Voion Land Products

Bean Soup with Buttermilk

A different, rich version of bean soup with buttermilk. Ideally, serve with warm bread.

Ingredients

Servings: 4

• 250 gr Voion small white beans, soaked overnight
• 4 medium onions, finely chopped
• 1/4 tsp hot chili flakes (boukovo)
• 90 ml buttermilk
• 1 sprig fresh rosemary, finely chopped, or 1/2 tsp dried, ground
• 1 tsp dried mint
• 90 ml olive oil
• salt, freshly ground pepper

Procedure

1. To prepare the bean soup with buttermilk, simmer the beans with half the chopped onions and 4 cups (about 800 ml) of water in a medium pot over medium heat for 1 hour, or until the beans are tender and cooked through.
2. Meanwhile, in a pan, heat the olive oil over medium heat and sauté the remaining onions with the chili flakes and some salt and pepper for about 8–10 minutes, or until the onions are soft and caramelized.
3. Add the buttermilk and stir to combine.
4. Pour the onion mixture into the pot with the beans, add the rosemary and mint, and let the soup come to a gentle boil.
5. Remove from heat and serve with warm bread.