La Conner Weekly News - Your independent hometown award-winning newspaper

This soup bean is awesome. I have cooked with it twice. It is so flavorful and makes a dark broth. Soaking beans is optional. I rinsed and soaked the beans in plain water for three hours. This package of beans was gifted to us by a local friend, Giuliani. I chose to cook on the stove in a big soup pot, one that has a lid. These are basic, simple ingredients. My signature dishes will have basic, simple ingredients.

Ingredients

Vaquero beans, 16 oz

Water, 1 liter

Olive oil, 2 tbsp

Red onion, one small, minced

Garlic cloves, 2 minced or pressed

Carrot, 1 large

Vegetable broth, 32 oz

Sour cream, 1 tbsp per serving

Green onions, 2 chopped

Preparation

Soak the beans in water for three hours. Drain. In a large soup pot, add the olive oil and after it heats a bit, on medium heat, add the onion. Add the garlic. Stir. Just takes a couple minutes to soften and become aromatic. Peel and chop the carrots. I chopped to a size smaller than the beans. Stir and add the beans. Add the vegetable broth. Bring gently to a boil. Lower the heat to a simmer. Cook until tender, two hours. Serve with a dollop of sour cream and diced green onion.