Three-Bean Soup
serves 4
Recipe from Andrew Schloss
A classic three-bean soup gets interesting thanks to beef broth, bacon and sweet-and-sour flavorings.
This recipe is part of Andrew Schloss's Sunday Dinners.
ingredients
4 strips bacon
1 onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper
3 cups reserved sauce from sweet-and-sour brisket
2 cups beef broth
1 (15-ounce) can dark kidney beans, drained
1 (15-ounce) can light kidney or pinto beans
1 (19-ounce) can cannellini beans
2 tablespoons chopped parsley
timer
prep: 10 minutes
total: 20 minutes
tools
large heavy saucepan
instructions
1. In a large heavy saucepan over medium heat, cook the bacon until crisp. Remove the bacon and blot on paper towels. Crumble and set aside.
2. Add the onion to the bacon fat in the pan and cook over medium heat until the onion is softened, about 4 minutes. Add the garlic, cumin and crushed red pepper and stir for 30 seconds.
3. Add the sauce from the brisket, beef broth and a sprinkling of salt and pepper. Stir to combine. Bring to a boil and simmer for 5 minutes.
4. Add the beans and parsley and stir to combine. Simmer another 5 minutes.
