Start your Healthy Lifestyle with this Kidney Bean Soup Recipe!
This healthy kidney bean soup is perfect for wintertime, when the weather is cold and flu season is in full swing. Made with plenty of healthy ingredients, this soup will help you stay healthy and warm all winter long!
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If you're feeling sick and tired, try filling your stomach with this delicious and healthy kidney bean soup. This soup is perfect for cold winter days, and is packed with nutrients and vitamins to help you recover quickly. Give it a try today and feel better soon!
#beansoup #beansrecipe #souprecipes
Ingredients:
1 pc of red onion
2 cloves of garlic
1 pc of carrot
3 pcs of celery ribs
3 tbsp of olive oil
1 tsp of black pepper
1 tsp of cumin
2 tsp of red pepper
1 tsp of oregano
1/2 tsp of dried chives
1 can (400 g) of canned chopped tomatoes
2 cans (800 g) of kidney beans
2 oz (70 g) of tomato paste
1 tbsp of brown sugar
3 cups (700 ml) of vegetable broth
cook for 20 minutes
sour cream and fresh parsley to taste
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Easy Chinese Red Bean Soup Instant Pot Recipe
Are you looking for a simple instant pot dessert recipe? Check out this yummy Chinese red bean soup instant pot recipe! You can have it hot or cold. Dried mandarin peels are added to give a great citrus tang to the soup, which elevates it to another level. You can make delicious Chinese red bean soup in a fraction of time with the help of your instant pot.
???? Ingredients:
Azuki beans - 2 cups (400g)
Water - 12 cups
Salt - 1/4 tsp
Brown sugar in pieces - 2.5 pieces (200g)
Dried mandarin peels - 2-3 pieces (10g)
Dried lily bulbs (optional) - 1/3 cup (25g)
Dried lotus seeds (optional) - 1/3 cup (40g)
???????? Instructions:
1) Soak the dried mandarin peels in water for 15 minutes. Remove the white bitter part and cut them into small pieces.
2) Rinse the azuki beans, dried lily bulbs, and lotus seeds.
3) Add all the ingredients into the instant pot.
4) Close the lid and make sure the valve is set to the “sealing” position.
5) Set to pressure cook on high for 30 minutes and turn off Keep Warm.
6) When it's done cooking, let it naturally release pressure for 20 minutes, and then use the quick pressure release.
7) Press the Saute button and select More mode. Bring the Chinese red bean soup to a boil for 15-20 minutes until desired thickness, stirring occasionally. The soup will thicken further as it cools.
8) Serve and enjoy hot or cold.
⏲ Timestamps
0:00 Chinese red bean soup instant pot recipe
0:17 Add all the ingredients into the instant pot
2:08 Pressure cook on high and then boil
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How to Cook Red Bean Soup with Gula Melaka - Sweet Dessert
Cook red beans in just 13 minutes! Soft and tender red beans ready for a delicious red bean soup. Adding Gula Melaka, freshly squeezed coconut milk and a touch of just a few pandan leaves really makes this dessert a reason to be home for! Enjoy! Ingredients & Utensils ↓
How to Cook Red Bean Soup with Gula Melaka Dessert
Ingredients:
2 cups of dried red beans (yields 5-6 cups after soaking overnight):
400ml freshly squeezed coconut milk
4 pandan leaves:
1-liter of water
1/4 tsp salt
230g Gula Melaka/ Palm Sugar:
Utensils:
Glass Mixing Bowl:
Knife:
Bamboo Chopping Board:
Saucepan:
Ladle:
Pressure Cooker:
Stockpot:
Related:
Conventional Red Bean Soup:
Try the drink version:
How to Make Red Bean Paste:
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This Bean Stew is Spains Best Kept Secret | Alubias de Cantabria Recipe
EPISODE #479 - How to Make a Delicious Kidney Bean Stew from Northern Spain | Alubias de Cantabria Recipe
FULL RECIPE HERE:
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Easy Black Bean Soup Recipe
This warm and cozy Black Bean Soup recipe comes together in less than an hour. It’s a simple and healthy soup that uses everyday kitchen ingredients, so you can easily whip it up for dinner. You won’t believe how flavorful this soup is, and it’ll quickly become a family favorite.
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Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.