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Rustic Rancho Gordo "Yellow Eye" Bean Soup

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After tweaking this to calm down what appears to be errors in measuring, I ended up with an absolutely delicious soup. This posted recipe has several errors. First, the amount of chili flakes spikes the heat to a level that renders it uneatable. Trust me, start with a pinch and work up. Also, for the veggie sauté portion, an entire head of garlic is excessive. Two cloves is adequate and permeates the soup beautifully. I don't know WHAT the chef was thinkin'. Also, there are various versions of Ubuntu's chef Aaron London's creation, including the ones posted by PETA, New York Times Magazine, Foodily, Yummly, and other sites. All are wacked up.
Michele Uplinger   •  5 Oct   •  Report
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Ingredients

3 cups yellow Eye beans

-- olive oil, as needed

1 whole carrot, diced

2 stalks celery, diced

1 onion, diced

1 head garlic, split

-- Stems from 1 bunch Italian parsley

4 sprigs of rosemary

4 sprigs of thyme

-- Grated peel of 1 lemon

1 teaspoon chile flakes

1 teaspoon coriander seed

1 teaspoon fennel seed

-- Kosher salt

-- Freshly ground black pepper

1/2 cup olive oil

3 large carrots, diced

-- Kosher salt and freshly ground black pepper

5 stalks celery, diced

2 leeks, white part only, diced

-- Cloves from 1 head garlic, sliced paper-thin

1 tablespoon red chile flakes

2 tablespoons finely chopped fresh rosemary

1 cup canned San Marzano tomatoes, roughly chopped

1/2 cup chopped Italian parsley

-- Extra virgin olive oil, to finish

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