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Organic Cranberry Bean Soup with Saffron
Ingredients:
- 4 cups dry organic cranberry beans, soaked overnight and drained*
- 8 cups vegetable stock
- 2 large ripe tomatoes, coarsely chopped
- 2 cloves garlic, crushed
- 1 small yellow onion, peeled and chopped coarsely
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon saffron threads, crushed
- 1 teaspoon ground cumin
- Kosher salt and fresh ground black pepper
- 4 ounces Queso Cotija
- 1/2 cup cilantro leaves, washed and drained
Getting it done:
- Place beans and vegetable stock in a large soup pot and boil*. Drop to a soft boil and cook until tender, about 45 minutes. Set aside and keep warm.
- Place tomatoes, garlic and onion in a food processor and puree until smooth.
- In another large soup pot, heat oil until it shimmers and slowly add the tomato and onion mixture. Cook over medium heat until almost dry. Slowly add the beans and their cooking liquid, saffron and cumin into the tomato and onion mixture. Bring to a boil and then drop to a soft boil. Cook until beans are very tender and starting to break up. Season to taste with Kosher salt and fresh ground pepper.
To serve
- Ladle soup into 8 bowls and top with Queso Cotija and cilantro leaves. Serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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