Label
All
0
Clear all filters

White Bean–Tahini Soup with Garlic Oil

Preparation info
    • Difficulty

      Easy

Appears in
Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

In very-long-cooked dishes, the sharp edge of garlic’s flavor can be lost—slow-cooked garlic has its own appeal, of course, but sometimes I want that strong bite. Here I sauté the garlic and drizzle the sizzling hot garlic oil into the creamy soup just before serving.

Ingredients

  • 1 pound (455 g) dried Great Northern beans
  • 6 cups (1.4

Method

Morning

Rinse the beans in a sieve under running water. Dump them into the slow cooker and add the stock and crushed red pepper. Cover and cook on low for 8 hours.

Evening

Ladle out and discard excess liquid, if there is any—the stock should just cover the cooked beans. Stir the tahini into the soup. Wit

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


The licensor does not allow printing of this title