Heirloom beans come from seeds handed down through the generations without any genetic modification. They are available in farmers' markets, organic food stores and online specialty stores in eye-catching shapes, colors and amusing names.
30m
PREP TIME
3hr 30m
COOK TIME
494
CALORIES
15
INGREDIENTS
Servings: 6 (1/2 cup)
Ingredients
- Bean Soup
- 1 pound single variety or mixture of dried heirloom beans, such as Anasazi, Calypso, Black Valentine or Cannellini
- 2 tablespoons olive oil
- 1 1/2 cups finely chopped onion
- 1 1/2 cups finely chopped green bell pepper
- 1/2 pound chorizo sausage, crumbled or finely chopped
- 4 teaspoons McCormick Gourmet™ All Natural Mexican Oregano
- 1 tablespoon McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 2 McCormick Gourmet™ Organic Turkish Bay Leaves
- 4 cups chicken stock
- Mint Crema
- 2 tablespoons white vinegar
-
1/3
cup
Mexican crema
![substitution]( "substitution")
Substitutions available
/ crème fraîche or sour cream
- 1 tablespoon finely chopped fresh mint
- Garnishes
- 1/2 cup cubed avocado
- 1/3 cup thinly sliced red onion
INSTRUCTIONS
- 1 Bring 6 cups water to boil in large saucepan. Add beans; boil 2 minutes. Remove from heat. Let stand, covered, 1 hour. Drain beans, reserving 3 cups of the cooking liquid
- 2 Heat oil in 5-quart Dutch oven or saucepot on medium-high heat. Add onion, bell pepper and chorizo; cook and stir 7 minutes or until vegetables soften. Reduce heat to medium-low. Add oregano, cumin, garlic powder and bay leaves; cook and stir 1 minute or until fragrant
- 3 Stir in chicken stock, drained beans and reserved 3 cups cooking liquid. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 3 hours or until beans are tender and soup has thickened, stirring occasionally and skimming off any foam that rises to the surface. (If mixture gets too thick and beans are not covered by liquid, add water to cover.) Stir in vinegar. Season with salt, if desired
- 4 For the Mint Crema, mix Mexican crema and mint in small bowl. Refrigerate until ready to serve. To serve soup, ladle into serving bowls. Garnish with avocado, red onion and a drizzle of Mint Crema
