Dried bean soup with polenta and red onion

Dried Bean Pod Soup with Polenta and Red Onion

Preparation time: 20 minutes Cooking time: 2 hours Total time: 2 hours and 20 minutes Number of servings: 4

It’s those winter days when the snowfall wraps everything in a cloak of white, and childhood memories return like snowflakes dancing in the air. This dried bean pod soup with polenta and red onion is a true tribute to the simple and authentic flavors of the past, a recipe that combines tradition with a love for natural ingredients. It is an old Romanian dish that reminds us of the times when drying vegetables was an essential method of preservation during winter. Let’s be carried away by memories and start cooking!

Ingredients:

- 200 g dried bean pods (an ingredient that must be of good quality; if you have the chance, you can dry them yourself in the summer)
- 2 good handfuls of white beans (about 150 g)
- 1 large carrot (for a sweet taste and vibrant color)
- 1 onion (red onion is ideal for a touch of sweetness)
- 2 large tablespoons of a mixture of dried root vegetables (celery, parsley, parsnip)
- 2 tomatoes (in season, fresh or canned)
- 2 tablespoons of tomato paste
- 200 ml tomato juice
- 2 tablespoons of oil (olive oil provides a subtle flavor)
- 1 tablespoon of flour
- 1 sprig of dried thyme (for an unmistakable aroma)
- Salt and pepper to taste
- Fresh greens (parsley and celery leaves, for a colorful and aromatic finish)

Preparation:

1. Preparing the ingredients: Start by cutting the dried bean pods into smaller pieces using scissors. Soak them in a bowl of hot water along with the beans. This will help rehydrate them and reduce cooking time.

2. Boiling the soup: After soaking for about 30 minutes, transfer the bean pods and beans into a large pot. Add cold water, a teaspoon of salt, chopped onion, and grated carrot. Also add the sprig of dried thyme. Place the pot on the heat and let it simmer for about 1.5 hours. Using a cast iron pot gives a special taste, but you can also opt for a regular pot.

3. Adding the tomatoes: When the bean pods and beans are almost cooked, add the peeled and roughly chopped tomatoes. They will add freshness and a delicious taste.

4. The roux: In a frying pan, heat the oil and add the flour, stirring continuously until it turns golden. Add the tomato paste and juice, mixing well. Pour in 2-3 ladles of the boiling soup, stirring to avoid lumps. When the mixture is smooth and hot, pour it into the pot with the soup. This will give it consistency and a rich flavor.

5. Finalizing the soup: Let the soup boil for a few minutes, adding salt and pepper to taste. Finally, turn off the heat and add finely chopped celery for extra flavor and texture.

6. Serving: Serve the soup hot in clay bowls, alongside slices of cold polenta and finely chopped red onion, sprinkled with salt. These ingredients provide a perfect contrast, and the polenta will absorb the delicious flavors of the soup.

Practical tips:

- Buying dried bean pods: Make sure to choose quality pods, without spots or defects. An ideal option is to buy from local producers or dry them yourself in the summer for an authentic taste.
- Slow cooking: Cooking on low heat allows the flavors to develop better, and the soup will be much tastier. If you’re short on time, you can use a pressure cooker, but the final aroma will be different.
- Variations: You can also add other vegetables, such as potatoes or zucchini, depending on your preferences. Additionally, you can adjust the spices to your taste.

Nutritional benefits: Dried bean pod soup is rich in fiber, protein, and vitamins, making it an excellent choice for a healthy meal. The bean pods and beans are excellent sources of nutrients, while the polenta adds complex carbohydrates, providing energy throughout the day.

Frequently asked questions:

- Can I use fresh bean pods instead of dried ones? Yes, but the cooking time will be much shorter. In this case, boil them only until tender.
- How can I make this soup spicier? Add a bit of hot pepper or paprika during preparation to give it a spicy note.

This dried bean pod soup is not just a recipe, but a journey back in time, an invitation to rediscover the flavors of childhood with every spoonful. Whether you enjoy it on a winter day with loved ones or prepare it for a moment of personal indulgence, every detail matters and connects us to our culinary traditions. Enjoy your meal!

 Ingredients: For this soup, we first need dried beans (I must thank my mother who kindly dried some for me this summer so I can enjoy them now). Additionally, we need 2 handfuls of white beans, one larger carrot, one onion, white root vegetables for soups (I used 2 large tablespoons of a winter mix made from celery root, parsley, parsnip, and salt), 2 tomatoes, 2 tablespoons of tomato paste, 200 ml of broth, 2 tablespoons of oil, one tablespoon of flour, a sprig of dried thyme, salt, pepper, and herbs according to preference: I added parsley and green celery.

 Tags:  soup pods polenta vegetables post