Best Basque Red Bean Soup Recipes

BASQUE BEANS (INCLUDING CROCK POT VERSION)

Steps:

• Soak beans overnight.
• Cover beans with cold water and cook until nearly tender (about 1 ½ hours, or 30 minutes in a pressure cooker).
• Drain.
• (this can be done a day ahead) In large casserole, heat oil and cook onion until soft; stir in garlic, then tomatoes, parsley, beans, red pepper flakes, oregano and 1 cup water.
• Simmer, covered, over medium-low heat, or uncovered in 340°F oven for 2-3 hours, until beans are tender and most of liquid is absorbed.
• Stir in green pepper and cook, uncovered, 20 minutes longer.
• Season to taste.
• For crock pot: Prepare beans up to step 2.
• Add all remaining ingredients, including beans, to your crock pot.
• Cook on low for 10-12 hours.

BASQUE VEGETABLE SOUP

Steps:

• In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

BASIC BASQUE BEANS

Steps:

• Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
• Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
• Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.

BASQUE VEGETABLE SOUP

Steps:

• Combine all ingredients except salt, pepper and croutons in slow cooker; cover and cook on low for 6-8 hours.
• Season to taste with salt and pepper. Serve topped with croutons.

THE BEST BASQUE BEANS

Steps:

• Combine beans and water in large pot. Bring to a boil over high heat. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Meanwhile, cook chorizo over medium heat in skillet until brown, breaking up as little as possible. Drain and set aside. When beans are finished soaking, drain and return to pot. Add beef broth, pork, onions, garlic, bay leaf and oregano. Bring to a boil. Reduce heat and simmer 1 hour. Add chorizo, salt and pepper and simmer, uncovered, until beans are very tender and broth thickens slightly, about 20 minutes, stirring occasionally. Remove bay leaf.

BASQUE GARBANZO BEAN SOUP

Steps:

• Saute pepperoni or sausage in oil.
• Flour & brown chicken in same pan.
• Add onion.
• Add remaining ingredients.
• Simmer on Low for 30 minutes.
• Serve with a nice, crusty French or Italian bread.