Beans are not only great source of carbohydrates but can pride themselves with lucky charm as well. How many vegetables can do that?
As I most recently have some time, I was browsing on the internet the other day. In need of new, interesting ideas, inspiring dishes that I have never tasted before, to treat my family with. Searching for a long time but couldn’t come across too many interesting stuff. Just before I wanted to give up on it, I discovered this fabulous and simple dessert by accident at Suncakemom. It seemed so scrumptious on its image, it called for rapid actions.
It had been easy to imagine just how it’s made, how it tastes and just how much boyfriend might love it. Actually, it is very easy to keep happy the man in terms of cakes. Yes, I am a lucky one. Or possibly he is.Anyway, I got into the webpage and then used the detailed instuctions that have been combined with wonderful pictures of the method. It just makes life much simpler. I can imagine that it’s a bit of a effort to take photographs in the middle of baking in the kitchen as you may normally have gross hands thus i seriously appreciate the hard work she put in to build this post and recipe conveniently implemented.
With that said I am inspired presenting my own dishes in the same way. Many thanks for the idea.
I was fine tuning the initial recipe to make it for the taste of my loved ones. I have to tell you it absolutely was a terrific outcome. They loved the flavor, the structure and loved getting a treat like this during a hectic week. They quite simply demanded even more, a lot more. So next time I am not going to commit the same miscalculation. I’m going to twin the quantity to make them pleased.
You can find the original Navy Bean Soup and more at SunCakeMom
Soak the beans according to instructions on packaging and belief.
Pour oil into a saucepan and heat it up.
Add the diced onion, celery, carrots and salt then mix them together well.
Saute the vegetables on high for 3-5 minutes until the onion gets a translucent/glassy look.
Turn the heat down to medium low and cook the mixture until the onion starts caramelizing, stirring occasionally for about 15-25 minutes. (optional)
Add garlic, black pepper, and tomato then mix it well. Cook it until garlic gives out its scent for about 2-5 minutes.
Add beans, paprika and the optional chorizo.
Fill it up with water, put the lid on and simmer it for about 60 to 90 minutes depending of the beans.
Ten minutes before the soup is done, add carrots and other vegetables like kale, cauliflower, brussels sprouts or broccoli then turn the heat up and bring it to boil.
When the soup starts to boil lower the heat and simmer it for 10 minutes or until the the desired texture of vegetables is reached.
Take the soup off heat and let it cool down a bit before serving, for about 20 minutes.