Name: Greek-Style Bean Soup
Cuisine: Greek, Europe
Ingredients: 1 teaspoon plus ½ teaspoon, kosher salt, divided; ¼ teaspoon, baking soda; 8 cups, water; 1¼ cups, brown tepary beans, picked over and rinsed; ¼ cup plus 2 tablespoons, extra-virgin olive oil, divided; 1 , onion, cut into ½-inch pieces; 2 , carrots, peeled and cut into ½-inch pieces; 1 , celery rib, cut into ½-inch pieces; 2 , garlic cloves, chopped fine; 2 cups, vegetable broth; 1 tablespoon, tomato paste; 2 , bay leaves; 3 tablespoons, red wine vinegar; 2 tablespoons, finely chopped fresh parsley

Gather Your Ingredients

¼ teaspoon baking soda

8 cups water

1¼ cups brown tepary beans, picked over and rinsed

¼ cup plus 2 tablespoons extra-virgin olive oil, divided

1 onion, cut into ½-inch pieces

2 carrots, peeled and cut into ½-inch pieces

Key Equipment

Before You Begin

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You can buy brown tepary beans by clicking here. You can also substitute kidney beans one for one for the tepary beans.
This recipe can be cooked without the overnight soak by using a pressure cooker: Reduce water in step 1 to 1,200 grams/5 ⅓ cups. In step 1 dissolve salt and baking soda in water in pressure cooker. Add beans, lock pressure-cooker lid in place, and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as necessary to maintain high pressure. Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you. Do not drain beans. Proceed with step 2 as written.

Instructions

1.

Dissolve 1 teaspoon salt and baking soda in water in Dutch oven. Add beans, cover, and soak at room temperature for at least 8 hours or up to 24 hours. Bring beans (still in soaking liquid) to boil over high heat, skimming off any foam that rises to surface. Reduce heat to medium-low and simmer, uncovered, until beans are tender, about 45 minutes. Do not drain beans.

2.

Meanwhile heat 1/4 cup oil in 10-inch skillet over medium heat until shimmering. Stir in onion, carrots, celery, garlic, and ½ teaspoon salt and cook until onion is translucent, 5 to 7 minutes. Remove from heat.

3.

Add softened vegetables, broth, tomato paste, and bay leaves to pot and stir to combine. Bring to boil over high heat, then reduce heat to medium-low and simmer, uncovered, until soup has thickened and flavors have melded, about 30 minutes. Off heat, stir in vinegar and season with salt to taste. Divide soup among warmed bowls, sprinkle with parsley, and drizzle with 2 tablespoons oil. Soup’s up.

Greek-Style Bean Soup

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Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

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Greek-Style Bean Soup

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

Recommended Reading

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