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Beans Soup (Pasulj) |
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150g kidney beans
1.7 litre hot water
20g capsicum
20g vegetable stock powder
salt to taste
50g onion, diced
red hot chilli
few peppercorns
2 garlic cloves
1 teaspoon chopped fresh parsley
1 bay leaf
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1. Place beans in a large pan, cover with plenty of cold water and leave to soak for few hours or over night.
2. Drain, cover with cold water and bring to the boil (boil only for few seconds).
3. Drain again, and add 1.7 litre hot water and bring to the boil.
4. Add all remaining ingredients for soup, reduce heat and simmer soup for 1 hour.
5. Finish beans soup with roux: Heat oil, add flour, cook gently to light brown colour. Add paprika powder and cook for few seconds only.
6. Pour roux to the soup stirring well and cook for another 15 minutes and adjust seasoning.
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