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  • Yellow Indian Woman Bean Soup

    1 vote
    Yellow Indian Woman Bean Soup
    Servings: 8
    by Phyllis Smith
    47 recipes
    		 >
    RanchoGordo Beans are the best! This was originally in the NYT. Not sure why CES isn't picking up the canned tomatoes but their calories are negligible.

    Ingredients

    • 3 cups yellow eye or yellow Indian woman beans, soaked 4 to 6 hours (see note)
    • 1 carrot, peeled
    • 2 ribs celery, halved
    • 1 onion, quartered
    • 1 head garlic, halved across the equator
    • Stems from 1 bunch Italian parsley, tied in a cheesecloth sachet
    • 2 tablespoons kosher salt
    • 1 tablespoon freshly ground black pepper
    • 1/4 cup extra-virgin olive oil
    • For the soup:
    • 1/4 cup extra-virgin olive oil, plus more for drizzling
    • 3 large carrots, peeled and diced
    • 5 ribs celery, diced
    • 2 leeks, white and light green parts only, diced
    • 1 head garlic, cloves peeled and finely grated
    • 1 1/2 teaspoons red chili flakes, plus more to taste
    • 2 tablespoons chopped fresh rosemary
    • 8 oz whole San Marzano tomatoes, drained and chopped
    • 1/2 cup chopped Italian parsley

    Directions

    1. Prepare the beans:
    2. Drain the beans and place them in a large pot. Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet.
    3. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart. (Start checking after 25 minutes; the fresher the beans, the shorter the cooking time.)
    4. Add the salt, pepper and olive oil. Discard the sachet and vegetables. Let the beans cool in the liquid.
    5. Prepare the soup: Pour the olive oil into a large pot set over medium heat. Add the carrots, celery, leeks, garlic, chili and rosemary. Cook until the rawness of the vegetables is just gone, 3 to 4 minutes.
    6. Add the tomatoes and cook until slightly caramelized, about 3 minutes more.
    7. Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes. Season to taste with salt and pepper. Just before serving, add the parsley.

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