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Red Bean Soup
Rate this recipeThis dish is built around red beans, which are highly nutritious and very gentle on the body. It's cooling and will help whet your appetite, too.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Red beans
200 g
Celery
2 stalk
Olive oil
3 tablespoon
Onion
1 piece
Bay leaves
3 leaf
Salt
1 teaspoon
Carrot
1 piece
Thyme
2 teaspoon
Implementation Steps
01
Rinse the red beans and pick out any shrivelled or damaged ones. Put the beans in a clean bowl and cover with plenty of water. Soak for at least 4–5 hours or overnight so they soften, are clean and won't taste astringent when cooked.
02
Peel the onion, trim off the root and dice it. Wash, peel and dice the carrot into small pieces. Wash the celery and chop finely.
03
Once the beans have soaked, rinse them and put them in a pot. Add water to about 2–3cm above the beans and bring to the boil. When it boils, add a little salt, then turn the heat down low and simmer until very soft. In another pot, heat the olive oil and stir-fry the onion and carrot. When the onion is cooked, add the celery and stir it through. Add the seasonings listed earlier.
04
Pour the bean cooking liquid into the onion pot and bring to the boil. Turn the heat down and simmer for about 20 minutes until everything is soft, then add the simmered red beans. Cook for another 10 minutes. Taste and adjust the seasoning. Then ladle into bowls and enjoy.
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Red Bean Soup