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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
- 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
- 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.