This hearty bean soup recipe is perfect for early fall, when there are still tomatoes and corn at the market, but the days are turning cool. The colors in this bean soup remind you of autumn leaves–a perfect "goodbye, summer", "hello, fall" soup. This bean soup is delicious as a vegetarian meal or with added meat.
Chilean style bean soup recipe with corn, tomato, and squash
Makes 4-6 servings
1 cup dry beans, preferably Pinto or Maya* (aka canary, Peruvian, or yellow beans)
3 cups cold water
2 slices thick bacon, diced (or 2 tablespoons lard, butter, or vegetable oil)
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon dried oregano (preferably Mexican)
2 cups peeled and quartered tomatoes (or one 15 ounce can diced tomatoes)
2 ears of corn, shucked and simmered in water for 10 minutes
1 cup cooked and mashed winter squash
1 cup stemmed, seeded, and chopped sweet peppers
1-3 hot chilies, stemmed, seeded, and chopped (optional)
1 teaspoon salt
*Maya beans are available from the Alvarez Brothers at Ballard farmers market
- Quick-soak the beans. In a Chilean bean pot (or heavy 4-6 quart saucepan or stockpot), place the beans and water. Bring to a boil over medium-high heat and boil for 2 minutes. Turn off heat, cover and allow to sit for 1 hour.
- Cook the beans until tender. After one hour, uncover, add the diced bacon or other fat and turn on the heat to medium high. (Note: Do not drain; cook beans in the soaking water.) Bring beans to a simmer, reduce heat and simmer gently for 30 minutes, or until beans are beginning to feel tender to the bite.
- Toast the spices. While the beans are cooking, heat a small (6-8 inch) heavy skillet over medium heat. (Do not use a non-stick skillet.) When the pan is hot, add the coriander and cumin seeds and oregano. Toast spices until fragrant, about 1-2 minutes. Remove from heat and allow to cool. Using a coffee grinder or mortar and pestle, grind the spices to a coarse powder.
- Cook the soup. When the beans are beginning to become tender, add the ground spices, tomatoes, corn, winter squash, peppers, and salt. Bring to a boil, then reduce heat, cover, and simmer for 1 hour or until the beans are tender. Adjust seasoning to taste with salt.
Serving ideas for Chilean style bean soup
- Serve with roasted potatoes.
- Douse soup with hot chile sauce.
- Sprinkled with cheese (such as cheddar, like Beecher’s Flagship or a firm goat cheese, or Gouda) or a dollop of sour cream, yogurt, or cottage cheese and fresh herbs (such as parsley, basil, or chives).
- Serve as a bed for grilled sausage, chicken, or fish, especially seasoned with cumin, salt, and pepper and accompanied by pickled vegetables (like pickled jalapenos).
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