Monday, September 20, 2010

Calypso Bean Soup

Lonesome Whistle Farm sells these extraordinary black and white beans called calypso beans, ying yang beans, or orca beans. Kasey from Lonesome Whistle Farm described them as creamy and almost potato-like in their favor. With the weather turning nippy, I'd been thinking of a standby winter dish in our household, leek and potato soup, and it occurred to me that I could make a variant with these calypso beans. In fact Jamie Oliver has a recipe for a chickpea and leek soup, which I modified here.

I soaked the beans for a few hours to plump them up. I chopped the light part of two leeks and sauteed them in butter and olive oil until they were very soft.

Then I added the beans and some broth and simmered these for a good hour until they were soft and creamy. I could taste what Kasey meant about the potato flavor and texture. I served the soup with a generous grating of parmesan cheese and garnish of chopped chives, along side grilled cheese sandwiches and tomato salad. A delicious meal for a drizzly Oregon evening.

Calypso Bean and Leek Soup

1 lb calypso beans, soaked for several hours until plump
2 large leeks, white and light green parts chopped
1 clove garlic, minced
1 Tbsp butter
1 Tbp olive oil
1 quart chicken or vegetable broth
2 cups water
salt and pepper
grated parmesan and chopped chives for garnish

1. Sautee the leeks and garlic in butter and olive oil until very soft.

2. Add broth, 2 cups water, and drained beans and simmer for about an hour until beans are desired softness.  Add salt and pepper to taste.

3. Serve with plenty of freshly grated parmesan and chopped fresh chives.

1 comment:

Renee said...

So simple! It's soup weather now!! Yum!