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 a little time, I had been surfing on the web last week. Trying to find new, interesting thoughts, inspirational dishes that I have never used before, to delight my family with. Hunting for a while yet couldn’t find lots of interesting things. Right before I thought to give up on it, I came upon this scrumptious and simple dessert by chance at Suncakemom. It seemed so yummy on its photos, it required rapid action.

It absolutely was not difficult to imagine just how it is made, its taste and how much my hubby will love it. Mind you, it is quite easy to keep happy him in terms of cakes. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the website and then used the precise instuctions that had been coupled with wonderful snap shots of the task. It really makes life faster and easier. I could suppose it’s a bit of a hassle to shoot photographs in the midst of baking in the kitchen as you most often have sticky hands and so i highly appreciate the hard work she put in to build this blogpost .

Having said that I’m inspired to present my very own formulas in a similar way. Thanks for the concept.

I was tweaking the main mixture to make it for the taste of my loved ones. Need to say it was an incredible success. They enjoyed the taste, the thickness and enjoyed getting a delicacy such as this during a lively week. They ultimately demanded lots more, many more. Hence the next occasion I am not going to make the same mistake. I am likely to twin the volume .

Many Thanks to Suncakemom for the delicous red bean soup.

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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