Red-Bean Soup with Gremolata

Ingredients

• •1 pound dried red kidney beans
• •1 large onion
• •4 cloves garlic
• •4 whole ají dulce chiles
• •2 whole Cubanelle peppers
• •½ cup recao or cilantro leaves
• •¼ cup sun-dried tomatoes
• •¼ cup extra-virgin olive oil
• •1 whole bay leaf
• •½ teaspoon sweet pimentón
• •2½ quarts water
• •1 tablespoon fresh lemon juice
• •1 teaspoon lemon zest
• •1 clove garlic
• •¼ cup flat-leaf parsley
• •2½ quarts water
• •1 tablespoon fresh lemon juice

Cooking Instructions

1. 1.

   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.

   62 min

2. 2.

   Cook onion, garlic, chiles, Cubanelles, recao, 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 pimentón 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.

   134 min

3. 3.

   Purée 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.

   15 min

4. 4.

   Stir together zest, garlic, and parsley.

   5 min

5. 5.

   Serve soup sprinkled with gremolata and drizzled with oil.

   5 min