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Western Bean Soup Romano

A home-style Western Bean Soup Romano made with Garlic Minced, Onion, Olive Oil, Beef Broth Or Stock, and Tomatoes Crushed. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

सामग्री

• 1 clove
• 1/2 cup
• 1 tbsp
• 2 qt
• 1 can
• 2/3 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup

विधि (झलक)

1. 1

   Sort, rinse and soak beans by preferred method (described below).

2. 2

   To maintain color integrity, soak white and colored beans separately.

3. 3

   Saute garlic and onion in oil.

4. 4

   Add drained beans, broth and oregano.

5. 5

   Simmer, covered until beans are tender. Add tomatoes, carrots and celery. Simmer for 15 minutes longer.

6. 6

   Stir in spinach and pasta; adjust seasoning with salt.

7. 7

   Simmer for 5 minutes or only until thoroughly heated.

8. 8

   A bag of bean tricks to help you buy, soak, cook & store dry beans.

9. 9

   The next step, which is highly recommended, is soaking the beans.

10. 10

    For every pound of dry beans, any variety, add 10 cups of hot water.

11. 11

    Remember beans will rehydrated to at least twice theri dry size, so be sure to start with a large enough pot. (Note: up to 2 teaspoons of salt per pound of beans *may* be added to help the beans absorb water more evenly.) Heat to boiling, let boil for 2 to 3 minutes.

12. 12

    Remove from heat, cover and set aside for at least 1 hour (quick-soak method), but

13. 13

    Standard method: Drain and rinse soaked beans; put into a good- sized kettle.

14. 14

    Add 6 cup of hot water, 1 to 2 Tablespoons shortening and 2 teaspoons salt.

15. 15

    Boil gently with lid tilted until desired tenderness is reached.

16. 16

    Acid slows down cooking. Add tomatoes, vinegar, etc. last.

17. 17

    Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans whe cooking in hard water to shorten cooking time.

18. 18

    At high altitudes, beans take longer to cook.