Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried white beans (navy or 1 lg Carrot, scraped and sliced
-cannellini) 5 To 6 whole peppercorns
2 Onions, chopped 1 lb Kielbasa, thickly sliced
3 Cloves garlic, minced 1/2 tb Salt
3 Bay leaves 2 tb Olive oil
2 tb Chopped parsley 1 ts Paprika
2 tb Tomato paste 2 tb Flour

You will need a large saucepan. Pick over the beans for bits of grit
and chaff, and rinse them twice in cold water. Put the beans in a
large saucepan and cover them with water to a depth of 1 to 2 inches.
Bring the water to a boil and then turn down the heat. Leave to
simmer gently for half an hour.

Remove the pan from the heat and pour in enough cold water to cover
the beans to a depth of 3 inches. The beans will settle on the
bottom. Leave them for a minute or two; then pour off the water and
replace with fresh water. Bring the water to a boil and then turn
down the heat to simmer.

Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and
peppercorns to the beans. Cook gently over very low heat for 1 1/2
to 2 hours, until the beans are soft. After 45 minutes of the
cooking, add the kielbasa.

Fifteen minutes before you are ready to serve, add the salt and
prepare a liaison for the soup. Heat the oil until it is smoking
lightly; then quickly stir in the paprika, followed by the flour.
Mix to a thin paste. Add this to the soup, stirring well. Simmer for
5 minutes, until the soup is thick and rich.

Serve with plenty of bread and good red wine.

Serves 5 to 6. Time: 2 to 2 1/2 hours

From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
COOKING by Elisabeth Luard, ISBN 0-553-05219-5

Posted by: Karin Brewer, Cooking Echo, 7/92

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