Lobios Chorba (Red Bean Soup)
Serves 4 to 6
2 quarts of water
1/2 pound of dried red kidney beans
1 bay leaf
1 1/4 teaspoon of salt
2 medium onions, peeled and chopped
1 large carrot, peeled, and finely chopped
2 leeks white part only, carefully cleaned and thinly sliced
3 tablespoons of butter
3 garlic cloves, peeled and roughly chopped
1 small hot pepper, minced
Freshly ground black pepper
6 sprigs each of parsley, cilantro, and dill---all minced
1/3 cup of minced celery leaf
1 table spoon of red wine vinegar
Place the beans in a stockpot with water, bay leaf, and 1 teaspoon of salt. Bring to a boil for 2 minutes; reduce the heat and simmer until beans are nearly tender, about 1 1/2 hours.
Meanwhile, saute the onions, carrot, and leeks in butter in a skillet until soft, 15 to 20 minutes. In a mortar with a pestle, pound the garlic with the remaining 1/4 teaspoon of salt.
When the beans are soft, add the sauteed vegetables, the pounded garlic , minced hot pepper, and black pepper (to taste). Simmer for 15 minutes more, until the beans are tender.
Stir in the minced herbs, celery leaf, vinegar --- and, serve.
Recipe from Darra Goldstein