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Categories:
kidney beans onion garlic fresh dulce chiles peppers cilantro tomatoes Turkish sweet paprika water lemon juice lemon zest garlic flat leaf parsley water lemon juice
Viewed: 36 - Published at: 9 years agoIngredients
- 1 (1-pound) bag dried red kidney beans, picked over and rinsed
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 4 fresh
- dulce chiles, stemmed, seeded, and chopped
- 2 Cubanelle peppers (Italian green frying peppers), seeded and chopped
- 1/2 cup chopped
- ) or cilantro leaves
- 1/4 cup chopped sun-dried tomatoes (preferably oil-packed), drained
- 1/4 cup extra-virgin olive oil plus additional for drizzling
- 1 Turkish or 1/2 California bay leaf
- 1/2 teaspoon sweet
- (smoked paprika)
- 2 1/2 quarts water
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 garlic clove, minced
- 1/4 cup finely chopped flat-leaf parsley
- 2 1/2 quarts water
- 1 tablespoon fresh lemon juice
Method
- Put beans in a large saucepan with enough water to cover by 2 inches. Bring to a boil, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour. Drain well.
- Cook onion, garlic, chiles, Cubanelles,
- , and sun-dried tomatoes in oil in a large heavy pot over medium heat, stirring occasionally, until browned, about 12 minutes. Add bay leaf and
- and cook, stirring, 2 minutes, then add beans and water and simmer, covered, until beans are very tender, 11/2 to 2 hours. Discard bay leaf.
- Puree soup in batches in a blender (use caution when blending hot liquids). Reheat over medium-low heat. Season with salt and pepper. Stir in lemon juice.
- Stir together zest, garlic, and parsley.
- Serve soup sprinkled with
- and drizzled with oil.
