It’s no secret that we have a food crush on Gregory Gourdet (pictured below in his element), Executive Chef at Departure here in Portland. I mean, he’s the epitome of cool and an absolute sweet heart. Plus, he loves real food and is incredibly accommodating for dietary needs at his restaurant. What’s not to love? We’ve partnered with him several times over the last few years and when we started looking for chefs to work with our orca beans, he immediately jumped on board. He made two dishes for us, and this is the first one. We’ll share his other dish, along with two dishes from the fabulous folks at Ox soon.
Velvety roasted squash, spiced Orca Beans and fragrant rosemary lend a comforting earthiness to this cold-weather soup. This soup has a lot going on, but is very easy to prepare (especially if you have a pressure cooker) and allows you to look like you worked really hard on this incredible dish.
Having spent a few (*cough* 10) years working with chefs, I’ve come to learn an important difference between food bloggers and chefs. Chef recipes are typically far more complicated (as you’ll see when we share the other recipes from this project). I don’t think it’s because they want a recipe to be challenging. I think they just know a lot about food and how each ingredient plays out in a dish. Food bloggers tend to be quite familiar with a home kitchen and what ingredients and techniques a home cook will find accessible.
Don’t let this scare you. Let me break it down for you, because, you guys, this recipe is awesome!
- Can’t find orca beans? Use black beans.
- Don’t like spicy stuff? Use plain orca beans (or black beans) and adjust the seasoning of the finished soup accordingly.
- No pressure cooker? Cook the beans according to package directions and season according to the recipe.
- Want this recipe to be fully vegetarian/vegan? Choose vegetable stock instead of chicken stock.
- Don’t have collards? Try kale for a similar texture.
- Ugh. So much roasting!! I know, but it’s worth it. If you’re cooking your beans from scratch, roast the veggies while the beans cook. We’ve linked up to some techniques below. I’d say you could use regular veggies, but it won’t taste nearly as good.
Orca Bean Soup with Squash, Winter Greens, Rosemary, Ginger
Created by: Gregory Gourdet, Executive Chef, Departure Restaurant + Lounge, Portland, OR
- 4 Tbsp roasted Garlic
- 4 Tbsp minced Ginger
- 3 Tbsp Olive Oil
- 1 Tbsp Salt
- 8 cups Chicken Stock
- Spicy Orca Beans (recipe follows)
- 4 cups roasted Carrots, sliced
- 4 cups roasted Squash of your choice
- 4 cups Collard Greens, chopped
- 1 diced Apple
- 1 Tbsp chopped Rosemary
- 2 Tbsp Apple Cider Vinegar
- Olive Oil
- Sliced Scallions
In a soup pot sauté garlic and ginger in oil with 1 Tbsp salt. Add stock and bring to a
simmer. Add Spicy Orca Beans, carrots, squash, collards, apple, and rosemary. Simmer for 10 minutes. Season with apple cider vinegar and salt to taste. Garnish each serving with olive oil and scallions.
Spicy Orca Beans:
- 3 cups Bob’s Red Mill Orca Beans
- 1 ½ Tbsp garlic, sautéed
- ½ jalapeño pepper, sliced
- 4 cups water
Rinse and drain Orca Beans. Put in large bowl and add enough water to cover beans by 3 inches. Place in the refrigerator and let soak overnight. The next day, drain and rinse beans and put in a pressure cooker with sautéed garlic, chili, and water. Cook on high pressure for 8 minutes.