Spanish white bean soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | White beans - dried |
| 16 | cups | Water, divided |
| 2½ | pounds | Ham hocks - 4 hocks |
| 1¼ | cup | Leeks - diced |
| 2 | cups | Onions - chopped |
| 1 | teaspoon | Garlic - chopped |
| ½ | teaspoon | Thyme - dried |
| 1 | teaspoon | Olive oil |
| 1½ | cup | Carrots - chopped |
| 1½ | cup | Turnips - cubed |
| ¼ | cup | Coriander - fresh, chopped |
Directions
1. Inspect the beans for imperfections or stones and rinse them under cold water. Place in a soup pot with 4 cups water. Bring to a boil and cook for 10 minutes. Remove from the heat and cool for 30 minutes.
2. Drain the beans and return them to the soup pot with the remaining 12 cups water. Add the ham hocks, cover, and bring to a boil. Reduce to a simmer.
3. Meanwhile, saute the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes. Add to the soup pot.
4. Cook, covered, for 1½ hours. Add the carrots and turnips and cook for 30 minutes more.
5. Remove the hocks and cool. When cool enough to handle, remove the meat from the bones, discarding the fat. Add the meat to the pot.
6. Add the coriander and serve.
Yield: 8 to 10 servings.
Recipe from "Cuisine Rapide" from Pierre Franey and Brian Miller.
Posted by Michelle Bass. Courtesy of Fred Peters.