Subj : St. Aaron 04
To   : All
From : Dave Drum
Date : Mon Jun 21 2021 18:31:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aaron's Ubuntu Bean Soup
 Categories: Beans, Vegetables, Soups, Herbs, Chilies
      Yield: 6 Servings
 
      3 c  Yellow Eye beans
           Olive oil; as needed
      1 lg Carrot; diced
      2    Ribs celery; diced
      1 lg Yellow onion; diced
      1    Head garlic; split
      1 bn Italian parsley; stems only
      4    Sprigs rosemary
      4    Sprigs thyme
      1    Lemon; grated peel of
      1 ts Chile flakes
      1 ts Coriander seed
      1 ts Fennel seed
           Salt & fresh black pepper
    1/2 c  Olive oil
      3 lg Carrots; diced
           Salt & fresh ground pepper
      5    Ribs celery; diced
      2    Leeks; white only, diced
      1    Head garlic; cloves sliced
           - paper-thin
      1 tb Red chile flakes
      2 tb Fine chopped fresh rosemary
      1 c  Canned San Marzano tomatoes;
           - rough chopped
    1/2 c  Chopped Italian parsley
           Extra virgin olive oil; to
           - finish
 
  This soup, from Ubuntu chef Aaron London, features an
  heirloom bean from Rancho Gordo, the Yellow Eye bean, an
  off-white heirloom member of the white bean family. Use
  fewer chile flakes for a milder dish. You will need a
  large double-layered piece of cheesecloth (at least 12
  square inches) and kitchen twine for the sachet. Serve
  with large pieces of toasted rustic bread.
  
  FOR THE BEANS: Soak the beans in a large pot or bowl
  overnight, covered with at least 4" of water.
  
  When ready to cook, heat 2 tablespoons of olive oil in a
  large saute pan over medium-high heat. Saute the diced
  carrot, celery, onion, garlic, parsley stems, rosemary,
  thyme, lemon peel, chile flakes, coriander and fennel
  seeds until the vegetables just start to brown, 5 to 6
  minutes. Remove from heat and transfer to the center of a
  12" square piece of cheesecloth. Gather the ends of the
  cheesecloth together to create an enclosed sachet, and tie
  with kitchen twine.
  
  Drain water from the soaked beans, then place beans in
  large pot. Add 4 quarts fresh water and the sachet. Bring
  to a boil, skimming foam that rises to the top. Reduce to
  a gentle simmer and cook until beans are soft and creamy,
  but not falling apart, about 18 to 20 minutes; older beans
  will take longer. Remove from heat and add about 2
  tablespoons salt. Discard sachet and allow beans and their
  cooking liquid to cool. Beans, like potatoes, absorb a lot
  of salt so re-taste after about 10 minutes and add more
  salt, if needed, and pepper to taste.
  
  TO FINISH: Heat the olive oil in a large pot over
  medium-high heat. Add the carrots, a pinch of salt and
  black pepper, and cook until carrots soften and are
  slightly browned, about 2 to 3 minutes.
  
  Add celery and leeks with a bit of salt and fresh pepper,
  and cook another 2 to 3 minutes. Once tender, push
  vegetables to the side of the pot; add garlic, chile
  flakes and rosemary, and stir until aromatic, about 30
  seconds. Lower heat to medium and cook, stirring, until
  the flavors have combined, another minute or so.
  
  Add tomatoes and cook another 3 to 5 minutes. Add the
  beans and their cooking liquid. Bring to a simmer and
  continue cooking, stirring occasionally, about 1 hour,
  until the vegetables are tender and flavors are balanced.
  
  Stir in parsley before serving; adjust flavors with salt,
  pepper and olive oil.
  
  Yield: 6 servings
  
  Recipe from: http://www.myrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Of all the people I have met, you're certainly one of them.

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