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Test Kitchen Approved

Peruvian Chile Lime Heirloom Bean Soup

Recipe By Dhyan Atkinson, Savory Spice—Boulder, CO customer

Recipe By Dhyan Atkinson, Savory Spice—Boulder, CO customer

The customer who submitted this recipe says, "This is a great recipe to put in the slow cooker just before bed. You will wake up to the wonderful aroma of well-cooked, savory beans.”

Serving Suggestions

Serve as is or with croutons, cilantro leaves, crusty homemade bread with butter, a sprinkle of toasted sunflower seeds, chopped tomato and avocado, or grated cheese, like sharp cheddar or pepper jack.

Recipe Notes

*From recipe author: "I get my heirloom beans from Rancho Gordo Heirloom Beans (online or at Whole Foods). For this recipe I used Vaquero or Black Orca beans. You could also use: Yellow Eye Beans, Yellow Indian Woman Beans, or Cranberry Beans. I don't think garbanzo beans will work here. If you use a non-heirloom bean, make sure the beans are not old and dried out from having been on a shelf for years."

Use tamari instead of soy sauce to make this a gluten-free dish.

Ingredients

1 1/2 cups heirloom beans*

1 cup diced yellow onion


Water to fill slow cooker within an inch of the top

3 oz. tomato paste

1 to 2 Tbsp. soy sauce (or tamari)



Savory Spice ingredients in this recipe

Directions

Step 1: Cook beans

Pick over the beans, removing any broken beans or tiny stones. Rinse beans well at least three times. Add beans and onion to a 1 1/2 quart slow cooker. Add Summer Savory, rubbing between hands before adding in order to crumble the leaves. Add water to within an inch of the top of the slow cooker. Cook on low for 8 to 10 hours.

Step 2: Season and finish

Test the beans. They should be very soft. You should be able to press the bean with your tongue on the roof of your mouth. The pot liquid should be fragrant and slightly thick. Add the tomato paste, soy sauce (or tamari), and Peruvian Chile Lime Seasoning. Stir and taste again. Add more seasoning if you want a stronger flavor. Add Mayan Sea Salt to taste.