Originating from a Brazilian recipe, this piquant soup gets its thickness from the puréed beans. This dish requires minimal work, mostly chopping the ham and onion.
1 pound Great Northern beans or other white beans
1 tablespoon olive oil
1 cup minced fresh onion
3/4 cup diced lean smoked ham
2 tablespoons minced seeded jalapeño pepper
1 garlic clove, minced
7 cups water
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Sort and wash beans, and place in a Dutch oven. Cover with water to 2 inches above beans. Bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; set aside. Wipe pan with a paper towel.
Heat oil in pan over medium heat. Add onion, ham, jalapeño pepper, and garlic; sauté 7 minutes or until onion is tender. Add beans, water, salt, and pepper; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.
Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return puree to pan; stir in parsley.