Making beans takes time but we have to wait for every good thing, anyway. This red bean kidney soup has all the goodies one would need for a lovely meal.
As I lately have some time, I was surfing on the web the other day. Attempting to find new, challenging ideas, inspirational recipes that I’ve never tasted before, to amaze my loved ones with. Looking for a long time yet couldn’t find any interesting things. Right before I thought to give up on it, I came upon this fabulous and simple dessert by chance. The dessert seemed so tempting
on its pic, it required prompt actions.
It absolutely was simple enough to imagine just how it is created, how it tastes and just how much my hubby is going to love it. Actually, it is quite easy to delight the man when it comes to cakes. Anyways, I got into the page: Suncakemom and then followed the simple instuctions that had been combined with nice photos of the operation. It really makes life much simpler. I could imagine that it’s a bit of a effort to shoot pics in the middle of baking in the kitchen because you normally have gross hands so I sincerely appreciate the effort and time she placed in for making this blogpost and recipe conveniently implemented.
With that in mind I am encouraged to present my personal dishes similarly. Appreciate your the thought.
I had been fine tuning the original formula to make it for the taste of my family. I have to tell you that it was a terrific success. They loved the flavor, the thickness and loved getting a sweet like this in the middle of a hectic workweek. They quite simply demanded lots more, more and more. So next time I’m not going to commit the same miscalculation. I’m likely to twin the amount .
Thanks to suncakemom for the inviting simple red bean soup recipe.
Dry beans needs to be soaked well before cooking. Generally it needs at least 12 hours of soaking but instructions are on the packaging for the particular types. Rinse the beans before placing them into a pot. Fill the pot with water and then add a teaspoon of salt to the soaking water. Put the lid on as to avoid any unwelcomed guest dying into our next day meal.
Slice up the pork belly or the bacon then fry it on medium heat until it loses most of its fat content. We can skip this step and use any kind of cooking oil or lard instead of making one.
Add the diced onion on top with a teaspoon of salt. Saute the onion until it gets a translucent/glassy look then add the diced carrot too. If there is time we can also caramelize a bit the onion and the carrot here by lowering the heat and frying and stirring it until it gets a light brownish color. This would take around 15-25 minutes. It gives a scent of sweet taste to the soup and a thicker texture at the end so it’s definitely worth it.
Add the chopped up or sliced garlic, black pepper and parsley then saute it for a minute or so until the garlic lets out it’s lovely scent. Mind not to burn it though as that will ruin the dish.
Add the meat or the bone and mix it together with the onion as much as possible.
Add the beans, paprika or cajun and the optional ham, chorizo spinach leaves and the tomato. Mind not the fry the paprika as it burns quickly and can ruin the dish. When the beans were washed before being soaked then we can use the soaking water for cooking as well otherwise it’s better the rinse them before pouring it into the cooking pot. It’s a bit tricky to know the right amount of water at first try so draining the soaking water into a measuring jug to know what amount we are using could be a good idea. Less water is never a problem though as we can always add more to it. Too much water could ruin the soup in a second by making it too thin in texture and flavor.
Add the parsnip or the Hamburg parsley root or both to the soup if available.
Put the lid on and cook it on slow heat for about an hour. After 50 minutes check by tasting if the beans are tender enough or still too tough.
When the beans are soft but still have some hard bits that means that it’s soon going to be ready. Add the carrots then bring the water to boil. From the boiling point cook it for 10 more minutes.
Serve it with a teaspoon of creame fraiche, sour cream or plain natural yogurt.
