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Soup with Canned Red Beans
Instructions
Gather the products from the list for the soup with canned red beans.
Pour the water into a pot. Rinse the meat and place it in the water, then set it over fairly high heat. Once it boils, skim off the foam. Reduce the heat, cover the pot and cook the meat for 40 minutes; if you are using a free-range bird, allow more time.
Peel and wash a small onion and carrot. Grate the carrot and chop the onion into small pieces with a knife.
Make the sauté. Pour the oil into a pan, heat it and fry the vegetables, stirring, for 3 minutes. Add the tomato paste.
Stir and simmer the sauté with the tomato paste for 2–3 minutes, then take the pan off the heat.
Peel the potatoes and cut them into small pieces.
Transfer the boiled meat from the broth to a plate to cool. Once it has cooled, remove the bones, cut the flesh into cubes and cover it with a lid.
Add the potatoes to the pot of broth and cook for 15 minutes.
Add the sauté to the soup and cook for 5 minutes.
Tip the canned beans into a strainer so all the liquid drains off. Add the beans to the soup, wait for it to come back to a boil and cook with the beans for 3–5 minutes.
Add the pieces of meat to the soup.
Wait for it to boil, then add the herbs and turn off the heat. The soup with canned red beans is ready.
Ladle the soup into bowls. Enjoy your meal!
Tips
- 1
BEANS IN THEIR OWN JUICE – rinse off the brine, otherwise the soup will taste salty. If you are using beans in tomato sauce, add them with the sauce and leave out the tomato paste.
- 2
BEANS AT THE END – they are already cooked, so simmer them for just 3–5 minutes to heat through. Any longer and they will fall apart.
- 3
MEAT OFF THE BONES – separate it after cooking and cut it into cubes. Bones left in the soup get in the way when you eat.
- 4
SKIM THE FOAM – it gives you a clear broth. The same principle works in other kinds of bean soup.
FAQ
Which beans should I choose? +
Red beans in their own juice are ideal, as they have the fewest preservatives. You can also use beans in tomato sauce (in which case do not add the tomato paste). Alternatives include white beans, which are milder, mottled pinto beans for a Mexican note, or black beans for an unusual twist. Dried beans need soaking for 6–8 hours and cooking for 1–1.5 hours, but the flavour is more natural. Check the ingredients on the can: beans, water and salt, with no artificial additives. Make sure the use-by date has not passed.
What can I use instead of chicken? +
Alternatives include turkey (lean), beef (richer, with about 1.5 hours of cooking), pork (a more "meaty" flavour) or lamb (for an "eastern" soup). A soup set of bones is a budget option. Smoked wings or ham add a smoky accent. For a lean version, leave out the meat and add more vegetables and mushrooms. Frozen chicken should be thawed in the fridge for 8–12 hours, while fresh or chilled chicken is the best choice. A meat portion of 200–300 g is ideal for 1 litre of soup.
How long does the soup keep? +
It keeps in the fridge in a covered pot for 3 days. On the second day the flavour is brighter, as it has had time to develop. Reheat it gently over low heat or in the microwave for 3–4 minutes. In the freezer it keeps for up to 1 month in portions. After thawing, the beans may become a little more crumbly, which is normal. When reheating, add fresh herbs and a pinch of pepper for freshness. Do not leave the soup at room temperature for longer than 2 hours.
What should I serve with the soup? +
It is a family classic served with black or grey bread, or rye crispbreads. With sour cream (1 tbsp) it is more delicate. Add fresh herbs (dill, parsley, spring onion), or grated garlic for a piquant accent. For children, serve it without hot spices. You can scatter grated cheese on top for an unusual presentation. Garnish with fresh parsley and spring onion when serving. For a lean version, serve it without the chicken and with croutons.
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