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1
package Heirloom Seven-Bean Medley
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1 1/2 tablespoons
whole cumin seeds
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3 teaspoons
whole coriander
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3/4 pound
pancetta, chopped
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2 1/2 cups
diced red onion
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12 cloves
garlic, chopped
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1 1/2
bay leaves
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3
large tomatoes, peeled, seeded, and chopped
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12 cups
chicken stock or canned chicken broth
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One 5" x 3"
rind Parmesan cheese
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3/4 pound
Swiss chard, stemmed, leaves thinly sliced
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1 1/2 cups
coarsely chopped cilantro
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lime slices for garnish
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Equipment List:
Cooking Instructions
In a large bowl, cover the dried beans with cold water. Let sit overnight.
In a small fry pan over medium heat, roast the whole spices, stirring constantly, until aromatic, 1 to 2 minutes. Remove from the heat and cool.
Transfer the spices to a mortar and with a pestle, grind them until a powder forms. Reserve. In a medium fry pan over medium heat, cook the pancetta, turning occasionally, until just crispy. Transfer to paper towels to drain. Add the onions and garlic to the pan and cook, stirring, until soft, 3 to 4 minutes. Remove from the heat and reserve.
Drain the beans and put in a 7-quart slow cooker with the pancetta, onions, garlic, tomatoes, cheese rind, and ground spices. Add the stock and stir to combine. Set slow cooker on low, cover and cook 8 to 10 hours, or until the beans are tender.
Ten minutes before serving, stir in Swiss chard. Just before serving, stir in the cilantro. Ladle the soup into bowls and garnish with lime slices.
Serves 8 to 10.
Tip: Prepared in a slow cooker, it's easy to make for a crowd.