Bean Soup
30 min
Kifli Kukták
Ingredients
Preparation method
Rinse the beans and soak each type separately for 2-2 hours. It's best to soak the beans overnight. Salt the water used for soaking and cook the beans until tender in it. Drain the cooked beans and set aside.
Peel and finely chop the onion. Peel the garlic and crush it with a garlic press. In a pan, heat the fat over medium heat and sauté the onion, stirring constantly. While stirring, gradually add the puree, sweet and hot paprika, crushed garlic, and sprinkle everything with flour. Reduce the heat to one-third and let it cook for 1 minute. Pour in the broth, increase the heat, and add the bay leaf. Add the cooked beans, salt, pepper, and let it simmer uncovered over low heat for about 20 minutes.
If necessary, salt the soup again. Serve sprinkled with finely chopped parsley.
Chef's tip
Cook the beans in separate pots - each type needs a different cooking time as they don't soften at the same rate. You can also use pre-cooked, soft canned beans. In that case, you'll need 250-250 g. You can also add 150 g of diced bacon to the onion base. Instead of hot paprika, you can add fresh or dried chili peppers.