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Marcela Hazen says that if one likes bean soup there is little more that needs to be done than combine beans with garlic, olive oil and stock to make a very satisfying soup. She's right. I am fortunate to have easy access to Fairway Market at 125th street in New York City. Fairway frequently has fresh Roman beans, Fava beans and so on from who knows where. This afternoon Fairway had Roman beans. I usually make an elaborate soup with these beans, but was tired, it being Friday afternoon and all, and so made the following instead. It takes very little time and next to no effort.
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- 2 lbs before shelling fresh Roman beans. Will yield probably 2 cups of beans.
- 2 cups chicken or beef stock. Water will do and Hazen frequently doesn't use a stock of any kind.
- 2 Tablespoons chopped fresh garlic. More if you are so inclined.
- 3 - 4 tablespoons olive oil
- 3 - 5 ounces meaty pork scraps.
- Herbs, fresh or dried. I like oregano, thyme and sage.
- Fresh Parsley.
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- Shell beans.
- Heat stock.
- Chop garlic and saute' in oil until fragrant.
- Add beans to garlic and oil and stir to coat.
- Add meat scraps to beans.
- Add stock to beans and bring to a boil.
- Reduce heat to slow simmer, cover and let cook until beans are tender. Fresh Roman beans take about ninety minutes
- Add herbs and let cook another 15 to 20 minutes.
- Mash some of the beans against the side of the pot, season to taste with salt and pepper.A submersible electric mixer can be handy right for this, but isn't necessary. If your stock is store bought there will probably be enough salt already. You can take the meat out and shred it at this point as well.
- Ladle soup into bowls and sprinkle with chopped fresh parsley.
- Drizzle a little olive oil around the soup and let sit for a couple of minutes to cool slightly and develop flavors.
- If you are using canned beans there will be enough salt for sure and you can cut the cooking time to nothing, but the flavor - while it will be good - won't be as intense. On Friday night, that isn't necessarily a bad thing.
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A home cook who appreciates the pros but doesn't want to be one and an eager eater who loves to eat what others make.
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