Pink Bean Soup With Radicchio Recipes

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PINK BEAN SOUP



Pink Bean Soup image

This is a recipe I've been searching for for a long time. On my trips to Southern California, I would always stop in a restaurant named Keefer's Inn in King City, California. Unfortunately, the restaurant changed hands and this soup served there wasn't the same.In the old restaurant, in their gift shop, burlap bags of pink beans were sold along with a recipe card for this soup. I never bought one because I thought the restaurant would be there forever! I wrote in to a local newspaper food column asking if anyone still had the recipe and lucked out! Pink beans are smallish, sweet, meaty beans sometimes are known as chili beans; however, any pea or bean will work. I just love the pink beans for this savory soup. * cooking time does not include overnight soaking ** a ham bone can certainly be used instead of a ham hock

Provided by Chattes

Categories     Beans

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 lb pink beans
3 -5 slices bacon
3/4 cup diced celery
3/4 cup diced carrot
3/4 cup diced onion
1 garlic clove, minced
10 -12 ounces ham hocks
1/2 cup tomato sauce
2 quarts water
salt and pepper

Steps:

  • Rinse the beans, checking for stones and debris.
  • Soak beans overnight.
  • Saute bacon until crisp, drain.
  • Add carrots, celery, onions and garlic to bacon grease.
  • Saute 5-10minutes.
  • Drain beans.
  • Put in bean soup pot along with carrots, celery, onions and garlic.
  • Add the cooked bacon.
  • Add the ham hock, tomato sauce and water.
  • Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
  • Remove the ham hock and pull the meat from the bone.
  • Chop and return meat to the soup.
  • Remove 1/4th to 1/3rd of the beans, mash or puree.
  • Return to pot and simmer another 20-30 minutes, stirring occasionally.
  • Skim off unwanted grease.
  • Season with salt and pepper.
  • Serve.

PINK BEAN SOUP WITH RADICCHIO



Pink Bean Soup With Radicchio image

Provided by Barbara Kafka

Categories     soups and stews

Time 4h40m

Yield 4 - 5 servings

Number Of Ingredients 10

1/4 pound pink beans, preferably Spanish habichuelas rosadas
2 1/2 cups water
2 heads radicchio
2 1/2 cups liquid (veal stock, chicken stock, cooking liquid from other radicchio recipes or a combination of these)
Kosher salt to taste
Freshly ground black pepper to taste
1 medium-size potato, peeled and cut into 1/2-inch chunks, cooked in boiling salted water until almost done
2 teaspoons shredded fresh basil leaves
2 teaspoons fruity olive oil
Grated Parmesan cheese

Steps:

  • Rinse beans. In a small soup pot, add beans and 2 1/2 cups water. Bring quickly to a boil, shut off heat and cover. Allow to sit 1 hour.
  • Put radicchio in a saucepan and add stock. Simmer for 40 minutes, turning once. Drain, but reserve cooking liquid. Cut radicchio crosswise into half-inch strips. There should be about a cup.
  • Drain and rinse beans. Return to soup pot and cover with reserved cooking liquid. Simmer 1 to 1 1/2 hours or until tender.
  • Stir in cooked and sliced radicchio, plus salt and pepper to taste .
  • Add remaining ingredients, except cheese, and reheat to boiling. Remove from heat and serve with Parmesan cheese.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 836 milligrams, Sugar 2 grams

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