Bean Soup (Santa Maria)
Submitted by Billie JO=o
Santa Maria-style bean soup simmered with carrots, celery, tomatoes, cumin, and bay leaves in olive oil and stock. Vegetarian, one pot, and ready in an hour.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minSanta Maria, California, is famous for its tri-tip barbecue, but the pink pinquito beans served alongside are just as legendary.
This vegetarian version captures that same Central Coast spirit: dried beans simmered low with carrots, celery, tomatoes, cumin, and bay leaves in a generous amount of olive oil and stock until everything is tender and the broth turns thick and earthy.
It’s the kind of no-frills, one-pot cooking that lets good ingredients speak for themselves.
Serve it as a starter or ladle up big bowls with crusty bread for a satisfying meatless meal.
Kitchen Tips
- Soak the beans overnight and boil them for 10 minutes in fresh water before adding to the soup. This shortens the cooking time and helps them cook evenly.
- Coat all the vegetables in the olive oil before adding the stock. This step builds a flavorful base and keeps the veggies from getting waterlogged.
- Use any dried bean you like here: pinto, navy, cannellini, or pink beans all work well with the cumin and bay leaf combination.
- Remove the bay leaves before serving. They’ve given everything they’ve got by the time the soup is done.
Ingredients
Directions
Cook the soaked beans in fresh water for 10 minutes.
Drain.
In a soup pot, heat the oil and gently fry the onion.
Add the rest of the vegetables and the seasonings.
Stir well and add the beans.
Ensure that all the vegetables are covered with oil and pour in the stock.
Allow to simmer until the beans are cooked and the vegetables are tender.
Comments
