avg —
Bean Soup in the Oven – Recipe and Preparation
Instructions
Tips
- 1
Before filling them, lower the ceramic pots into cold water for 15–20 minutes. The clay absorbs the moisture and releases steam as it heats, so the soup turns out especially tender.
- 2
Do not open the oven unless you need to – every time you open it the temperature drops by 20–30 degrees.
- 3
For a less fatty version, use beef shoulder and increase the simmering time by 15–20 minutes.
- 4
The initial high temperature (220°C) is needed to bring the soup to a quick boil; after that, simmer it at 180°C.
FAQ
Can I use canned beans? +
Yes, this will speed up the cooking considerably – there is no need to soak or pre-cook them. The flavour will be a little less rich. Drain the liquid from the can.
Which beans are better – red or white? +
Red beans have a richer flavour and hold their shape during long simmering. White beans cook faster but fall apart more easily.
What temperature should I use for soup in large pots? +
For pots larger than 500 ml, increase the simmering time by 15–20 minutes. Check that it is done by the potatoes – they should pierce easily with a knife.
Can I make it without meat? +
Yes, the vegetarian version turns out tasty too. Add more vegetables and spices, for example smoked paprika for aroma.
How long does the finished soup keep? +
Up to 3 days in the refrigerator. Reheat it by the portion in the pots in the oven or microwave.
- Comment
or post as a guest
Be the first to comment.
