Peruvian Chile Lime Heirloom Bean Soup Recipe
1 1/2 quart
*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.
Pick over the beans, removing any broken beans or tiny stones. Rinse beans well at least three times. Add beans to a 1 1/2 quart slow cooker. Add onion. 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. 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 liquor 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 salt to taste.
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.THANKS TO
Dhyan Atkinson, Savory Spice—Boulder, CO customer