingredients, being sure to mix sausage well with apples etc. Do not cook sausage first. Bring to a boil and mix wIth drained beans. Simmer for at least 2 hours. Serve with toasted garlic bread.

I prefer lightly cooking the sausage and draining any visible fat. Do this slowly to avoid excessive browning.