Bean Soup

01Method

1. 1

   Soak the dried beans in cold water overnight in a cool location, or for at least several hours. Change the water once or twice, particularly if the weather is warm. Drain well before cooking.

2. 2

   Peel the onion and cut into quarters. Wrap the bay leaf, allspice, and peppercorns in cheesecloth to form a spice bundle. Place the drained beans in a pressure cooker with fresh water, add the quartered onion and spice bundle, bring to a boil, seal, and cook for approximately 25–30 minutes depending on the age and size of the beans. If using a regular pot instead, allow 1–1.5 hours of simmering time.

3. 3

   Remove and discard the onion and spice bundle. Using an immersion blender, puree one-third to one-half of the cooked beans along with some of the cooking liquid, then strain this mixture back into the pot to thicken the soup naturally.

4. 4

   Stir in the butter, adjust the seasoning with salt and vinegar to taste. Serve hot, garnished with fresh herbs such as chives or parsley, and a dollop of sour cream if desired.