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TriBeCa Grills White Bean & Chorizo Soup




Source of Recipe


the web


List of Ingredients




1 lb. dry Great Northern or Navy beans
2 medium Onions, chopped fine
5 Cloves Garlic, chopped fine
1/2 lb. Bacon, cooked and chopped fine
1/2 bunch Celery, chopped fine
1/4 cup Olive oil
1 lb. chorizo sausage, cooked and diced
1 sprig Thyme
1 tbsp. cracked black Pepper
Salt to taste


Recipe



Soak the beans overnight. Drain, rinse and reserve the beans.

Put the Onions, Garlic, Bacon, Celery, Olive oil and chorizo into soup pot. Slowly bring up the heat and cook over medium fire for about five minutes or until Onions and vegetables are translucent. Do not brown.

In a cheesecloth, wrap the black Pepper and half the sprig of Thyme and add to the pot.

Add the beans and cove with a gallon of water. Cook until the beans are tender. Garnish with diced tomato, chopped Spinach and rest of the thyme (Chopped). Serves 4-5.

Cooking Tips: To eliminate lengthy soaking and cooking time, substitute canned beans for dry beans: 3 (15-16 oz.) cans
Great Northern or Navy beans, drained and rinsed.
When using canned beans first simmer ingredients in one quart of water and one quart chicken broth for about 10 minutes. Then add beans and simmer for another 10 minutes.

Several Carrots, extra Celery and onions may be substituted for the chorizo and bacon.

Serves 4-5