Many recipes out there, especially the traditional ones, ask for pouring in fresh water during cooking and throwing the previous one for several times, or soaking beans for many hours (even up to 24 h!) before cooking to enhance digestibility, but this one here is an exception. My grandma used to say that bean soup tastes far better if beans are not "washed out". Instead of soaking or changing the water, she had another hint to make it more digestible: a secret spice... I hope you'll try it and like it as much as we do.
So, here's what you'll need to prepare 6 generous servings:
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Directions:
- Wash the beans well to remove any dirt. Put them into a suitable pot.
I most often use cannellini beans, but kidney, pinto or black beans will also do great. - Chop onions and finely grate the carrot. Add them into the pot with beans. Also add chopped dried meat or smoked ribs, if using any of these. Pour in 2 liters of cold water, cover the pot and start heating it over high fire. Once it comes to boiling, reduce the heat to the lowest and simmer until beans are soft and tender, but still wholes (not smashed or fallen apart).
- Now add some salt and pepper to taste, and increase the heat to medium.
- Prepare the thickener for the soup as described in step 4 in this Lentil Soup recipe, and gradually pour it into the soup. Cook for 4-5 more minutes and then turn off the heat.
- If you decide to use sausages instead of meat or ribs, slice and saute them and add them into the soup right before or right after you add the thickener.
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6. And now, the secret ingredient... :) Once you have turned off the heat, add some parsley to taste (I use 1 Tbsp) and dried mint. Mint is here to ease the digestion, but it will also give the soup a mysterious, unusual and pleasant taste. However, do not put too much of it: 1/2 teaspoon is just enough for this quantity of soup. I mean, you don't want to get a mint tea with beans... :)
Serve warm with some bread and fresh salad. Here's one I made with mixed beans... |