Buckeye Bean Soup

 

Buckeye Bean

Buckeye Bean Soup With Corn And Poblano Strips

I have become a real fan of Rancho Gordo Beans.  The Buckeye Bean is creamy, holds its shape while being cooked, but are not starchy.  How do you describe the depth of flavor?  Since I cook for one, a pound of beans lasts too many days when cooked till the end of the dish.  I now cook half of the package for most recipes which is eight ounces.  I then have three days of "deliciousness" which is perfect!  This is a recipe for two cups cooked beans which would be one cup uncooked.

Ingredients:

2 tablespoons EVOO

3 cloves garlic, minced

1/2 yellow onion finely chopped

3 ears of corn, kernels removed or about 1 1/2 cups frozen*

1 poblano chili pepper, roasted and skins and seeds removed and seeds  

   removed and cut in strips.

1 tablespoon Mexican oregano, such as Rancho Gordo oregano Indio

2 cups cooked Rancho Gordo Buckeye Beans or white beans

3 cups liquid (we like half water and half bean broth)  see note:

Salt and Pepper to taste

Minced flat leaf parsley or cilantro for garnish

Lime wedges for serving

Directions:

In a soup pot, warm the olive oil over medium heat.  Add garlic and onion and sauté until soft, about 5 minutes.  Add the corn and poblano strips, oregano, beans and liquid, stirring to mix all of the ingredients.

Raise the heat to medium and continue cooking, stirring occasionally, until the corn is tender and the flavors have blended, about 20 minutes.  Season with salt and pepper.  Right before serving, you can add some heavy cream if you like.

Allow the soup to cook another 2 to 3 minutes to reheat if necessary.  Serve in bowls garnished with herbs and lime wedges.

Note from DJM   When I cut the corn from the cobs I simmer the cobs for the flavor extracted and use with bean broth to enhance the corn flavor in the recipe.  This will take a little advance planning.