Spicy Red Bean Soup
4 servings
40 minutes
Spicy red bean soup is a warming and hearty dish that combines the rich flavor of beans, the spiciness of pickled chili, and a hint of cumin's warmth. European cuisine widely uses legumes, and this recipe recalls traditional soups with rich aromas and depth of flavor. The beans are soaked to soften them and then cooked to a tender consistency. Vegetables like onion, carrot, and tomatoes are sautéed in olive oil to release their sweetness. Garlic and black pepper add heat while herbs provide freshness when served. This soup is perfect for a cozy dinner on cool evenings, offering rich flavor and pleasant warmth.
1
Soak the beans in water for 2-6 hours
2
Put the beans to boil. Add salt when it starts boiling. The ratio is approximately 1:1. You can add water during the process, without letting the liquid completely evaporate.
- Red kidney beans: 250 g
- Salt: to taste
3
Sauté chopped carrots and onions in olive oil.
- Carrot: 1 piece
- Onion: 1 piece
4
Add tomatoes to them. Wait until they release juice. Add salt. Add a little cumin (just a little).
- Tomatoes: 2 pieces
- Salt: to taste
- Cumin: pinch
5
Add chopped garlic and chopped chili
- Garlic: 2 cloves
- Pickled chili peppers: 2 pieces
6
Pour in tomato juice and black pepper.
- Tomato juice: 0.8 glass
- Ground black pepper: to taste
7
When the beans are cooked (this happens when the skin comes off when pulling a bean out of the water), it should remain in a small amount of thick broth.
8
Add the vegetables you prepared in the frying pan (steps 3-6)
- Onion: 1 piece
- Carrot: 1 piece
- Tomatoes: 2 pieces
- Garlic: 2 cloves
- Pickled chili peppers: 2 pieces
- Tomato juice: 0.8 glass
- Ground black pepper: to taste
9
Let the beans boil well with the vegetables.
10
Add greens before serving.
- Chopped dill: to taste
- Chopped parsley: to taste
- Spring onion with bulb: to taste
