Plus, this is an especially exciting soup because it features one of the beans grown by my friend Marty Heller. You may remember him from the post I wrote about his beans back in early December.
I used two cups of his lovely peregion beans.
|Do you think beans can be serene? These look serene to me.|
Last time I made a bean soup for the blog I used (and photographed) a quick soak method on the hutterite soup beans my husband and I grew. This time I did a long soak. A long soak is so easy. All it requires is a minuscule amount of thinking ahead. (I know, sometimes thinking ahead is actually very hard.)
A long soak is simply an overnight soaking of your beans. If you want to make a bean soup tomorrow, cover some beans with water and pop them in the refrigerator while you're making dinner tonight.
Here is what will happen:
|2 cups beans + 3 cups water.|
This is what they look like going in.
|This is about 24 hours after the first picture. The beans are huge!|
The wheat berries aren't too much bigger, but they've obviously done something.
Look how golden their water is. Time to make soup!
|I inherited the Navy spoons from my grandparents, who uh...borrowed them |
when my grandpa was on a submarine in WWII.
|I was amazed by how well the peregions held their color. |
These beans are beautiful and delicious.