Jerusalem : Compass of the Diaspora Jew
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Everyone loves soup when it's cold outside.
Some beans can be found both fresh and dry. Fresh beans are generally sold in their pod. Store fresh beans in a tightly covered container in the fridge up to five days. After that, both color and flavor diminish. Dried beans are available pre-packaged or in bulk, and should be soaked in water for several hours to rehydrate them before cooking.
Then they need to be checked for infestation. (See below for instructions.)
Instead of using boiling water you may soak the beans in cold water for eight hours, although boiling water is more effective. Regarding dark beans (red or black), since the skin doesn't become translucent after soaking, the beans should be soaked and then peeled.
Enjoy!
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Minestrone With Pesto
Heat broth in heavy large pot over medium heat. Add onions, celery, carrots, green beans, zucchini, white beans and tomatoes. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer about 10 minutes. Season soup to taste with salt and pepper. Ladle soup into 6 bowls. Garnish each with 1 tbsp. pesto.
Makes 6 servings.
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Black Bean Soup
This recipe can be prepared in 45 minutes or less. Top with chopped cilantro.
Heat oil in large pot over medium heat. Add onion, garlic and thyme; saute until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Ladle soup into bowls.
Makes 6 servings.
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What and Bean Soup
Rinse beans. Soak in cold water to cover by 2 inches overnight.
Heat oil in a heavy pot (5-6 qt.). Saute onions, carrots, celery and garlic until soft. Add water, beans, tomato, parsley, sage and thyme. Bring to a boil. Reduce heat and simmer until beans are soft, 2-3 hours. Add wheat and salt. Reduce heat, simmer until wheat is tender, about 30 minutes. Add salt and pepper to taste.
Makes 6-8 servings.
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Spicy Black Bean Soup
In a heavy large pot over medium-high heat, add all ingredients except for 2 tbsps. cilantro and tortilla chips. Add beans with juices and broth. Bring suop to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with tortilla chips. Sprinkle with remaining 2 tbsps. cilantro.
Makes 4 servings.
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White Bean Soup
Place beans in large heavy pot. Add enough water to cover beans by 2 inches. Drain beans. Check for infestation.
Heat olive oil in heavy large pot over medium-high heat. Add onion, leek, tomato, carrots, celery and garlic cloves. Saute until vegetables are tender, about 6 minutes. Add beans, 101/2 cups pareve chicken stock, chopped thyme and rosemary. Bring soup to boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1 hour.
Add more chicken stock by 1/4 cupfuls to thin soup, if desired. Season soup to taste with salt and pepper. Ladle soup into 8 bowls.
Makes 8 first-course servings.
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Stone Soup
Combine all ingredients in large pot. Bring to boil. Reduce and simmer until soup is thick, stirring occasionally, about 2 hours. Season to taste with salt and pepper.
Makes 8 servings.
Checking for Bugs in Beans
Here's how to do it (based on classes by Rabbi Moshe Vaye):
The insects are found beneath the skin and are not detectable when the bean is dry.