Bean Soup

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November 5, 2015


1 cup beans

½ medium size sweet onion, diced

1/2 cup carrots, shredded

½ cup sun-dried tomatoes, chopped

3-1/2 tablespoons sunflower oil

1 tablespoon lovage, preferably fresh

1 teaspoon fresh thyme

2 tablespoons flour

1 tablespoon sweet paprika


1Soak the beans in 2 cups water over night.

2Place the soaked beans into a medium stockpot. Add 2 cups water and bring to heat. When starts to boil remove from heat, open slightly the cover and let the hot water out. Add 2 cups of cold water, bring to boil and repeat. My grandma taught me this technique as the best way to clean dry beans.

3After beans have been cleaned a second time, add 1L cold water. When it starts to boil, lower the heat to simmer, add onion, sundried tomatoes, shredded carrots and the olive oil. Place the lid on and cook on reduce heat until beans are soft, about hour and a half. Once it is cooked add the lovage and the thyme.

4Cook for another 15 min.

5In a small skillet over low heat add 2 tablespoons olive oil. Once heated add 2 tablespoons flour with I tablespoon sweet paprika. Sauté while stirring for 20 sec. Remove from the heat and with a ladle add some of the bean liquid and stir. Pour the mixture in the cooked beans. Mix well and cook for another 20 min under very, very low heat.


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