Chef Brian uses beans in a variety of dishes such as soups, salads and main dishes, including one he calls “Breaking Wind Brownies” made with black beans and granola! Dry beans are a favorite of his because of their quality, flexibility, cost and better consistency for recipes, plus he says they taste better. Chef Brian L. Lichorowic of Feed Bag Foods based in The Plains, Virginia, is the 4th generation of 6 generations of restaurateurs. You could say cooking is in his blood. Chef Brian started working in the restaurant kitchen at a young age and continued his culinary education in adulthood at the Culinary Institute of New York and the Tour d’Argent in Paris where he honed his skills. He is a two-time people’s choice winner of the Virginia CASI sponsored Chili Cook-Offs and is a published food writer and guest speaker in national and local food circles. He loves the social aspect when he cooks for friends and professionally Brian finds it fulfilling to make people that eat the food he prepares smile.
You can find Chef Brian at:
The Feed Bag
3665 Whitewood Road
The Plains, VA 20198
Email: brian@pullmyfingergourmet.com
Website: http://www.feedbagfoods.com
White Beans and Greens Winter Soup
Courtesy of Chef Brian L. Lichorowic
Ingredients:
1 cup dry Navy Beans
¼ cup diced celery
¼ cup diced onion
¼ cup diced green bell pepper
2 cups chicken stock (homemade or canned)
2 cups water
1 tablespoon garlic, thinly sliced
1 head escarole (1-1 ½ pounds) washed, dried and torn into bite size pieces. If
escarole isn’t available you can substitute kale or Swiss chard, finely chopped.
3 Tablespoons light olive oil
½ teaspoon freshly ground pepper
2 eggs, beaten
Lemon wedges
Parmesan cheese, grated
Instructions:
- Rinse and soak the dry navy beans.
- Sauté the “holy trinity” the celery, onions and bell pepper until tender.
- In a large saucepan add the soaked dry beans, “holy trinity”, 2 cups stock and 2 cups water. Cook until beans are soft.
- Add the garlic and escarole, stirring to submerge.
- Cover and cook until the escarole is tender, about 5 minutes.
- Add the olive oil and pepper.
- Cook, stirring occasionally, for 2 to 3 minutes.
- Stirring gently, slowly pour the beaten eggs in a stream into the saucepan; to form thin strands like those in egg drop soup.
- Serve hot, with lemon wedges and grated Parmesan cheese.
