Rancho Gordo Bean Soup Recipe

Rinse the Rancho Gordo dried beans under cold water, removing any stones or debris. For quicker cooking, do a quick soak: cover beans with 4 cups boiling water, let sit 1 hour, then drain. Alternatively, for an overnight soak, cover with 3 inches of cold water and refrigerate 8–12 hours; drain before cooking.

If you used an overnight soak, reserve the soaking water if you want extra bean flavor; otherwise use fresh stock/water.

Simmer

In a large heavy-bottomed pot, combine the drained beans and 8 cups water or low-sodium chicken stock. Add one thyme sprig and the bay leaf. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Partially cover and cook until beans are tender but not falling apart, about 50–70 minutes depending on bean variety. Skim any foam from the surface during the first 15 minutes.

When beans are nearly tender (about 10–15 minutes before finishing), remove the thyme sprig and bay leaf. Reserve about 1 to 1 1/2 cups of the cooking liquid for adjusting texture later if needed.

While the beans cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced Nopa (or pancetta/bacon) and cook, stirring occasionally, until browned and crisp and fat has rendered, about 6–8 minutes.

Add the diced onion, carrot, and celery to the skillet with the bacon fat. Sweat the vegetables over medium heat until softened and translucent, about 6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in 1 tablespoon tomato paste and 1 teaspoon Calabrian chili paste. Cook, stirring, about 1–2 minutes until the tomato paste darkens slightly and the chili is fragrant. If the mixture looks dry, add 2–3 tablespoons of the reserved bean cooking liquid or water to deglaze and loosen the mixture.

Transfer the bacon–vegetable–chili mixture into the pot with the beans. Stir to combine and simmer together gently 8–12 minutes to blend flavors. Taste and season with 1 1/2 teaspoons sea salt and 3/4 teaspoon freshly ground black pepper (adjust to taste). Add reserved cooking liquid as needed to reach desired soup consistency (brothy vs. stew-like).

For a slightly creamier texture, use an immersion blender to purée about 1/3 of the beans in the pot, or ladle 2 cups of beans into a blender, purée, and return to the pot. Stir and reheat briefly.

Stir in 1 tablespoon fresh lemon juice and 1 tablespoon extra-virgin olive oil to brighten the flavors. Adjust salt, pepper, and Calabrian paste (add up to another 1/2 teaspoon) as needed.

Ladle soup into bowls. Sprinkle reserved crispy bacon pieces on top if any remained separate, then scatter thinly sliced spring onions (both white and green parts) and chopped parsley over each bowl.

Finish with a light dusting of red pepper flakes if you want extra heat. Serve immediately with crusty bread on the side.