Brothy Beans

Brothy Beans

Predicteed our plant based diet is adopted more and more, this will be our protein source. Orca beans appear with the coloring of the orca whale, black and white with a unique texture and flavor!

Ingredients:

1 lb Orca beans

2-3 Parm rinds (large chunks)

1 leek, white and light green parts, thinly sliced

2 stalks celery, chopped

1 bulb fennel, chopped

4 tbsp olive oil

1-½ tsp salt + more to taste

1 tbsp lemon juice 

Optional toppings: crème fraîche, herb oil, fresh tarragon, lightly pickled veggies, chile flakes

Fresh sourdough bread, for serving

Directions:
Prepare the beans: Cook beans with spices, salt, and olive oil.

Adjust seasoning and serve: When done, add lemon juice, adjust salt level if needed.

Top with toppings of your choice and enjoy with fresh sourdough bread!

Smoky Ribollita With Orca Beans. ~. Rancho Gordo

Smoky Ribollita with Orca Beans

The black-and-white colors of Orca beans have clearly been an inspiration to cooks and gardeners. In addition to the whale-reference name, the legumes are also called vaquero (which means cowboy in Spanish) and calypso beans. Creamy and starchy, Orca beans work well in hearty soups and stews. (If you can’t find Orcas, you can use cranberry beans as a substitute.)  Bean source:  Rancho Gordo.com
Servings 8

Ingredients;
2 1/2 tsp. olive oil
1 medium onion, chopped (11/2 cups)
1 large carrot, chopped (3/4 cup)
1 celery stalk, chopped (1/2 cup)
21/2 tsp. dried Italian seasoning
3 cups chopped savoy cabbage or kale (7 oz.)
3 cups chopped Swiss chard (12 oz.)
2 cups chopped plum tomatoes
4 cups low-sodium vegetable broth
2 cups cooked Orca beans, 2 cups cooking liquid reserved
5 cloves garlic, minced (5 tsp.)
1 chipotle chile in adobo sauce, minced
2 cups rustic Italian bread cubes
1/2 cup grated Parmesan or Romano cheese, optional

Directions:
Heat oil in large pot or Dutch oven over medium heat. Add onion; sauté 8 minutes, or until soft and translucent. Add carrot, celery, and Italian seasoning; sauté 5 minutes, or until celery is softened. 

Stir in cabbage, Swiss chard and tomatoes; cook 15 minutes, or until cabbage and chard have wilted. 

Stir in broth, beans with reserved cooking liquid, garlic, and chipotle chile. Bring mixture to a boil, reduce heat to medium-low, and simmer 20 minutes, or until vegetables are tender.

Add bread cubes to soup, gently stir, and cook 5 minutes more, or until bread is soaked. Season with salt and pepper, if desired. 

Serve sprinkled with cheese (if using). If making the soup ahead, reserve bread to add at the time of reheating, just before serving.