Friday, November 19, 2010

Soup Again

White Bean Soup
Bean soup can be served alone or as a very hearty side dish with grilled or roasted meats, such as beef brisket or pork roast.  When you serve it as a stand-alone meal, add sausage or shredded meat such as those mentioned above.  

Corn bread is the perfect dunker for the thick pot liquor this soup creates.  Squeeze a little lemon over the top and drift a fluffy mound of Pecorino Romano cheese in the center.  My recipe is simple and can be served as a substitute for the requisite "Red Beans and Rice" we love on Monday's in Deep South USA.

1 cup dry Great Northern beans
Chicken stock 
Extra virgin olive oil
1/2 onion (chopped)
1/2 stalk celery (chopped)
2-3 garlic cloves (minced)
Black pepper
Andouille sausage
Lemon wedges
Pecorino Romano cheese (finely grated)

Add the dry beans to a bowl and cover liberally with cool water.  Allow the beans to soak either overnight or all day before cooking.  Drain and rinse well; add to a dutch oven and cover with 1/2 chicken stock and 1/2 water on medium simmer.  Cook until slightly tender and add the onion, celery and garlic that has been sauteed in a splash of extra virgin olive oil until softened.  Stir well and add salt and pepper to taste.  Lastly add the sausage to the pot and cook for another 5 to 10 minutes.  Serve with a squeeze of lemon and grated Romano cheese over the top.

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