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
- 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.