MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aaron's Ubuntu Bean Soup
Categories: Beans, Vegetables, Soups, Herbs, Chilies
Yield: 6 Servings

3 c Yellow Eye beans
Olive oil; as needed
1 lg Carrot; diced
2 Ribs celery; diced
1 lg Yellow onion; diced
1 Head garlic; split
1 bn Italian parsley; stems only
4 Sprigs rosemary
4 Sprigs thyme
1 Lemon; grated peel of
1 ts Chile flakes
1 ts Coriander seed
1 ts Fennel seed
Salt & fresh black pepper
1/2 c Olive oil
3 lg Carrots; diced
Salt & fresh ground pepper
5 Ribs celery; diced
2 Leeks; white only, diced
1 Head garlic; cloves sliced
- paper-thin
1 tb Red chile flakes
2 tb Fine chopped fresh rosemary
1 c Canned San Marzano tomatoes;
- rough chopped
1/2 c Chopped Italian parsley
Extra virgin olive oil; to
- finish

This soup, from Ubuntu chef Aaron London, features an
heirloom bean from Rancho Gordo, the Yellow Eye bean, an
off-white heirloom member of the white bean family. Use
fewer chile flakes for a milder dish. You will need a
large double-layered piece of cheesecloth (at least 12
square inches) and kitchen twine for the sachet. Serve
with large pieces of toasted rustic bread.

FOR THE BEANS: Soak the beans in a large pot or bowl
overnight, covered with at least 4" of water.

When ready to cook, heat 2 tablespoons of olive oil in a
large saute pan over medium-high heat. Saute the diced
carrot, celery, onion, garlic, parsley stems, rosemary,
thyme, lemon peel, chile flakes, coriander and fennel
seeds until the vegetables just start to brown, 5 to 6
minutes. Remove from heat and transfer to the center of a
12" square piece of cheesecloth. Gather the ends of the
cheesecloth together to create an enclosed sachet, and tie
with kitchen twine.

Drain water from the soaked beans, then place beans in
large pot. Add 4 quarts fresh water and the sachet. Bring
to a boil, skimming foam that rises to the top. Reduce to
a gentle simmer and cook until beans are soft and creamy,
but not falling apart, about 18 to 20 minutes; older beans
will take longer. Remove from heat and add about 2
tablespoons salt. Discard sachet and allow beans and their
cooking liquid to cool. Beans, like potatoes, absorb a lot
of salt so re-taste after about 10 minutes and add more
salt, if needed, and pepper to taste.

TO FINISH: Heat the olive oil in a large pot over
medium-high heat. Add the carrots, a pinch of salt and
black pepper, and cook until carrots soften and are
slightly browned, about 2 to 3 minutes.

Add celery and leeks with a bit of salt and fresh pepper,
and cook another 2 to 3 minutes. Once tender, push
vegetables to the side of the pot; add garlic, chile
flakes and rosemary, and stir until aromatic, about 30
seconds. Lower heat to medium and cook, stirring, until
the flavors have combined, another minute or so.

Add tomatoes and cook another 3 to 5 minutes. Add the
beans and their cooking liquid. Bring to a simmer and
continue cooking, stirring occasionally, about 1 hour,
until the vegetables are tender and flavors are balanced.

Stir in parsley before serving; adjust flavors with salt,
pepper and olive oil.

Yield: 6 servings

Recipe from: http://www.myrecipes.com

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