Red bean soup with walnuts
4 servings
110 minutes
Red bean soup with walnuts is a true culinary masterpiece born at the intersection of European culinary traditions. Its rich, velvety flavor unfolds thanks to the combination of the softness of the beans and the nutty depth, complemented by a spicy hint of red pepper. Onions sautéed to golden perfection add pleasant sweetness and richness to the dish, while parsley refreshes it with green notes. This soup not only warms during cold weather but is also perfect for a light lunch, nourishing the body with plant protein and healthy fats. Ideal as a standalone dish or paired with fresh bread.
1
Sort the beans, rinse them, put them in a pot, cover with cold water, add salt, cover the pot, and place it on the heat. When the water boils, remove the foam and cook the beans on low heat for 1-1.5 hours.
- Red kidney beans: 1.5 glass
- Water: 2 l
- Salt: to taste
2
Fry the finely chopped onion separately, adding red pepper and flour at the end of frying, mix everything and fry for another 1-2 minutes.
- Onion: 2 pieces
- Ground red pepper: to taste
- Wheat flour: 0.5 tablespoon
- Vegetable oil: 2 tablespoons
3
After that, transfer the onion to the cooked beans, adding grated or finely chopped walnuts, salt, and cook the soup for 15-20 minutes.
- Onion: 2 pieces
- Red kidney beans: 1.5 glass
- Walnuts: 50 g
- Salt: to taste
4
When serving at the table, add finely chopped parsley to the soup.
- Parsley: to taste
