Red-Bean Soup with Gremolata

Ingredients:

1 (1 lb) bag dried red kidney beans, picked over and rinsed
1 large onion, chopped
4 large garlic cloves, chopped
4 fresh aji dulce chiles, stemmed, seeded, and chopped
2 Cubanelle peppers, seeded and chopped
1/2 cup chopped recao (culantro) or cilantro leaves
1/4 cup chopped sun-dried tomatoes (preferably oil-packed), drained
1/4 cup extra-virgin olive oil plus additional for drizzling
1 Turkish or 1/2 California bay leaf
1/2 tsp smoked paprika
2 1/2 qts water
1 Tbsp fresh lemon juice
For gremolata:
1 tsp grated lemon zest
1 garlic clove, minced
1/4 cup finely chopped flat-leaf parsley
2 1/2 qts water
1 Tbsp fresh lemon juice

Instructions:

Quick-soak beans, then put beans in a large saucepan with enough water to cover by 2 inches. Bring to a boil, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour. Drain well.

Cook onion, garlic, chiles, Cubanelles, recao, and sun-dried tomatoes in oil in a large heavy pot over medium heat, stirring occasionally, until browned, about 12 minutes. Add bay leaf and paprika and cook, stirring, 2 minutes, then add beans and water and simmer, covered, until beans are very tender, 1 1/2 to 2 hours. Discard bay leaf.

Purée soup in batches in a blender (use caution when blending hot liquids). Reheat over medium-low heat. Season with salt and pepper. Stir in lemon juice.

Make gremolata: Stir together zest, garlic, and parsley. Serve soup sprinkled with gremolata and drizzled with oil.

If ají dulce chiles are not available, substitute 1 additional Cubanelle pepper. Soup, without gremolata, can be made 3 days ahead and chilled. Thin with water if desired when reheating.

From epicurious.com