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Correo Electrónico
Add a photoRanchoGordo 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.
Raciónes: 8
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Ingredientes
- 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
Direcciones
- Prepare the beans:
- Drain the beans and place them in a large pot. Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet.
- 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.)
- Add the salt, pepper and olive oil. Discard the sachet and vegetables. Let the beans cool in the liquid.
- 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.
- Add the tomatoes and cook until slightly caramelized, about 3 minutes more.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 8 servings | |
| Calories 315 | |
| Calories from Fat 188 | 60% |
| Total Fat 21.17g | 26% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 1866mg | 78% |
| Potassium 699mg | 20% |
| Total Carbs 11.1g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.78g | 3% |
| Protein 20.92g | 33% |
