the saturday soup – rancho gordo bean & rosemary February 5, 2011

It’s been a bit like Groundhog Day around here this week. Gray day, stick your head out, assess the dreary weather, go back inside, repeat. I’ve not been feeling much like cooking and certainly haven’t felt like braving the elements to go to the farmers market. We’ve been eating stuff out of the pantry and clearing out some shelves. Pulling soups out of the freezer to eat with sandwiches and that sort of thing. As much as I dread the oppressive summer heat here in Atlanta, I’ve hit my tolerance with the gray, rainy days.

A recent purchase of a package of Rancho Gordo Yellow Indian Woman beans came together with tomato & rosemary for a really hearty lunch for one of these days. Just as I don’t think all tomato soups need to have an Italian twist, I don’t feel like all bean soups need to head down a Mexican/chili-like path.  I love Rancho Gordo beans and their variety is really wonderful. Yellow Indian Woman beans are sturdy but with a creamy texture. If you don’t have access to Yellow Indian Woman beans, their Yellow Eye beans would also be delicious in this.

Rancho Gordo Bean & Rosemary Soup – makes 4 small but hearty servings

  • 1/2 pound Rancho Gordo Yellow Indian Woman beans
  • 6 cups vegetable stock – you can substitute part or all of this with water
  • 1 large bay leaf
  • 2 large sprigs rosemary
  • 1 14.5 can of tomato puree/sauce/passata – I used Muir Glen brand
  • 1/2 tsp. dried red chili flakes
  • salt & fresh ground black pepper, to taste
  • Greek yogurt & greens – optional as garnish

- For the beans: I think it’s best if you soak these overnight before you make the soup. Rinse them thoroughly in a colander then put them in a large  bowl and fill with water until the water covers them by about an inch. Soak them for 8 hours to overnight. Drain them thoroughly before cooking.

- For the soup: In a large soup pot with a lid, combine the beans, stock, bay leaf and rosemary and bring to a boil. Return heat to a simmer and add the tomato sauce and red chili flakes. Allow to simmer together until the beans are tender. Ideally, this should take 40 minutes or so if you’ve soaked them overnight but this depends on the freshness of the beans. Before serving, remove the bay leaves & rosemary stalks (the leaves will have come off the woody stalk through cooking) and  taste and add salt & pepper to your liking. Top with your garnish and serve immediately. This soup stores well and will last 4-5 days in the fridge if you store it in a tight sealing storage container.

Comments

Prerna@IndianSimmer Feb 5, 2011 12:02 pm

Making them for lunch right now! My husband’s crazy for beans n he’ll be a happy man today :-)

The Teacher Cooks Feb 5, 2011 11:02 pm

I love soup this time of the year and this looks wonderful!

Maggie at Eat Boutique Feb 6, 2011 12:02 pm

I love these beans and love how simple this recipe is. Beautiful photo too!

tunde@1morespoon Feb 6, 2011 01:02 pm

This is a perfect soup for a light lunch paired with a salad.

Brian @ A Thought For Food Feb 6, 2011 06:02 pm

So simple and filling… just what we need on a cold winter day.

Sukaina Feb 7, 2011 02:02 pm

I’m really liking this soup. I’m on a bean spree right now and my daughter loves anything with beans in it. She asks for it EVERYDAY so this recipe is going to come in handy!

Lana @ Never Enough Thyme Feb 8, 2011 11:02 am

I have to say I’ve never heard of these beans, but they look and sound delicious. I especially like the combination of beans with tomatoes and dried chili flakes. That will really warm you up and help your outlook on these cold, dreary days we’ve had lately!

Deeba Feb 8, 2011 08:02 pm

Just gorgeous … love the flavours in there!

Megan Feb 9, 2011 09:02 am

Looks delicious. I’d dig in.

Laura @ Sprint 2 the Table Feb 11, 2011 11:02 pm

This wether has made me constantly craving versions of tomato and/or bean soups. Spicy food too – I’m working my way through a big sriricha bottle!

marla Feb 12, 2011 09:02 am

Thanks for introducing us to these beans, I had never heard of them. This soup looks both hearty & healthy at the same time. Hope you have a great weekend!

Aggie Feb 15, 2011 09:02 pm

What a beautiful bean soup. I keep hearing about Rancho Gordo beans…I’m so tempted to ordering some! This looks so delicious.

DessertForTwo Feb 18, 2011 09:02 pm

I’m a huge Rancho Gordo fan! I can’t help myself everytime I go into their store, I want 1 of everything!
Thanks for this simple, delicious recipe :)

amy Feb 21, 2011 08:02 pm

yum. look awesome. i tried making a soup with these same beans (the soup from Ubuntu, Napa), but it didn’t work out. I will try this one. thx!

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[...] Yellow Indian Woman: Remarkably creamy, these small golden beans are mild and versatile. They are wonderful in a simple soup. [...]