Ingredients with Measurements:
- 1 pound of dried red beans
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 6 cups of vegetable broth
- 1 can of diced tomatoes, drained
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the red beans and soak them overnight in a large bowl of water.
2. Drain the beans and set them aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion, garlic, red bell pepper, and jalapeño pepper. Cook for 5 minutes, stirring occasionally.
5. Add the cumin, smoked paprika, chili powder, and salt. Stir to combine.
6. Add the soaked red beans, vegetable broth, and diced tomatoes. Bring to a boil.
7. Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are tender.
8. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and puree in batches.
9. Stir in the chopped cilantro.
10. Serve the soup hot with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 3g
- Carbohydrates: 45g
- Protein: 15g
- Fiber: 12g
Substitutions for ingredients:
- You can use canned red beans instead of dried beans, but reduce the cooking time to 30 minutes.
- You can use chicken broth instead of vegetable broth.
- You can use canned diced tomatoes with green chilies for extra spice.
Variations:
- Add cooked chicken or sausage for extra protein.
- Add diced sweet potatoes or butternut squash for extra sweetness.
- Add a dollop of sour cream or Greek yogurt on top for extra creaminess.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use an immersion blender to puree the soup directly in the pot for less mess.
- Adjust the spice level to your liking by adding more or less jalapeño pepper or chili powder.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with a lime wedge and a sprig of cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sour cream or Greek yogurt
Pairings:
- Cornbread
- Tortilla chips
- Avocado toast
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled cheese sandwich
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 longer to reduce the liquid.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid any potential foodborne illnesses.
Food history:
- Red bean soup is a traditional dish in many cultures, including African, Caribbean, and Latin American.
Flavor profiles:
- Spicy, smoky, and savory
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Chinese