Red Bean Soup With Gremolata Recipes

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RED-BEAN SOUP WITH GREMOLATA



Red-Bean Soup with Gremolata image

Latin-food authority Maricel Presilla describes _sofrito_-the sautéed mix of aromatic vegetables that is the bedrock of this vegetarian soup-as the DNA of the Latin kitchen because it carries a basic flavor code. There's onion and garlic, to be sure, but also tomatoes and various herbs, spices, and chiles, depending on the region. For this red-bean soup, we were inspired specifically by Puerto Rico, as evidenced by _recao_ (an herb similar to cilantro) and by chiles that are fruity rather than hot. Just for fun, we included a last-minute sprinkling of Italian _gremolata_ for brightness.

Provided by Ruth Cousineau

Number Of Ingredients 17

1 (1-pound) bag dried red kidney beans, picked over and rinsed
1 large onion, chopped
4 large garlic cloves, chopped
4 fresh ají dulce chiles, stemmed, seeded, and chopped
2 Cubanelle peppers (Italian green frying peppers), seeded and chopped
1/2 cup chopped recao (culantro) or cilantro leaves
1/4 cup chopped sun-dried tomatoes (preferably oil-packed), drained
1/4 cup extra-virgin olive oil plus additional for drizzling
1 Turkish or 1/2 California bay leaf
1/2 teaspoon sweet piment&ocute;n (smoked paprika)
2 1/2 quarts water
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1/4 cup finely chopped flat-leaf parsley
2 1/2 quarts water
1 tablespoon fresh lemon juice

Steps:

  • 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.
  • Stir together zest, garlic, and parsley.
  • Serve soup sprinkled with gremolata and drizzled with oil.

RED BEAN VEGETABLE SOUP



Red Bean Vegetable Soup image

Cajun seasoning boosts the flavor of this brothy soup. The easy recipe makes a big batch that's loaded with beans and fresh veggies. -Ronnie Lappe, Brownwood, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

3 large sweet red peppers, chopped
3 celery ribs, chopped
2 medium onions, chopped
4 cans (16 ounces each) kidney beans, rinsed and drained
4 cups chicken broth
2 bay leaves
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon Cajun seasoning
1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce

Steps:

  • In a 5-qt. slow cooker, combine the peppers, celery, onions and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves before serving.

Nutrition Facts : Calories 158 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 701mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges

RED BEAN SOUP



Red Bean Soup image

This came from a Cajun Cookbook that my friend had loaned to me. The prep. time does not include soaking the beans overnight.

Provided by Gingerbear

Categories     One Dish Meal

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 cups dried red kidney beans, soaked overnight and drained
2 tablespoons butter
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
1 stalk celery & leaves, chopped
1 carrot, peeled and chopped
1/2 lb smoked ham, cut into large chunks
1 large ham bone, if available
2 quarts water
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
2 bay leaves
2 tablespoons lemon juice
1/8 teaspoon dried hot red pepper flakes
salt and pepper
chopped fresh parsley (to garnish)

Steps:

  • Put the beans in a saucepan, cover with fresh water and bring to a boil.
  • Boil for 10 minutes and drain.
  • Set aside.
  • Melt the butter in a dutch oven or very large saucepan and cook the onion, garlic, celery and carrot, covered, until softened.
  • Add the beans, ham, ham bone, water, worcestershire sauce, parsley, thyme, bay leaves, lemon juice, pepper flakes, and salt and pepper to taste.
  • Bring to a boil and simmer 2 hours or until beans are very soft.
  • Discard the ham bone.
  • Scoop out the chunks of ham and reserve.
  • Press the soup through a fine sieve and return it to the saucepan.
  • Discard the solids in the sieve.
  • Cut the chunks of ham into small dice and add to the soup.
  • Reheat, and taste and adjust the seasonings.
  • Serve hot, sprinkled with a little parsley.

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