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This delicious Orca Bean Soup recipe and photo were shared with my by Karen
Calanchini, Food Stylist and Photographer, of Redding, CA. Karen says, "This
soup has an interesting complexity of flavors. I love the Caribbean flavors of
this soup."
Karen likes to serve this soup with her
Prosciutto de Parma Quesadillas
and a bottle of
Tabasco Sauce
on the side.
More delicious
Soup, Stew, and
Chili Recipes and lots of
Poultry Recipes.
Orca Bean, Jalapeno Chile, and Yellow Rice Soup
Recipe Type:
Soup,
Beans,
Cilantro,
Chile Pepper,
Rice
Yields: 10 to 12 servings
Prep time: 30 min
Cook time: 2 hr
Ingredients:
1 pound dried Orca beans*
2 tablespoons
olive oil
4 to 6 cloves
garlic, minced
1 large Spanish onion, peeled and chopped
2 ribs celery, diced
2 1/2 quarts (10 cups) chicken stock or broth
4 cups (32 ounces) canned crushed tomatoes
2 teaspoons ground coriander
1 cup dry sherry
Yellow Rice (see recipe below)
1/4 cup fresh
cilantro leaves
Coarse salt and freshly-ground black pepper to taste
1 jalapeno
chile pepper, seeded and minced
Zest of 1 lime
2 tablespoons freshly-squeezed lime
juice
Cooked Yellow Rice (see recipe below)
1 bunch chopped scallions (green onions), for garnish
 *
Orca Beans - also known as calypso beans and yin yang beans are a heirloom
variety from Mexico. When dried, these beans are a beautiful black and white.
If you can't find these beans, substitute cannellini beans, black beans, Anasazi
beans or Black Valentine beans. Canned black beans will do in a pinch, but will
not give the same results.
Karen purchases her
heirloom and other dried beans from
Purcell Mountain Farm
which is a family-operated farm located above the
Kootenai River Valley at the foothills of the Purcell Mountain Range.
It is nestled in the Northeastern-most part of Idaho. Karen says, “I love
their dried beans because they come from the farm directly to you. Their
service is excellent and fast. Because their dried beans are so fresh, I
have never had to soak any of the varieties I have tried. They usually cook
within an hour and are ready to add to your recipe.”
Preparation:
Placed the beans in a deep bowl and cover with fresh cold water by 2 inches.
Place in the refrigerator and let soak overnight. Drain and rinse well before
using.
In a large soup pot over medium-high heat, add the olive oil, garlic, onion, and
celery; sauté, stirring frequently, for 10 minutes.
Add the drained beans, chicken stock/broth, tomatoes, coriander, and sherry.
Bring just to a boil; reduce heat to medium and simmer approximately 1 1/4 to 2
hours or until the beans are tender.
While the soup is cooking, prepare the Yellow Rice.
When ready to serve, add the cilantro and season with salt and
pepper to taste. Add the jalapeno chile pepper, lime zest, lime juice, and
cooked Yellow Rice.
Makes 10 to 12 servings.
Yellow Rice:
2 tablespoons olive oil
1/2 cup chopped
onion
1 cup Jasmine rice*
2 cups chicken stock or broth
2 teaspoons coarse
salt
Pinch of turmeric
* Jasmine rice, also know as Thai fragrant
rice, is a long-grain Jasmine-scented rice with a nutty aroma, It is very
popular in Asian cooking.
In a 3-quart saucepan over medium-high heat, heat the olive oil.
Add the onions and sauté for approximately 5 minutes or until a pale golden
color. Add the Jasmine rice and continue to sauté 3 minutes more. Add chicken
stock/broth, salt, and turmeric. Bring just to a boil; cover the pan and reduce
heat to low. Let simmer for approximately 15 to 29 minutes or until all the
water is absorbed and the rice is fluffy. Remove from heat and set aside.
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