By Victoria Hart Glavin of Tiny New York Kitchen
This economical and hearty dish is a great meal in itself when served with a salad and crusty bread. Perfect for w cold winter day.
The recipe calls for soaking the beans overnight; so, you have to start this soup a day ahead of when you plan to serve it. You can make this vegetarian by using vegetable broth instead of beef or chicken broth.
Ingredients
- 1 Pound Dry Red Kidney Beans
- 4 Quarts Cold Water
- 6 Cups Chicken Broth, Beef Broth Or Vegetable Broth
- 1/2 Cup Olive Oil
- 6 Garlic Cloves (Minced)
- 3 Large Onions (Diced)
- 1/3 Cup Wine Vinegar
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- Sour Cream Or Plain Yogurt For Garnish
Rinse beans carefully. Pick out any pebbles. Place beans in extra large-size bowl or pot. Cover with cold water and let soak overnight in cool place. No need to refrigerate unless it is very hot outside (most likely you’re making this soup in winter).
Drain beans and place in large-size pot. Add broth and bring to gentle simmer over a medium-low heat.
In large-size skillet heat olive oil over a medium-high heat. Add garlic and onions. Sauté for 5 minutes taking care not to brown garlic. Transfer to beans, cover, and cook over a low heat for 2 hours. Make sure to check level of liquid is always just above beans. Add more water if necessary. Add vinegar, kosher salt, and pepper.
Ladle into bowls and garnish with tablespoon of sour cream or yogurt.
Prep Time: 30 Minutes
Cook Time 140 Minutes
Total Time: 170 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.