Bean Jahni Soup
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Bean Jahni Soup" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Bean_Jahni_Soup). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. The source page carries material from Frosina.org, used with permission there.
Jahni me fasule, the Albanian white bean soup: beans simmered for hours until thick, with an olive-oil sauce of onion, tomato, parsley, and chile stirred in and fresh mint added at the end. Naturally gluten-free.
Why this complexity: beans are boiled twice before the long simmer; onion sauce is cooked separately, then combined.
Ingredients
- 2 cups dry white beans
- 3 cups hot water, for the second boil, plus more as needed
- 1/2 cup chopped onions
- 1/2 cup olive oil
- 2 tablespoons tomato sauce
- 1 tablespoon chopped parsley
- 1 tablespoon chopped mint
- Salt to taste
- Chile powder to taste
Method
- Boil the beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups of hot water.
- Sauté the onion in the olive oil until it turns yellow. Add 2 tablespoons of bean stock from the pot along with the tomato sauce, parsley, salt, and chile powder to taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot.
- Add the chopped mint, cover tightly, and cook for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering the beans by 1/2 inch (1.5 cm).
- Serve hot.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.