Red Bean Soup With Gremolata Recipes
RED BEAN SOUP
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
- Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
- Serve hot in soup bowls.
RED-BEAN SOUP WITH GREMOLATA
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
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.
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