i redesigned the site — have you seen? if you’re reading my posts from your inbox or an RSS reader, come by the website and have a look around. i’d love to hear what you think. i am back in action actively sharing in this space and couldn’t be more excited. i’m starting to embrace the sharing of ideas (as well as recipes) and i hope the practice will foster lots of dialogue and exchange in this space and others. in the meantime, i hope you’re keeping warm. i recommend soup.
- 1 pound navy beans, soaked overnight or for eight hours
- 2 tablespoons olive oil
- about ⅔ cup chopped shallot
- 2 cloves garlic, minced
- vegetable broth powder or bouillon (optional)
- herbs to taste (I used a mix of dried herbs: parsley, oregano, thyme, and tarragon)
- salt (1.5 teaspoons or so; to taste)
- black pepper to taste
- ¼ cup tahini
- big splash white wine vinegar
- 1 teaspoon potato starch (or cornstarch) to thicken, if needed
- drain and rinse the soaked beans. put them in a large pot on the stove with ample water and cook until tender. set aside, reserving the bean water as stock for the soup.
- set a large stockpot on the stove and heat it to medium. add olive oil, shallots, and garlic. stir and cook until soft and shallots are translucent.
- add the beans to the pot along with six to eight cups of the bean stock. bring to boil and add broth powder/bouillon along with the dried herbs. stir, reduce heat to low, cover, and let simmer for 15 minutes or so.
- blend soup until smooth. taste; salt and pepper to your heart's delight. add a healthy glug of white wine vinegar along with the tahini, stir, and assess the consistency. if you'd like it to be thicker, add a teaspoon of potato starch to a separate vessel along with a cup of the soup and quickly whisk or blend until smooth. add that thickened mixture back to the soup. let sit hot for another five minutes or so. enjoy.
recipe inspired by alison's white bean and tahini soup