Roman Beans and Beetroot Soup

I know, I know, you're probably saying I've lost my mind, what kind of combo is this. Let me tell you it's a delicious one, definitely worth trying.

Roman beans, also called cranberry beans, are small pink beans, kidney shaped, with red markings on the skin that disappear when cooked. The pods are distinctive and attractive with deep pink-red mottled over green skin. Roman beans have a nutty flavor. Their creamy flesh has a smooth texture.They are popular in Italy, Turkey, Portugal being often used in soups and stews.
Nutritionally speaking, roman beans are an excellent source of folate and a good source of iron, magnesium, phosphorus, potassium, and copper.
They can be substituted in any recipe that calls for red beans or white beans, and they can be prepared like pinto beans (soaked overnight, simmering in water for 50 to 60 minutes).

I got intrigued about different types of beans after reading Alisha's posts about Christmas beans and Azuki beans but since I could not find any of those I had to settle with these ones.  Well, you have to agree, they do look pretty. The only downside, if i may say so, is that they don't keep their spotted skin when cooked. 

Being the first time I was cooking this type of beans i was a little sad but a lonely can of beets comes to rescue to give some color to my soup. Now you know why the combo :) 
Let's turn the stove on and make some soup. 
Roman beans and beetroot soup

Soak overnight 10 ounces dry roman beans.
Next day, in a heavy based pot heat some olive oil and cook finely chopped 2 onions until soft. 

Add 3 small diced tomatoes and some dry thyme. Cook for further 5 minutes or until some of the tomato juice evaporates.

Add the beans and enough stock to cover, bring to boil and simmer until beans are cooked, about 40-50 minutes. 

When the beans are cooked, puree 1 can of beets (not the pickled ones) 

Add them to soup and simmer for 5 more minutes. 

Serve with home made (onion) rolls (recipe tomorrow here)
Roman beans and beetroot soup/ Ciorba de fasole pestrita si sfecla rosie
10 oz dry roman beans / 280 gr fasole pestrita uscataolive oil / ulei de masline 2 chopped onions / 2 cepe taiate marunt dry thyme / cimbru uscat3 small diced peeled tomatoes / 3 rosii curatate de piele si tocate maruntstock / supa1 can beets / 1 conserva 400 gr sfecla rosie 
1. Soak the beans overnight. / Lasati la inmuiat boabele de fasole peste noapte 2. Next day, in a heavy bottom pot heat some olive oil and cook the onions until soft. / A doua zi intr-o oala adaugati putin ulei de masline si prajiti ceapa pana se inmoaie. 3. Add the tomatoes and some thyme and cook until some of the tomato juice evaporates. / Adaugati rosiile si putin cimbru uscat si gatiti pana zeama lasate de rosii incepe sa se evapore. 4. Add the beans, cover with stock. Bring to boil and simmer until the beans are cooked. / Adaugati fasolea si suficienta supa sa le acopere. Dati intr-un clocot si lasati sa fiarba la foc mic pana boabele-s fierte. 5. When the beans are cooked puree the beans and add them to the pot. Cook for further 5 minutes and enjoy / Cand fasolea este fiarta pasati sfecla rosie si adaugati-o la supa. Fierbeti inca 5 minute si serviti.
Thanks for stopping by. Hope you enjoyed it and will come again soon. As usual, Roxana
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