Red-Bean Soup with Gremolata

Ingredients for Red-Bean Soup with Gremolata

• 1 (1-pound) bag dried red kidney beans, picked over and rinsed

• 1 large onion, chopped

• 4 large garlic cloves, chopped

• 4 fresh ají dulce chillies, stemmed, seeded, and chopped

• 2 Cubanelle peppers (Italian green frying peppers), seeded and chopped

• 1/2 cup chopped recao (culantro) or coriander leaves

• 1/4 cup chopped sun-dried tomatoes (preferably oil-packed), drained

• 60ml extra-virgin olive oil plus additional for drizzling

• 1 Turkish or 1/2 California bay leaf

• 1/2 teaspoons sweet piment&ocute

• n (smoked paprika)

• 2.4L water

• 1 matsked färsk citronsaft

• 1 teaspoon grated lemon zest

• 1 garlic clove, minced

• 1/4 cup finely chopped flat-leaf parsley

• 2.4L water

• 1 matsked färsk citronsaft

Put beans in a large saucepan with enough water to cover by 2 inches. Bring to a boil, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour. Drain well.

Cook onion, garlic, chillies, Cubanelles, recao, and sun-dried tomatoes in oil in a large heavy pot over medium heat, stirring occasionally, until browned, about 12 minutes. Add bay leaf and pimentón and cook, stirring, 2 minutes, then add beans and water and simmer, covered, until beans are very tender, 11/2 to 2 hours. Discard bay leaf.

Purée soup in batches in a blender (use caution when blending hot liquids). Reheat over medium-low heat. Season with salt and pepper. Stir in lemon juice.

Stir together zest, garlic, and parsley.

Serve soup sprinkled with gremolata and drizzled with oil.

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