| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dried white beans*; picked over |
| 1 |
|
Yellow onion; halved |
| 1 |
|
Bay leaf |
| 1 |
|
Fresh thyme sprig |
| 2 1/4 |
lb |
Vine-ripened tomatoes; cored and quartered |
| 1 |
md |
Red bell pepper; chopped fine |
| 1 |
md |
Yellow bell pepper; chopped fine |
| 1 |
md |
Red onion; chopped fine |
| 1 |
sm |
Fresh jalapeno pepper; minced** |
| 3 |
tb |
Red-wine vinegar |
| 1 |
tb |
Extra-virgin olive oil |
| 1/4 |
c |
Packed fresh coriander sprigs; washed well, spun dry and chopped fine |
INSTRUCTIONS
*Such as cannellini or great northern beans
**Wear rubber gloves when handling jalapenos!
In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in
water to cover by 3 inches, partially covered with lid, until beans are
tender, about 50 minutes. Season beans with salt and cool completely in
cooking liquid. Drain beans in a colander and discard yellow onion, bay
leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.
Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a
blender puree remaining tomatoes, half of bell peppers, and half of onion
until smooth and in a bowl stir together puree, beans, reserved tomatoes,
remaining bell peppers and red onion, jalapeno, vinegar, oil, and salt to
taste. Chill soup, covered at least until cold, about 6 hours, and up to 1
day. Before serving, stir in coriander and season with salt and pepper if
necessary.
Yield: 8 cups, 4 main course servings
Recipe by: Cooking Live Show #CL8938
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
5, 1998
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