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
Serves: 6
Ingredients
-
2
cups dry mayacoba beans
-
6
sprigs fresh thyme
-
12
cloves chopped garlic
-
1 or 2
bay leaves
-
1
cup broken up canned tomatoes in juice
-
1/4 cup
fresh parsley, chopped
-
1/4
cup olive oil
-
4
tablespoons red wine vinegar
-
salt
to taste
-
pepper
to taste
-
14
cups water
Directions
- 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.
