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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Originating from a Brazilian recipe, this piquant soup gets its thickness from the puréed beans. This dish requires minimal work, mostly chopping the ham and onion. Ingredients:
1 pound great northern beans or other white beans |
1 tablespoon olive oil |
1 cup minced fresh onion |
3/4 cup diced lean smoked ham |
2 tablespoons minced seeded jalapeño pepper |
1 garlic clove, minced |
7 cups water |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Sort and wash beans, and place in a Dutch oven. Cover with water to 2 inches above beans. Bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; set aside. Wipe pan with a paper towel.
2. Heat oil in pan over medium heat. Add onion, ham, jalapeño pepper, and garlic; sauté 7 minutes or until onion is tender. Add beans, water, salt, and pepper; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.
3. Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return puree to pan; stir in parsley.
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