I’ve written about bean soup before. Probably right around this time last year. Well, here it is again, friends. And thanks to the brilliant friend on Instagram who gave me the idea for this blog’s title!
I hated my grandmother’s bean soup when I was a little girl. If I’m being quite honest I always cried when I had to eat it. I sobbed through every spoonful. There was nothing wrong with it. I just wanted something more familiar like a salami sandwich with yellow mustard. That was my favorite! Bean soup was just so…ugly. I hated looking at it. I hated smelling it. No thanks!
Anyway, I must feel awfully guilty about it these many years later, because anytime I am inspired to make a soup, it’s usually of the beany variety. Here’s a recipe, if you are interested and you’ve got some of these ingredients lying around. I’m really bad at keeping track of amounts, just eyeball it and make it soupy, you know? It’s still an ugly soup, but holy beans, is it delicious.
As they say, “beauty is in the eye of the beanholder.”
“I’m Sorry, Mawga” bean soup
-a bunch of beef of vegetable stock (from scratch is best.) Maybe 6-8 cups?
-a few cups of dried beans, whatever you’ve got, soaked overnight
-3-4 strips of bacon
-one onion, diced
-however much garlic you like, minced
-hefty squirt of tomato paste
-a few bay leaves
-sprig of fresh rosemary
-several leaves of fresh sage, chopped
-salt and pepper
Chop bacon and fry in a deep pot for a few minutes until some of the fat is rendered out. You don’t need it to be crispy. Toss in your onion and sauté for a few minutes until fragrant. Add the garlic, stir it up and sauté for a minute or so more. All of this is on medium heat, I suppose. Squirt in your tomato paste and stir around until everything is coated and let it cook for a minute. Add all of your both, beans, and herbs and bring to a boil for a few minutes. Reduce heat, cover and cook until beans are tender or to your liking. Season with salt and pepper to taste.
We served the soup with some focaccia that I’d made using a not-too-peppy sourdough starter and whole wheat flour, with a recipe from Pro Home Cooks. I mean… even mediocre fresh-baked bread is good bread, but I would definitely like to try my hand at this again, with better, fresher, more lively ingredients. Still, to accompany a humble bean soup, I think it worked well, and it was made tastier with a dollop of the compound sage butter I had made this past weekend with loads of fresh sage from the garden. GOOD LORD this stuff is good. Just make it and put it on everything.