Red kidney bean soup

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 had been browsing on the web the other day. In search of new, stirring ideas, inspiring dishes that I have never used before, to astonish my loved ones with. Searching for quite some time but could not discover too many interesting stuff. Right before I thought to give up on it, I came across this scrumptious and simple treat by chance. It seemed so delicious on its snapshot, that required quick action.

It had been easy to imagine just how it is created, its taste and just how much boyfriend is going to love it. Actually, it is extremely easy to delight the guy in terms of desserts. Anyhow, I went to the webpage: Suncakemom and used the step-by-step instuctions that had been accompanied by wonderful pics of the operation. It really makes life much simpler. I could suppose it is a bit of a inconvenience to shoot photographs in the midst of cooking in the kitchen as you may usually have sticky hands so I really appreciate the commitment she devote to build this post .

With that in mind I’m encouraged presenting my own formulas in a similar way. Many thanks for the thought.

I was fine tuning the initial formula create it for the taste of my family. Need to tell you it was an awesome outcome. They loved the flavor, the overall look and enjoyed having a sweet such as this in the midst of a stressful workweek. They basically demanded lots more, more and more. So next time I am not going to commit the same miscalculation. I’m gonna multiply the volume .

The red bean soup originally is from SunCakeMom

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.

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