Ingredients with Measurements:
- 1 cup dried himbabao beans
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon vegetable oil
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the himbabao beans and soak them in water overnight.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
3. Add the cumin powder, coriander powder, turmeric powder, paprika, and cayenne pepper. Stir well and cook for 1-2 minutes.
4. Drain the soaked himbabao beans and add them to the pot. Stir well.
5. Add the vegetable broth and diced tomatoes. Bring to a boil, then reduce the heat and let simmer for 30-40 minutes, or until the beans are tender.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Add the coconut milk and stir well. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 40-50 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 36g
- Protein: 10g
- Fiber: 10g
Substitutions for ingredients:
- Himbabao beans can be substituted with black beans or kidney beans.
- Vegetable broth can be substituted with chicken or beef broth.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add diced carrots, celery, or bell peppers for extra flavor and nutrition.
- Use different spices, such as curry powder or garam masala, for a different flavor profile.
- Add cooked chicken or shrimp for extra protein.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh cilantro and a drizzle of coconut milk.
Garnishes:
- Fresh cilantro
- Coconut milk
- Sliced jalapenos
- Lime wedges
Pairings:
- Serve with a side of crusty bread or naan for dipping.
- Pair with a crisp green salad for a complete meal.
Suggested side dishes:
- Crusty bread
- Naan
- Green salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to soak the beans overnight to ensure they are fully cooked and safe to eat.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Himbabao beans are a type of legume commonly used in Filipino cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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