Spanish White Bean Soup (Dr. Masley p. 178)

Updated at: Wed, 16 Aug 2023 17:04:52 GMT

Step 1

Place the dried beans in a large bowl and add enough water to cover by 2 inches. Soak overnight (preferably 10-12 hours); drain in the morning and refrigerate until ready to cook.

Step 2

Heat a large pot over medium heat, then add the oil, then the onions, salt, and pepper, and sauté, stirring occasionally for 2-3 minutes, or until the onions soften. Add the carrots, green pepper, bay leaves, vinegar, paprika, cayenne if using, and the thyme and heat another 3-4 minutes, with an occasional stir. Add the garlic and parsley, and heat another 1-2 minutes.

Step 3

Add the soaked beans, the broth, and water. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 1/2 hours, until the beans have softened, but are still slightly al dente.

Step 4

When ready to serve, discard the bay leaves and ladle into bowls.

Step 5

You could use canned or jarred beans, but I find them always to be a bit overcooked, lacking the proper texture and flavor. Ideally-and if you have the time-you would use dried beans, soak them overnight, rinse them in the morning, and cook them the following day. (details follow).

Step 6

For the express version (ready in 30 minutes), skip the instructions for soaking the beans, and begin by heating the oil and sautéing the onions. Add the broth and water, and simmer 10 minutes. Remove the bay leaves and serve.

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Makes leftovers