Because beans are relatively tasteless on their own, they're great at absorbing the flavors of other ingredients and seasonings in your soup. Check out Food & Wine's guide to classic bean soups ...
Spoon the borlotti beans into a lidded ovenproof dish and squash ... Transfer the dish to the oven and cook for 25-30 minutes, or until the soup has thickened. Stir well before serving in soup ...
Drain the soaked beans and discard the water. Place the beans, ham hocks, chicken broth, and bay leaf in a soup pot; do not add salt at this stage. Bring to a boil and simmer for about 1 hour ...
Former F&W editor Grace Parisi's creamy, intensely savory soup infuses chicken and bean broth with smoky ham, fragrant vegetables, and thyme. Topped with seasoned croutons, this fall dish is a ...
Though plenty of us love lima beans, there seems to be an equally ardent contingent of haters, with few people in the middle. Those in the anti-lima camp tend to cite texture as the main reason ...