Whether your beans have overcooked and burst through their skins or you just want a terrific bean soup, this recipe, designed for pale yellow Peruano beans or really any variety, is a dinner party savior.
Movie publicist Chris Libby came up with the recipe when he accidentally overcooked a pot of pale yellow Peruano beans, which are thin-skinned and cooked faster than he expected. He’d intended to serve the beans whole with some of their cooking broth as a side dish, but when he saw that the beans had burst through their skins, he changed course and pureed the beans for soup instead. Garnished with a drizzle of olive oil, herbs and a bit of red wine vinegar, the soup was the hit of his dinner party.
Note that the cooking time depends on the age of the beans.
