|

Cashew bean wild rice soup

Bystilettocontesssa

Cashew bean wild rice soup

Servings

3

servings
Prep time

15

minutes
Cooking time

1

hour 

10

minutes

Ingredients

  • 1/2 cup dried beans, white or pinto

  • 1/4 cup raw cashews

  • 1 tablespoon olive oil

  • 1/2 onion, chopped

  • 2-3 cloves garlic, minced

  • 2-3 tablespoons white wine

  • 1 jar stock, preferably homemade

  • 2-3 bay leaves

  • 1/4 cup wild rice

  • 1 carrot, diced

  • Additional vegetables, such as 2-3 stalks diced celery, 2 cups chopped kale, or 1 diced zucchini

  • 1 teaspoon soy sauce

Directions

  • For 8-12 hours (or overnight), soak 1/2 cup beans in enough water to cover, even when beans have expanded.
  • Cover raw cashews in hot water, and put Dutch oven over medium-low heat.
  • Add olive oil to coat, then onions with salt and pepper. Cook 3-5 minutes until translucent and starting to brown.
  • Add minced garlic, additional salt and pepper, plus chili or red pepper flakes if desired. Cook 1-2 minutes.
  • Deglaze the pan with white wine, scraping any brown bits off the bottom and cooking down until almost dry.
  • Add dry beans in soaking liquid plus stock and bay leaves, adding more liquid as required to ensure everything is fully covered, then bring to a boil and reduce heat.
  • Simmer over low heat for 20 minutes, stirring occasionally, then add wild rice and pinch of salt.
  • Continue simmering over low heat for another 20 minutes, stirring occasionally, and remove bay leaves before adding carrots and other vegetables.
  • After another 20 minutes of simmering and stirring occasionally, ensure the beans and wild rice are both cooked through.
  • In a blender, combine the cashews in soaking liquid plus 3/4 cup soup (including broth, beans, vegetables, everything), pulsing for 2-3 minutes until completely smooth.
  • Pour blended mixture back into pot, along with soy sauce, and stir together before serving.

Similar Posts