RED BEAN SOUP
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
- Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
- Serve hot in soup bowls.
SPICY RED BEAN SOUP
This is a hearty soup served by my grandmother at many family gatherings. It is an absolute favorite. Tastes even better the next day! It is made with linguica, which is a slim Portuguese sausage heavily flavored with garlic. Linguica can be found in Latin American markets and many supermarkets.
Provided by Scotty Carreiro
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, combine the oil and the onion. Saute for 5 minutes, or until onion is tender. Add the paprika, ketchup, water, soup mix, salt and pepper and stir well. Cut the linguica and chourico into 3 inch pieces and add to the soup.
- In a food processor or blender, puree the beans in small batches and add to the pot. Reduce heat to low and simmer for 2 to 3 hours. Add the potatoes and simmer for another hour. Break the spaghetti into 3 to 4 inch pieces, add to the pot and simmer for another 15 minutes, or until spaghetti is tender.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 41.3 g, Cholesterol 35.9 mg, Fat 17.6 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 5.9 g, Sodium 1283.2 mg, Sugar 7.9 g
BASQUE VEGETABLE SOUP
This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.
Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.
BASQUE RED BEAN SOUP
Number Of Ingredients 14
Steps:
- Put small red beans and three times that volume water in stockpot. Add diced onions, finely diced leeks, salad oil, diced chorizon, and ham hocks. Boil lightly 1 1/2 to 2 hours. Add tomato puree and beef bouillon cubes. Salt to taste. In a separate pan, sauté diced onion and diced garlic in oil until lightly browned. Add paprika. Add mixture to beans. Let simmer 30 minutes. For thicker beans, a mixture of flour and cold water, mixed slowly at first to avoid lumps, can be combined, then slowly added to the beans to desired consistency. Remember, the liquid will continue to thicken as it cooks. Serve with hot sourdough bread.
Nutrition Facts : Nutritional Facts Serves
BASQUE POTATO AND GREEN BEAN SOUP WITH GARLIC
Provided by Susan Herrmann Loomis
Categories soups and stews, appetizer
Time 45m
Yield Six servings
Number Of Ingredients 7
Steps:
- Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes.
- While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve.
- When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1037 milligrams, Sugar 3 grams
BASIC BASQUE BEANS
This recipe comes out of one my Basque cook books called The Basque Table, great book. I have cooked these beans for very large dinners (up to 70 people) always a winner. I have made a few changes. If you are preparing beans as a side dish, soup bones or morrow bones will suffice for flavor, I use ham hocks if I have them if not soup bones will work. But for a main course, you may want to add meat to the pot. Bacon or chorizo or even hamburger will work. If using hamburger, sauté first. *Research in recent years by the U.S. Dept. of Agriculture shows that a simple procedure in preparation will eliminate 80% of the gas caused in eating beans. Complex sugars are that element and can be dissolved out in the soaking water by following this method. 1. Add the washed beans to a large pot with at least 3 times as much boiling water. 2. Boil 2 minutes without a lid 3. Remove from fire, cover and let stand 1 hour. 4. Discard water and add fresh cold water to cook.
Provided by littlebasque
Categories Beans
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
- Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
- Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.
RED BEANS OF TOLOSA STEW
_Alubias de Tolosa_ _**Editor's Note:** This recipe, introductory text, and author's tips are excerpted from Marina Chang's book_ Tastes of the Pyrenees, Classic and Modern_. We've also added some tips of our own below._ _ For a complete guide to Basque cuisine, [click here](http://eat.epicurious.com/eat/going_global/?/eat/going_global/basque/intro. html)._ Beans have long been an important diet component from Asturias (_fabada asturiana_) to Toulouse (_cassoulet_). They are easily stored and in centuries past could enable a rural family to eat well during winter. Tolosa is a Basque town in Guipúzcoa, Spain, near the French border and San Sebastián. Known for manufacturing the familiar Basque berets, on Saturdays it also hosts a colorful farmers' market in the village square where visitors can sample local produce. Red beans of Tolosa are often referred to as black beans, and their cultivation is concentrated primarily in Guipúzcoa. The Basque consider this bean variety to be the best tasting that can be had. Tolosa has long been famous for its stews made of these local red beans. Periodically, the area's chefs have contests to vie for the recognition of preparing the best. As with many widely made classic dishes, the recipe for _alubias de Tolosa_ will vary with each Basque cook; however, this version is fairly representative. The town of Gernika also lays claim to having outstanding beans for this recipe. This dish is often served with pickled guindillas, a pencil-thin, regional, spicy green pepper.
Provided by Marina Chang
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place beans in a large bowl or pot and fill with water at least 2 inches past the top of beans. Soak overnight. Drain and rinse. Place in a pot, adding enough water to cover beans. Boil until a foam rises to the top. Remove from heat, and pour off foamy top liquid.
- Heat olive oil in a large pot or casserole dish over medium-high heat. Quickly brown the surface of the ribs. Add salt pork or bacon, and onion, stirring quickly for 3 minutes. Add garlic, and sauté until garlic begins to turn a straw color. Pour in beans and add enough water to cover all. Cover and simmer on low heat for 1 to 1 1/2 hours, stirring occasionally, until beans are cooked through and centers are no longer tough.
- Add chorizo and continue to cook for 30 minutes. At this time, cook the morcilla separately in a pan with just enough water for them to simmer, and cook, covered, for 30 minutes.
- When the beans are done, season with salt and pepper, if needed. Just prior to serving, remove and cut into sections, pork ribs, salt pork/ bacon, and chorizo sausages, if whole. Also cut morcilla sausage into sections.
- Serve the beans, including a piece of pork rib, chorizo, and some morcilla in each serving.
SIMPLE RED BEAN SOUP
When we get low on groceries toward the end of every other week, I have to be creative to make it last. Along the way, I discover easy, healthful meals that can be made in a pinch and are sure to please.
Provided by La Gourmande
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together water, tomato paste, and chicken broth in a pot until blended.
- In another pan, sauté onion and garlic in the olive oil.
- Drain the liquid from the red beans into the broth mixture and save the beans for later or empty in the whole can.
- Let simmer, adding parsley and paprika.
- Add sautéed onions and garlic to soup.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 236.7, Fat 4.8, SaturatedFat 0.8, Sodium 676.3, Carbohydrate 37.1, Fiber 9.6, Sugar 7.1, Protein 13.9
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