Tangy Bean Dish (Print Version)
# Ingredients:
→ Primary Ingredients
01 -
1 cup BORS or ½ cup lemon juice (use lemon if BORS isn't handy)
02 -
3 tbsp olive oil, extra virgin
03 -
2 cans of beans (white or kidney beans)
04 -
½ tsp pepper
05 -
1 tsp salt
06 -
1 large onion, chopped up
07 -
4 tbsp tomato paste
08 -
8 cups vegetable stock
09 -
1 tbsp fresh dill
10 -
2 tbsp dry thyme
11 -
2 tbsp parsley, chopped
→ Vegetables
12 -
1 small parsnip, grated
13 -
1 grated carrot
14 -
1 celery stalk, chopped up
15 -
1 chopped tomato
16 -
1 chopped bell pepper
# Instructions:
01 -
Warm up a large pot on medium heat and toss in 1 tablespoon of olive oil. Once it's warm, add the onion and cook it for about 5 minutes until soft and lightly browned. Next, mix in the carrot, parsnip, tomato, celery, and pepper. Give it a good stir, and cook the mix for another 7–10 minutes until tender.
02 -
Stir in the thyme and dill, followed by the tomato paste. Mix well and let it all cook together for 2 minutes to bring out the flavors. Add a pinch of pepper and salt to taste.
03 -
Drain the beans using a colander and rinse them under cold running water. Gently mix the beans into the pot and pour in the veggie stock to cover everything. Keep it on a low to medium heat and let it simmer gently for 20 minutes.
04 -
Mix in the BORS or lemon juice, whichever you're using, and let everything simmer on low for another 10 minutes to get that nice tangy taste.
05 -
Stir in the parsley at the end, and serve warm. Pair it with polenta or soft bread for an authentic treat. For an extra zing, serve with hot peppers or crisp onion slices dipped in salt.
# Notes:
01 -
Be patient while the soup simmers—give it about 30 minutes for all the flavors to come together perfectly.
02 -
If you like a thicker texture, blend part of the vegetables and beans with an immersion blender before adding the tangy BORS.
03 -
Always give it a taste before dishing up. Add a little more salt, pepper, or lemon juice if needed for balance.