RCI-VG.004.1420.001
Thick Haricot Beans Soup
Thick Haricot Beans Soup from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- haricot beans - 1 tea cup1 unit
- milk - 1 tea cup1 unit
- butter - 2 tea spoons1 unit(or sunflower oil - 1 table spoon),
- mint (fresh or dried) - 1 table spoon1 unit
- red pepper - 1 tea spoon1 unit
- salt - for a taste1 unit
Method
1
Rinse the haricot beans thoroughly under cold water and place them in a large pot with 4-5 cups of fresh water.
2
Bring the water to a boil over medium-high heat, then reduce heat and simmer the beans uncovered for 60-75 minutes until very soft and beginning to break apart.
70 minutes
3
Heat the butter (or sunflower oil) in a small pan over medium heat and add the red pepper, stirring constantly for 1-2 minutes to release its flavor.
4
Pour the butter-pepper mixture into the pot of cooked beans and stir well to combine.
5
Add the fresh or dried mint to the pot and stir to incorporate evenly throughout the soup.
6
Pour in the milk and stir continuously to blend it smoothly with the bean broth, heating gently without boiling.
7
Season the soup with salt to taste, stirring well and adjusting seasoning as needed.
8
Simmer the soup over low heat for an additional 10 minutes to allow the flavors to meld together.
10 minutes
9
Ladle the thick soup into serving bowls and serve hot, optionally garnishing with additional fresh mint if desired.