Cooking dry beans: This method comes from Vegetarian Cooking for Everyone by Deborah Madison. After soaking ½ a cup of dry beans for several hours or overnight in enough water to cover them by about an inch (I use 2 cups), empty the whole bowl into a saucepan and add: ½ a small onion, halved 1 bay leaf 1 small clove of garlic, sliced A couple of sprigs of fresh parsley Bring the pot to a lively boil, and keep it there for five minutes, then turn down the heat and let the beans simmer, covered, 45 minutes or more until they are tender. The time depends on the type of beans and their freshness. Let them cool in the broth, then remove and discard the aromatics. Let the beans rest in their broth until ready for use. Boiling chestnuts: With a pointed blade, make a slit across the shell without cutting into the flesh. Place chestnuts in a saucepan and cover them with plenty of water. Add the bay leaf. Bring to a boil and cook gently until the nuts are tender (test one after 40 minutes).
The Sea Grill
Keep the chestnuts in the cooking water and take out one or two at a time to peel. Use a sharp knife with a pointed blade to remove the shell, then the skin. Set aside. (If a chestnut breaks, it’s fine.) Preparing the soup: Warm up olive oil in a pot, then add the shallot and leek. Stir well to coat. After a couple of minutes on medium heat, add sage and rosemary and stir. After a few more minutes, add the potatoes, beans with their cooking liquid, tomato paste and broth, plus enough water to cover ingredients well (about 2 cups). Cover and bring the soup to a boil, then turn down the heat and cook for 15 minutes. Add the chestnuts and cook for another 15-20 minutes, or until the potatoes are very tender (i.e., you can easily mash one with a spoon on the side of the pan). Remove the pot from heat. Purée the soup using an immersion blender. If you use a food processor or blender, purée in small batches and use extreme care. You may opt to leave some small lumps, which makes for an interesting texture. Add more water, if needed, and salt and pepper to taste before serving. l
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northcoastjournal.com • North Coast Journal • Thursday, Nov. 7, 2013
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