1cupdried beans (such as butter, garbanzos, white, cranberry, or anything else you fancy), soaked overnight
1bay leaf
a sprig or two of thyme
a sprig of sage
1/2teaspoonsalt
For the soup:
4ouncessmoked bacon, finely diced
1large yellow onion, diced
3clovesgarlic
1tablespoonsweet smoked paprika
3tablespoonschopped fresh sage
1teaspoonsalt
3poundsripe, red tomatoes (preferably dry harvested, romas or san marzanos), chopped (peeling/seeding optional)
3tablespoonschopped fresh marjoram
extra marjoram and freshly grated parmesan for garnish (optional)
Herbed Cheddar Biscuits (makes 8 - 10 bikkies)
1cupwhole wheat or spelt flour
1cupall-purpose flour
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
6tablespoonscold, unsalted butter, diced
3tablespoonschopped fresh sage
3tablespoonschopped fresh marjoram
6ouncesgrated sharp cheddar cheese (1 1/2 cups packed), divided use
1cupbuttermilk (well shaken)
Instructions
For the beans:
Drain the soaked beans and place in a medium saucepan. Cover with two inches of water and add the herbs. Bring to a boil, then reduce the heat to a gentle simmer and cook, partially covered, until almost tender, anywhere from 30 minutes to 1 hour. Add the salt and continue cooking until very tender, 20 minutes longer or more. As the beans cook, add more water as necessary to keep them just covered. When they're done, they should be suspended in 2 cups or so of viscous broth.
While the beans are cooking, get on with the soup. Heat a large soup pot or dutch oven over medium heat. Add the bacon, and cook, stirring occasionally, until it begins to crisp and the fat has rendered, 4 or 5 minutes. Carefully pour off about half of the fat. Add the onions, garlic, paprika and sage. Cook, stirring occasionally, until the onion is tender and translucent, adding back some of the bacon fat if the pan looks dry, or if you're just really into bacon fat. Add the salt and tomatoes. Turn the heat to medium-high and bring to a simmer, then lower the heat and simmer, partially covered, for about 30 minutes. The tomatoes should be broken down into a thick soup.
Remove and discard the herbs from the beans. Use a slotted spoon to lift the beans out of their broth and add to the soup. Thin the soup to your liking with the bean broth. Stir in the marjoram, and taste, adding additional salt and pepper if necessary. Serve with a good grating of parmesan and a sprinkling of fresh marjoram.
The soup keeps excellently, refrigerated, for up to a week. Or freeze for up to several months.
Herbed Cheddar Biscuits
Position a rack in the center of the oven and preheat to 425ยบ. Line a sheet pan with parchment paper.
In a large bowl or the bowl of a stand mixer, whisk together the flours, baking powder, baking soda and salt. Add the diced butter and rub with your fingers, or on low with the paddle, until the mixture resembles coarse meal. Mix in the herbs and about three-quarters of the cheese (a little over a cup), reserving the rest for topping the biscuits. Drizzle in the buttermilk, stirring on low, until the dough just comes together - you may not need all of it. Gather the dough into a ball and plunk onto a floured counter. Gently press the dough into a rectangle 1 inch thick, and twice as long as it is wide. With a sharp chef's knife, trim the edges, then cut into 8 squares. Press the scraps together to make one or two more biscuits, if possible.
Arrange the biscuits on the lined sheet pan, and sprinkle the cheese over the tops. Bake until the tops and bottoms of the biscuits are deeply golden, and the cheese is bubbling, about 25 minutes. Let cool slightly.
The biscuits keep well for several days at room temperature. Reheat before serving.
Notes
Adapted from The Herbal Kitchen.Feel free to substitute canned beans (drained and rinsed) for the dried, and one 28-ounce plus one 14-ounce can of tomatoes for the fresh (reduce the salt accordingly).Other herbs I'd imagine might be good additions or substitutions are rosemary or thyme (added with the sage) and oregano or parsley for the marjoram.Jerry says you can omit the bacon for a tasty veg version.Herbed Cheddar Biscuits: Chives or dill would be tasty substitutes for the sage and marjoram, if you so desire. You can make these biscuits by hand or in a stand mixer.Nutritional values are based on one of eight servings.