Oct 26

Oct 26 Kidney Bean and Farro Soup

Hearty red kidney beans and farro make for a simple soup that is a meal in a bowl.

Kidney Bean and Farro Soup

Serves 4 - 6

When the weather cooled down, one of my mom’s favorite quick soups to eat was Progresso Beef and Barley. She would warm the soup and top it with a slice of mozzarella cheese that would melt in. The result was super savory with an added level of milky melty cheese that rounded out the flavors.

With this soup I wanted to recreate that idea but without meat or dairy using only what I had on hand. The result is very similar to eating a traditional beef and barley soup albeit with a slightly different flavor profile. Tender kidney beans, hearty grain with a slight chew and lots of chunky vegetables to add sweetness to bring it all together.

“Recipe Tips:

*1. In place of dried beans, you can use 3 – 29 oz cans of red kidney beans, drained
*1.5. Over years of cooking beans I have found these two things to be important, (1) be sure to soak beans in a container that will allow them to double or triple in size, using a container that is too small, sometimes leads to the beans not growing to their full potential and ultimately not cooking properly. (2) I have found that soaking the beans in salted water can lead to the beans cooking quicker/more evenly but, it is not necessary. Adding salt to uncooked beans is controversial with some people saying it slows cooking but in my experience as long as the beans are soaked in a large enough container with enough water, the salt simply helps to season the beans. To soak: place the weighed beans in a container that is at least two to three times the amount of beans (I use an XL mixing bowl). Add the beans along with 2 t of kosher salt and cover with water to reach at least 4 - 5 inches over the beans. Stir until the salt dissolves and let soak overnight (12 - 18 hours).

**2. Use what ever color bell pepper you like.”

Ingredients

*680g (1.5 lbs) dry red kidney beans, soaked overnight

Soup

2 T olive oil

340g (2 medium) Japanese eggplant, peeled and small diced

500g (1 XL) onion, small diced

10 garlic cloves, minced

2 – 3 cheongyang or serrano chilis, minced

1 bay leaf

3 T Caribbean seasoning

1 t ground coriander

1 t ground cumin

1 t dried oregano

0.50 t ground black pepper

100ml (0.50 c) white wine

1,700ml (8.5 c) water

340g (2 – 3 medium) carrots, small dice

**200g (1 medium) bell pepper, small dice

2 T soy sauce

150-200g (0.75 – 1 c) farro, rinsed

Recipe Know-how

1. In a large pot bring the soaked beans and enough water to cover by 3 inches to a boil with 2 t of kosher salt.

Reduce to a simmer and cook covered for 1 hour.
Test the beans to see if they are cooked all the way through. If not continue to simmer for 20 – 30 minutes longer or until cooked through.

A fully cooked bean will be tender without any hardness in the center. If the skins are still a little tough, it is okay for this recipe because the beans will continue to cook later in the soup.

Drain and set aside until needed.

If using canned beans, start at Step 2.

2. Heat a large pot on medium.

Add the olive oil and heat for 30 seconds.
Add the eggplant and cook stirring occasionally for 8 – 10 minutes or until browned on all sides.
Add the onion, garlic and chili. Cook stirring occasionally for 8 minutes longer.
Add the bay leaf and spices and cook for 1 minutes stirring constantly.
Deglaze with the wine and cook for 2 – 3 minutes or until au sec.

Au sec means to cook until dry or the liquid is mostly gone.

Add the water and bring to a boil covered.
Reduce to a simmer and cook for 15 minutes.
Add the remaining vegetables, soy, farro and drained beans.
Bring to a boil covered.
Reduce to a simmer and cook stirring occasionally for 30 minutes.

Test the farro, it should be tender all the way through with a slight chew.
If not yet fully cooked continue to simmer for 10 – 15 minutes or until cooked through.