Friend of The Bean and Rancho Gordo pal, Arnab Chaladar, helps us out with Indian-inspired bean dishes (and good whisky recommendations on his My Annoying Opinions blog), but here he goes for something simple and classic, perfect for soup season.
Notes
- For a variation, keep one roasted leek aside, chop it fine and use to garnish the soup.
- For another creamier variation, puree 1/2 cup of the beans with the roasted leeks and garlic.
- For a vegan version use veg stock instead of parmesan rinds and tamari instead of fish sauce
Ingredients
- 1 pound flageolet beans
- 1½ tablespoon kosher salt
- 1 parmesan rinds
- 6 cups bean broth - from cooking the beans or vegetable stock
- 4 large leeks - white and light green portions
- 10 cloves garlic
- ½-1 tablespoon fish sauce
- 1 teaspoon lime juice - optional
- salt
- pepper
- olive oil
Instructions
Prepare the beans:
- Stir 1½ tablespoons kosher salt into 2 quarts of water.
- Add the beans and soak the beans for at least 6 hours and up to 24 hours.
- Drain the beans in a colander and rinse thoroughly.
- Place the beans in a pot covered with 2 inches of water.
- Add the parmesan rinds to the beans and bring to a simmer.
- Cook the beans until tender. This will take about an hour, or more.
- Drain the beans reserving the bean liquid.
Prepare the garlic and leek puree:
- Preheat the oven to 400 degrees F.
- Remove the root and green leaves from the leeks.
- Cut the white and light green part of the leeks into 2-inch chunks.
- Toss the leeks and garlic with olive oil and season with salt and pepper.
- Place the leek portions in a small oven-proof dish, cut side down.
- Roast the leeks and garlic uncovered in a 400º oven till softened and lightly caramelized, turning the leeks over afer about 15 minutes so the opposite cut side is facing down. Check the leeks for doneness after 30 minutes.
- Let the leeks cool for about 15 minutes.
- Place the roasted leeks and garlic in a blender with about 2 cups of water and puree until smooth. Set aside.
Finish and serve:
- Add the drained flageolets and 6 cups of the bean broth or vegetable stock to your soup pot and raise to a high simmer.
- Mix in the leek-garlic puree and the fish sauce and simmer for another 5-7 minutes.
- Adjust the seasoning with salt and pepper.
- Serve the beans with a drizzle of olive oil and some crusty bread.