Tongues of Fire Beans

Tongues of Fire beans are a type of heirloom bean originating from Italy and are similar to Cranberry beans and Kidney beans. They are named for their unique shape, which is narrow at one end and tapered at the other, resembling the shape of a flame. These beans are deep umber, almost burgundy with lighter mocha colored markings which resemble fire. Color gently fades during soaking. Tongues of Fire are about 1/2 inch long. They have a fresh flavor and mild texture.

In the kitchen, Tongues of Fire beans are versatile and can be used in a variety of dishes. They have a creamy texture and a sweet and nutty flavor that pairs well with many ingredients. They are often used in soups, stews, salads, and pasta dishes and can be cooked on their own as a side dish.

Here is a popular recipe featuring Tongues of Fire beans:

Tongues of Fire Bean Soup Recipe:

Ingredients:

– 1 cup dried Tongues of Fire beans, rinsed and soaked overnight

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 carrot, chopped

– 1 celery stalk, chopped

– 1 bay leaf

– 4 cups vegetable or chicken broth

– 1 tablespoon olive oil

– Salt and pepper, to taste

– 2 tablespoons chopped fresh parsley

Instructions:

Drain the soaked beans and rinse them well. Set them aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté for 5-7 minutes until the vegetables are tender.
Add the drained beans to the pot, along with the bay leaf and vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour or until the beans are tender.
Remove the bay leaf from the pot and discard it. Use an immersion blender or a food processor to puree about half of the soup, then add it back to the pot. This will help thicken the soup and give it a creamy texture.
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Enjoy your Tongues of Fire Bean Soup!