Dishes from red beans are always rich, aromatic and tasty. We offer to cook this delicious soup with the participation of this kind of beans. For you, a recipe for a dish of canned red beans with chicken, as well as an option of soup in the form of mashed potatoes.
Chicken soup with red canned beans - recipe
Ingredients:
- fillet of chicken - 450 g;
- preserved in its own juice red beans - 420 g;
- fresh carrots - 105 g;
- onion bulb - 105 g;
- large garlic teeth - 2 pcs .;
- potatoes - 450 g;
- tomato paste - 55 g;
- parsley (herbs) - a few twigs;
- olive oil or sunflower without flavor - 30 ml;
- pepper black freshly ground and rock salt iodized - to taste;
- a few peppercorns and a small laurel leaf.
Preparation
Prepare a chicken soup with canned beans is absolutely easy. To begin with, the washed chicken fillets are cut into cubes, poured into a saucepan with purified water and set on a stove to cook. Simultaneously we prepare vegetable ingredients for the dish. We clean and grate carrots on the grater, and also get rid of husk and finely chop the bulb with bulb and garlic teeth. In the frying pan pour oil, let it warm up, and we put in it onion and garlic first, and after a couple of minutes add carrots. Pass the vegetables for five minutes with periodic stirring, then add the tomato paste and pass all together for another couple of minutes.
While the chicken is cooked and vegetables are roasted, we clean and cut into small cubes of potatoes. Now we send potatoes to a half-ready chicken, and after five minutes we spread the frying pan from the pan. We also send to the soup and canned beans from the jar. Season the food to taste salt, throw peas and peppercorns and laurel, cook with moderate boil until soft potatoes and can serve, adding a soup in a small dish chopped parsley and ground pepper.
How to cook bean soup puree from dry red beans?
Ingredients:
- dry red beans - 455 g;
- celery (stems) - 3 pcs .;
- onion bulb - 95 g;
- large cloves garlic - 1 pc .;
- a pod of hot green pepper - 1 pc .;
- parsley (herbs) - a few twigs;
- olive oil or sunflower without flavor - 30 ml;
- pepper black freshly ground and rock salt iodized - to taste;
- small bay leaf - 2 pcs.
Preparation
Since in this case we will use red dry beans for soup, it is necessary to know how quickly to weld it. For this, the beans are washed and poured with enough water for eight hours, and ideally at night. During this time the beans are well swollen and weld much faster.
We soak the soaked beans, pour two liters of purified water and put it on the stove. After boiling, reduce heat and cook the contents of the pan for an hour. During this time we will prepare vegetables for soup. We clean and finely shinkuyu bulb and garlic denticles, and also cleanse the seeds and stalk and also shred knife pod of pepper. We cut the stalks of celery and chop the parsley.
In a heated frying pan, we pour a little sunflower or olive oil without aroma and lay a bow in it. After the onion cubes become transparent, add the hot pepper and celery stems to the pan and fry with periodic stirring for another five minutes. At the end of the frying, add garlic to the vegetables, stir the contents of the pan and remove from the fire.
After an hour of cooking the beans, we spread the contents of the pan to it, add salt to taste, throw the bay leaf and cook the ingredients for fifteen minutes. After that, we extract the bay leaf from the pan and turn the components of the soup into puree using a blender. We warm up the food a little more and can serve by adding it in a plate with pepper ground black and green parsley.