Red-Bean Soup with Gremolata
A hearty and flavorful soup made with tender red kidney beans, aromatic vegetables, and herbs, finished with a bright citrusy gremolata and a drizzle of olive oil. This Latin-inspired dish combines traditional ingredients like ají dulce chiles and culantro with Mediterranean touches.
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.
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.
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.
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.
Stir together zest, garlic, and parsley.
5 min
- 5.
Serve soup sprinkled with gremolata and drizzled with oil.
5 min