Beans are a source of protein, carbohydrates, and fiber. It contains useful trace elements, including copper, manganese and iron. Beans can be used in a variety of dishes such as soups.
It is necessary
- Ingredients for 4 servings:
- - red beans - 1 can (400 g);
- - white beans - 1 can (400 g);
- - vegetable broth or water - 1 liter;
- - 2 medium-sized onions;
- - 2 medium-sized carrots;
- - celery - 6 petioles;
- - garlic - 3-4 cloves;
- - parsley - a small bunch;
- - a tablespoon of tomato paste;
- - vegetable oil;
- - a teaspoon of cumin seeds;
- - half a teaspoon of coriander seeds;
- - chili flakes to taste (optional);
- - a pinch of ground cinnamon;
- - salt and pepper to taste.
Instructions
Step 1
Peel the onions and carrots, cut off the celery about 2 centimeters from the base, if there are hard fibers on the petioles, remove them.
Step 2
Cut the onion into thin rings, and then cut the rings into 4 parts. Cut the carrots and celery into small cubes. Grind the peeled garlic in a mortar with a pestle.
Step 3
Heat 2 tablespoons of oil in a frying pan over low heat, fry coriander and cumin seeds on it for 2 minutes. We put the seeds together with the oil in a mortar to the garlic, grind everything into a paste, season with cinnamon and, if desired, chili flakes. Remove the tough ends of the stems from the parsley, finely chop the greens.
Step 4
Heat a small amount of oil in a saucepan with a thick bottom, fry the onions and carrots over medium heat for 7-8 minutes, stirring occasionally. Add celery, simmer for another 3 minutes, then add tomato paste and cook for another 1 minute.
Step 5
We put the beans in a colander so that the excess liquid glass. Pour the broth into a saucepan, bring to a boil, cook for 5 minutes. Add beans and spicy paste to their mortar, cook for 5 minutes. Finally, add parsley, salt and pepper to taste, turn off the heat and let the soup brew for 5-10 minutes under the lid. Immediately serve the soup with red and white beans on the table.
