Double-Grain Bean Soup
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Miriam Backes and Bob's Red Mill
This thick and hearty soup will warm the body and restore the spirit on even the coldest and dreariest of winter days. A great way to try triticale berries.
ingredients
1 cup small red beans
3 Tbsp olive oil, divided
1/4 pound pancetta, diced
1 large onion, chopped
2 garlic cloves, minced
1 large stalk celery, chopped
2 medium carrots, chopped
1/4 cup pearl barley (or use hull-less barley -- it's whole grain)
1 cup triticale berries
1 Tbsp finely chopped fresh sage leaves
6 cups chicken stock, divided
Kosher salt and freshly ground black pepper
1 Tbsp chopped fresh flat-leaf parsley
Instructions
1. Cover the beans with 3 inches of cold water in a heavy saucepan, bring to a boil, then immediately remove from heat. Cover and let sit 1 hour, then drain and rinse the beans.
2. Heat 1 tablespoon of the olive oil in a large, heavy saucepan or Dutch oven over medium-low heat. Add the pancetta. Cook until crisp, about 5 minutes. (Use bacon if you can't get pancetta.) Stir in the onion and cook until softened, 5 to 10 minutes. Add the garlic and cook a few more minutes, stirring frequently to prevent browning.
3. Add another tablespoon of the olive oil, then stir in the celery and carrots and cook 5 minutes. Add the remaining tablespoon of olive oil and stir in the beans, barley, triticale, and sage. Stir well to combine and thoroughly coat the grains with the oil. Add 2 cups water and 4 cups stock, bring to a boil, then reduce heat and simmer, partially covered, until the beans and grains are tender, 1 to 1 1/2 hours.
4. Transfer 1 cup of the soup to a food processor, let cool slightly, then purée until smooth. Stir the purée back into the soup, add the remaining 2 cups stock, and bring to a simmer. Season to taste with salt and pepper. Serve sprinkled with parsley.
makes: 8 servings
