Name: Red Bean and Rice “Soup”
Yield: Makes 6 to 8 servings
Ingredients: freshly grated Romano or Parmesan cheese; freshly ground pepper; 3 tablespoons finely chopped parsley; 2 tablespoons butter or virgin olive oil; 2 garlic cloves, finely chopped; 2 tablespoons virgin olive oil; 1 cup kidney beans, soaked 6 hours or overnight; 1 small onion, finely diced; 1 tablespoon sun-dried tomato purée, or tomato paste; ½ teaspoon dried basil; ¼ teaspoon dried thyme; 1 large carrot, grated; salt; 1 15-ounce can tomatoes, chopped, the juice reserved; 1 bay leaf; 2 large celery stalks, finely diced; 1 cup brown or short-grain white rice

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

In the end there is very little broth, yet this dish is “soupy” enough to serve in a bowl. This soup requires an hour and a half on the stove to cook, but not your presence. It can be served right from the pot or turned into a casserole, dotted with butter and Parmesan cheese, and baked. With the deep red beans, strips of carrot, and red from the tomato, the colors are dark and earthy, especially when presented in an earthenware dish. This is a good fall or winter dish. One recipe makes eno

Ingredients

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Ingredients

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