Red-Bean Soup with Gremolata
- Preparing Time: -
- Total Time: -
- Served Person:
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 2 1/2 quarts water
- 1/4 cup finely chopped flat-leaf parsley
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 turkish or 1/2 california bay leaf
- 4 large garlic cloves, chopped
- Carbohydrate 56 g(19%)
- Fat 1 g(2%)
- Fiber 14 g(55%)
- Protein 19 g(38%)
- Saturated Fat 0 g(1%)
- Sodium 54 mg(2%)
- Calories 299
PreparationQuick-soak beans and make soup: Put beans in a large saucepan with enough water to cover by 2 inches. Bring to a boil, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour. Drain well. Cook onion, garlic, chiles, Cubanelles, recao, and sun-dried tomatoes in oil in a large heavy pot over medium heat, stirring occasionally, until browned, about 12 minutes. Add bay leaf and pimentón and cook, stirring, 2 minutes, then add beans and water and simmer, covered, until beans are very tender, 11/2 to 2 hours. Discard bay leaf. Purée soup in batches in a blender (use caution when blending hot liquids). Reheat over medium-low heat. Season with salt and pepper. Stir in lemon juice. Make gremolata: Stir together zest, garlic, and parsley. Serve soup sprinkled with gremolata and drizzled with oil. Cooks’ notes:•If ajà dulce chiles are not available, substitute 1 additional Cubanelle pepper. •Soup, without gremolata, can be made 3 days ahead and chilled. Thin with water if desired when reheating.
PreparationQuick-soak beans and make soup: Put beans in a large saucepan with enough water to cover by 2 inches. Bring to a boil, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour. Drain well. Cook onion, garlic, chiles, Cubanelles, recao, and sun-dried tomatoes in oil in a large heavy pot over medium heat, stirring occasionally, until browned, about 12 minutes. Add bay leaf and pimentón and cook, stirring, 2 minutes, then add beans and water and simmer, covered, until beans are very tender, 11/2 to 2 hours. Discard bay leaf. Purée soup in batches in a blender (use caution when blending hot liquids). Reheat over medium-low heat. Season with salt and pepper. Stir in lemon juice. Make gremolata: Stir together zest, garlic, and parsley. Serve soup sprinkled with gremolata and drizzled with oil. Cooks’ notes:•If ajà dulce chiles are not available, substitute 1 additional Cubanelle pepper. •Soup, without gremolata, can be made 3 days ahead and chilled. Thin with water if desired when reheating.
