Ingredients for Ancient Bean Soup Fasolada
- 1 cup dried white beans
- 6 cups water
- 2 tablespoons lard
- 1 medium onion, chopped
- 4 cups beef broth
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon ground coriander
- 1/4 cup chopped fresh parsley
- 1 bay leaf
- 1 teaspoon salt and 1/2 teaspoon black pepper
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How to Make Ancient Bean Soup Fasolada
- Soak 1 cup dried white beans (preferably gigante beans) in water overnight.
- 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.
- Remove from heat, cover, and let stand for 1 hour.
- 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.
- 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.
- Add the sautéed onion mixture to the bean soup.
- Stir in 1 tablespoon honey and simmer for 5 more minutes.
- Before serving, stir in 2 cloves garlic (minced) mixed with 1 tablespoon olive oil. Taste and adjust seasoning as needed.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
21g
Fat
69g
Carbs
9g
