Hearty Bean and Corn Soup

by: EJ on 09/21/2017
Posted in: Food

Anthony Boutard, author of  Beautiful Corn: America's Original Grain from Seed to Plate  loves his corn and he certainly gives plenty of ideas on how to return corn to its rightful place on our dinner tables.  Here is his recipe for bean kale and corn soup.  I can't think of a heartier meal for a cool fall day. 


Photo Credit: R Berteig

* 3 cups (525g) Borlotto Lamon dry beans
 * Water
 * 4 oz (100g) unsmoked but cured pork, minced
 * 2 tbsp extra virgin olive oil
 * 1 carrot, diced
 * 1 onion, diced
 * 1 stalk celery, diced
 * 2 cloves garlic, minced
 * 3 sage leaves, fresh and minced or dry and crumbled
 * 1 cup canned crushed tomatoes, preferably your own
 * Salt and pepper
 * 8 stalks of kale or collards, ribs discarded, leaves chopped
 * 1½ cups (210 g) medium-coarse flint cornmeal
 * Extra virgin olive oil
 Soak the dry beans in plenty of water overnight. Drain them, add fresh water to cover the beans by about 2 inches (5 cm), bring to a boil, then turn down the heat and simmer until tender, 40 to 90 minutes.

 In a soup pot, sauté the pork in the olive oil until it begins to turn golden. Add the minced carrot, onion, and celery, and sauté gently until the vegetables are soft. Add the garlic and the minced sage leaves. Add the tomatoes. Cook until the mixture thickens a bit, about 12 minutes. Add  salt to taste. Chop the kale leaves and add to the pot. Add the beans and their liquor, topping the soup off with more water to create a good broth. Season with salt to taste.

Bring the soup to a gentle simmer. While the soup is simmering, trickle in the cornmeal and stir  occasionally until the polenta is tender, about 40 minutes. Season to taste with salt.  Serve the thick soup in shallow bowls with a good ribbon of the olive  oil on top.

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