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
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
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4 tablespoons
red wine vinegar
-
salt
to taste
-
pepper
to taste
-
14 cups
water
Directions
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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).
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Stir in and heat through the rest of the ingredients.
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