Beans are the generic name for the grains of various legumes. They can be oval or round, large or small, of different colors. Beans, chickpeas, adzuki, different varieties of lentils - these are all beans. What unites them, so different, is the fact that it is superb. Beans are rich in protein, fiber, and antioxidants while still being affordable and inexpensive. Therefore, in different cultures, hearty and aromatic bean soups are so fond of.
Italian bean soup with aromatic pesto
This soup contains fine-skinned white cannellini beans that are large and tender. Italian housewives love it for its light texture and pleasant nutty flavor and use it in a variety of dishes from salads to soups, including the classic minestrone and this inimitable pesto soup.
You will need:
- 450 g dried cannellini beans;
- 2 large carrots;
- 2 red onions;
- 8 cloves of garlic;
- 3 sticks of celery;
- 1 ½ l chicken broth;
- 4 sprigs of rosemary;
- 3 bay leaves;
- a pinch of baking soda;
- 6 tbsp. tablespoons of olive oil;
- 1 tbsp. a spoonful of sherry vinegar.
Soak the beans in plenty of cold water for 4-5 hours. Peel the carrots and cut into small cubes, also chop the onion. Chop the garlic and celery cloves. Pour half the olive oil into a wide saucepan with a thick bottom, reduce heat to low and fry the vegetables until soft. Add chopped rosemary and bay leaves. Drain the beans and place them in a saucepan, sprinkle with baking soda, stir. Pour in chicken broth and bring soup to a boil, reduce heat to low, cover soup and simmer for about 2 hours. After the beans are tender, add the remaining butter, vinegar, and peanut pesto to the soup.
Making nut pesto is easy. For him, take:
- 150 g hazelnuts;
- 50 g walnuts;
- 150 ml of olive oil;
- 3 cloves of garlic;
- 50 g of parsley.
Fry the nuts in olive oil with garlic. When they become fragrant, transfer to a blender bowl and chop together with parsley, gradually pour in the remaining olive oil.
Homemade Mexican Bean Soup
In Mexican cuisine, the most commonly used bean dish is dark red kidney beans. These beans have a dense skin and therefore, even after prolonged heat treatment, they retain their original shape, another feature of kidney beans is that it perfectly absorbs tastes and aromas.
You will need:
- 400 g canned kidney beans;
- 1 head of red onion;
- 3 cloves of garlic;
- 2 medium carrots;
- 1 red bell pepper;
- ½ l. vegetable broth;
- 1 tsp vegetable oil;
- 1 tsp ground chili;
- 1 tsp dried oregano;
- 400 g canned tomatoes, chopped.
Pass the garlic through a press, peel and grate the carrots. Cut off the top of the pepper and remove the seeds and partitions, cut the pulp into small cubes. In a saucepan, fry the carrots, garlic, onions and bell peppers in olive oil until soft. Add chopped tomatoes, chili powder, oregano, stir and simmer for about 10-15 minutes. Pour in broth, bring to a boil. Place the beans in a colander and rinse with cool water. Add kidney to soup, cook for about 15 minutes, and serve, garnish each serving with chopped parsley.
Indian bean soup dal
Dad or dhal - this is how not only all dried crushed beans are called in India, but also dishes made from them. This interesting soup is made with mash, also known as mung beans, which is why it is called mung dal. Adding a generous dose of spices to a dish gives it a particularly good taste.
You will need:
- 400 g yellow chopped mung bean;
- 4 cloves of garlic;
- ginger root 4 cm long;
- 1 tbsp. a spoonful of turmeric;
- 4 small green chili peppers
- 2 tbsp. ghee spoons;
- 2 heads of shallots;
- 1 tbsp. a spoonful of cumin seeds;
- 1 teaspoon of mustard seeds;
- 1 teaspoon chili powder;
- 1 teaspoon of salt;
- chopped coriander greens.
Rinse the beans under running water, place in a large saucepan and fill with 2 liters of cold water. Bring to a boil, skim off and simmer.
Peel and grate the ginger root, pass the garlic through a press, chop two of the four peppers. Sauté the garlic, ginger, chopped peppers and turmeric in a little oil and transfer to the beans. Cook for about 1 ½ hours, until the mung bean is tender. Add whole peppers and cook for another 15 minutes.
Melt the remaining butter in a skillet and fry the chopped shallots in it until golden brown, add the cumin and mustard seeds, and fry until they crackle. Transfer them to a pot of soup, add chili and salt. Stir, heat and serve, sprinkling with chopped herbs
Hungarian bean soup with ham
In the recipe for the spicy Hungarian chowder, pinto beans are used - small and variegated. The soup with it turns out to be simple and tasty, a little trick wants it unusual - the use of sour cream and flour gravy.
You will need:
- 500 g beans;
- 300 g ham on the bone;
- 1/2 cup lard
- 5 cloves of garlic;
- 1 medium carrot;
- 1 head of onion;
- 1 stalk of celery
- 2 bay leaves;
- ¼ Art. flour;
- 2 bay leaves;
- 1 ½ tsp ground sweet Hungarian paprika;
- salt;
- ½ tbsp. sour cream.
Soak the beans in cold water overnight. Chop the onion into small cubes, peel and grate the carrots, chop the celery, pass the garlic through a press. In a saucepan over medium heat, melt half the bacon, sauté the onion and celery over medium heat. Drain the beans and add them along with the ham and bay leaves to a saucepan, pour in 12 cups of cold water. Bring to a boil, reduce heat and cook, covered, for about 2 hours.
Remove the ham from the soup, cool, remove the bone and chop the meat. Melt the remaining bacon, add flour and beat with a fork, fry for about 2 minutes, add wig and salt, stir and cook for about a minute, then add sour cream and stir again. Transfer the mixture to the soup, add the meat, stir and heat for another 4-5 minutes. Serve lightly sprinkled with paprika.
