If you love the Sicilian cuisine you can not try the soup of dried beans and beets. This is yet another variation, much loved by me, traditional BROAD BEANS which also found on my YouTube channel the VIDEO RECIPE step by step. In Sicily, In fact, the macco usually served as a very thick soup, with or without pasta, seasoned with plenty of wild fennel. Is’ tradition, among other things, let cool macco bean with advanced pasta, cut into pieces, flour it and fry it: and the MACCO BEAN FRIED, a goodness. The ingredients of this recipe, also remind one of the symbols of the Apulian cuisine: la thick CREAM OF BEANS WITH CHICORY, practically a puree of dried beans.
This soup, instead, It is less dense and the beans will not melt completely and remain in small pieces. The chard gives this dish vegan, simple and peasant, a sweet taste and slightly earthy unmistakable. A trickle of extra virgin olive oil with a spicy aftertaste (Apulian cultivar Coratina would be my first choice) and a little’ freshly ground black pepper make this soup a delight. The Sicilian soup of dried beans and chard soup was a favorite of my grandfather, he remembered his mother, my great-grandmother, while he is preparing in terracotta pots. You just have to take a look also to all my RECIPES WITH BEANS, Fresh and dried, my SICILIAN RECIPES where I hope you will find inspiration and, if you are interested in recipes without the use of animal derivatives, myVEGAN RECIPES. Have a nice day!
BEAN SOUP OF SICILY AND DRIED BEETPrint This
- 700 grams of dried beans peeled
- a carrot
- a small onion
- a stalk of celery
- extra virgin olive oil, to taste
- salt and pepper, to taste
- a bunch of beets
The preparation of the Sicilian soup of dried beans and beets. First clean the onion and chop finely, then peeled carrot and cut into cubes, finally eliminated the filaments of the celery and chop. Sauté the vegetables in extra virgin olive oil and a little hot water until they are slightly wilted.
Wash the dried beans peeled under running water, then add them to the vegetables. Brown the beans over low heat for a few minutes, Then add plenty of hot water and simmer for 30 minutes or until the beans are not a bit’ defeats and thick soup but not too much. Season with salt and pepper.
While the beans are cooking, clean the chard eliminating the filaments, wash carefully under running water and then finely chop the knife. Add the chopped chard to soup beans and cook for 10 minutes, adding, only if required, a little bit’ of hot water. You'll have to get a thick soup, still with bits of whole beans. Season the soup with extra virgin olive oil (I recommend, an oil with an intense fruity, bitter and spicy, Apulian cultivar Coratina is the perfect choice) and freshly ground black pepper. Serve immediately. Bon appétit!