Red Bean Soup with Gremolata

Red-Bean Soup w/ Gremolata

Serves 15
Meal type Soup
Region Mexican

Ingredients

  • 1lb dried red kidney beans (rinsed)
  • 1 Large onion (diced small)
  • 4 Large garlic cloves (minced)
  • 4 fresh aji dulce chilies, (stemmed, seeded and diced small)
  • 2 cubanelle peppers (seeded and diced)
  • 1/2 cup cilantro leaves
  • 1/4 cup sundried tomatoes packed in oil (chopped)
  • 1/4 cup extra-virgin olive oil
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • 2 1/2 quarts water
  • 1 tablespoon fresh lime juice

Gremolata

  • 1 teaspoon grated lemon juice
  • 1 clove garlic (minced)
  • 1/4 cup flat leaf parsley (chopped)
  • 2 1/2 quarts water
  • 1 tablespoon fresh lime juice

Directions

Step 1
Place beans in large pot with enough water to cover beans by 2 inches. Bring to a boil, then boil an additional 2 minutes. Remove from heat and let stand, covered for 1 hour. Drain well.
Step 2
Cook onion, garlic, chilies, cubanelles, cilantro and sundried tomatoes in oil in a large heavy pot, over medium heat. Stir occasionally, until browned. Add bay leaf and paprika and cook, then add beans and water and simmer, covered until beans are very tender.
Step 3
Puree soup in batches in a blender. Reheat over medium heat, season with salt and pepper if needed. Stir in lemon juice.
Step 4
Prepare Gremolata by stirring together zest, garlic, parsley.
Step 5
Prepare Gremolata by stirring together zest, garlic, parsley.