Author Notes: This recipe comes from the 75th edition (2006) of the Joy of Cooking (Rombauer, Rombauer Becker, Becker). I’ve tweaked it to suit my tastes. I love how a few simple ingredients come together into a flavorful soup with absolutely no fuss. I use mayacoba beans, widely available in latino markets, because I love their flavor, but you could certainly use any kind of dried white beans. —erinbdm
cups dry mayacoba beans
sprigs fresh thyme
cloves chopped garlic
1 or 2
cup broken up canned tomatoes in juice
fresh parsley, chopped
cup olive oil
tablespoons red wine vinegar
- Bring to a boil, reduce heat and simmer the beans, thyme, garlic, bay leaves, and, water. Simmer until the beans are tender (1-1 1/2 hours).
- Stir in and heat through the rest of the ingredients.