Red Kidney Bean Soup Recipe
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Red Kidney Bean Soup
1 tbsp Vegetable oil
1 medium Onion, sliced
4 each Garlic cloves, crushed
1 medium Carrot, sliced
2 tbsp Red chiles, chopped, fresh*
1/2 tsp Thyme
2 tbsp Parsley
2 each Bay leaves
1/2 cup Tomatoes, finely chopped
3 tsp Tomato paste
1 cup Red kidney beans, soaked
7 cup Vegetable stock
Salt & pepper
1/2 tbsp Nutritional yeast, optional+
Heat oil in a large soup pot. Stir in the onions, garlic and carrots.
Cover & sweat over low heat for 5 minutes. Add the chiles and herbs,
stir well & continue to cook, covered, for a further 5 minutes. Stir
in the tomatoes, tomato paste & kidney beans. Mix well, ensure that
the heat is very low, & cook for 3 to 5 minutes, stirring
occasionally. Pour in the stock, season with salt & pepper & bring to
a boil. When at a full rolling boil, let it boil hard for 5 minutes,
then reduce the heat & simmer until the beans are tender. The length
of time will vary, depending upon the age of the beans, from 50
minutes, to 2 hours. When cooked, turn off the heat, stir in the
nutritional yeast, if desired & let cool.
Once cool, transfer the soup, in batches, to a food processor or
blender & blend until very smooth. Return to a clean pot & gently
re-heat. Serve with good, home-made bread. It will also work with a
good, hearty flat bread, if that's not too much of a contradiction in
terms. Try a Native flat bread, for example.
* I'm experimenting with fresh chiles rather than dry ones, I find the
flavour to be intense, but I find that I may be over doing the
quantities, so reduce the amount if you prefer less hot food. If you
do not have fresh, a good guideline is to use dried in the following
quantities: 1 dried chile gives a mild flavour; 2 give a medium heat;
3 will be hot; then there's people like me & others who will go up
from there, depending upon taste. The trick is to use only enough
chiles so that the other tastes are not masked.
+ This is optional. It's another area of experimenting. I find that a
little nutritional yeast in pureed foods, or in "cream" sauces, gives
added creaminess to dishes. It is entirely up to the cook.
Recipe by Mark Satterly. |
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