One of my favorite recipes emerged from a curious way:
- I had a packet of red beans for some time kept in the pantry; the truth is that I had completely forgotten it because I did not know what to do with it.
I put the whole half a kilo to soak overnight and the next day I cooked the beans only with a large onion, since I still wasn´t clear about what I was going to do with them, or rather, with what I was going to combine them once cooked.
It happened that while they were cooking, they started to give off a really delicious aroma, similar to cocoa; I was enthusiastic about the aroma and decided to make a cream soup with the complete half a kilo.
Preparation:
When the beans were well cooked, I removed a few of them to garnish the dish just before serving the cream soup and also some of the cooking liquid so that I could use it to heat the whole beans and, besides, to use it when preparing the cream soup since it may serve to dilute it.
Once served the dish, I sprinkled with a dash of Picual extra virgin olive oil , but this is if desired.
The cream soup, with a very dense texture, was delicious both in savor and in aroma, and very digestive.
Ingredients: (Serves 4, in a 3-liter saucepan).
500 g dried red beans ;
1 large onion;
Sea salt (to taste)
Picual extra vigin olive oil .
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