Ancient Bean Soup Fasolada Recipe

Ingredients for Ancient Bean Soup Fasolada

• White Beans
• 10 cups water (or more as needed)
• 2 tablespoons lard
• Onions
• 4 cups beef broth
• 2 cloves garlic, minced
• Olive Oil
• 1 tablespoon honey
• 1 tablespoon ground coriander
• 1/4 cup chopped fresh parsley
• Bay Leaves
• Salt And Pepper

How to Make Ancient Bean Soup Fasolada

1. Soak 1 cup dried white beans (preferably gigante beans) in water overnight.
2. Drain and rinse the soaked beans. In a large pot, combine the beans with 6 cups of water and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Remove from heat, cover, and let stand for 1 hour.
4. In a large pot or Dutch oven, combine the cooked beans (with the bay leaf) and 4 cups beef broth. Bring to a simmer and cook for 2 hours, or until beans are tender.
5. While the beans simmer, prepare the aromatics: Sauté 1 medium onion (chopped) in 2 tablespoons lard until softened. Stir in 1/4 cup chopped fresh parsley, 1 tablespoon ground coriander, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Add the sautéed onion mixture to the bean soup.
7. Stir in 1 tablespoon honey and simmer for 5 more minutes.
8. Before serving, stir in 2 cloves garlic (minced) mixed with 1 tablespoon olive oil. Taste and adjust seasoning as needed.
9. Serve hot and enjoy!