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5 Cups
Easy
Published 2000
If beans are the main ingredient in the soup, cook about ⅓ cup raw beans per serving—they’ll expand to almost a full cup. If beans are only one of many ingredients, figure half as much per serving.
Soak the beans in the cold water in a large pot for 2 to 3 hours, until their skins are well wrinkled. Or, if you’re in a hurry, bring the beans to a simmer and remove the pot from the heat. The beans should be ready to cook in about 30 minutes.
Bring the beans to a simmer and use a ladle to skim off any froth that floats to the surface. Add the cubes of pancetta, garlic, and bouquet ga
