I’ve been on a bit of a bean soup binge this winter. Even though I’m not currently, nor ever have been experiencing the kind of winter my sisters and friends (and you?) are on the East Coast this year, there is still something comforting about a big pot of bean soup bubbling away even in the mildest of Roman winters.
Also? I kind of over did it on the bean front. Back in January I stocked up on beans and other legumes big time at the farmers market, and so have been working my way through them, slowly but surely, ever since.
When I tell people I make bean soup all the time, they usually assume I use canned beans, because, they think, ‘dried beans are too fussy.’ Not so. Not only do you not have to pre-soak them (they will cook faster if you do, but not essential) you also don’t have to cook the beans first, then drain them, then make soup with them. For me bean soup is always a one pot meal. That bean liquid is, in fact, one of the best additions to any soup you can make.
My basic recipe is to saute some aromatics in a big pot in abundant olive oil, then add in the beans, with enough water to cover by a few inches, and then let it simmer away for hours, until the beans are tender. No broth, just water, since the liquid from the beans is thick and starchy and imbued with whatever the olive oil and sauteed garlic, onions and whatever else I decide to throw in.
Recently I threw in my secret ingredient. Yes, I’m talking about the leftover drippings from a roast suckling pig I made. Not only did I use up the rest of the drippings to sautee an onion and a couple of carrots, I also diced up the lasts bits of pork, including some of the crispy skin.
Because really, what else do you do with leftover pig skin?
Over the course of three hours (I had forgotten to pres-oak the beans) the pot melded into one of the most delicious soups I’ve made in a long while. While you might not have left over sucking pig, I’m inviting you to save any sort of drippings you have next time you roast something. And if it has skin, like a chicken, use that too, along with any meat bits left on the carcass. It’s just like using instant broth, except about a hundred times better.
bean soup {with drippings}
Prep
Cook
Total
Yield 6
Ingredients
- 2 cups dried cannelini beans
- 2 carrots (about 1 cup chopped)
- 1 big onion, chopped
- 6 tablespoons leftover pan roast drippings
- Any bits and pieces of leftover roast and/or skin
- 3 tablespoons extra virgin olive oil
- 1 bay leaf
- salt, pepper
Instructions
- Put the drippings and olive oil into a large pot and heat to medium. Add the carrots and onions and saute until softened, about 10 minutes. Taste and add salt and pepper if you think you need to. Your drippings might be very salty (they often are) so adjust for taste.
- Add the beans and bay leaf and cover with water, by about three inches.
- Cook over low heat, at a simmer, until the beans are very tender. This will depend on the beans and may take up to three hours. Keep checking on the water level, since you want the beans to always be covered by about at least an inch of water.
- When done, taste and adjust for seasoning. Serve with a drizzle of your best olive oil.
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I love it Elizabeth, and like the additions of the drippings. I often add a little pancetta, but will try some drippings tonight. I too have been on a bean kick the past month or two and enjoying them throughout the week.
Grazie.
Mmm. My English born mother grew up eating beef dripping on bread for dinner. This was during WWII. I have tried it, and I could definitely see the attraction.
Winter’s pretty much over here, but I’m definitely saving this idea for next year. I find that we don’t get very fresh dried beans in Canada, so precooking them is safer. To save time, I just cook and freeze a big batch to be used as needed.
Good idea, the freezing part!
Am off to make this now Elizabeth. I, like you, make it a lot. But you have inspired me. Thank you
Another lover of beans. I use them all the time especially when they are fresh.
Shell beans freeze easily. However, I’ve yet to understand how long they “keep” in the fridge after they have been cooked.
Whats your opinion?
I usually assume they will last at least 5 days.
After beans are cooked how long will they keep in the fridge more or less.
About five days.
After beans are cooked how long will they keep in the fridge?
I use a slow cooker from start to finish (well, after skillet/sauteeing the aromatics in olive oil first) My electric burners are too erratic for long cooing. I tossed in about 20 little lamb rib bones and let that cook with the smallish white beans (Rancho G.) and the aromatics, just water for the liquid, and wow…Really nice and lamby! Wished I’d had some lamb meat chunks to add but never mind–it worked. 6 hours +- on High.