Red Bean Soup with Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1 pound dried red beans |
7 cups chicken broth |
1/2 teaspoon salt |
2 large onions, finely chopped |
3 garlic cloves, minced |
1/4 cup olive oil |
1/2 cup finely chopped walnuts |
3 to 4 tablespoons tarragon or red wine vinegar |
2 teaspoons coriander seeds, crushed |
1/2 teaspoon pepper |
1/2 cup chopped fresh cilantro |
1/4 cup chopped fresh parsley |
Directions:
1. Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let stand 8 hours or overnight. Drain.
2. Combine beans, broth, and salt in Dutch oven; bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour or until beans are tender.
3. Drain beans, reserving 3 cups liquid. Mash beans with the back of a spoon, and return to Dutch oven. Stir in reserved liquid.
4. Sauté onion and garlic in hot oil in a skillet until tender. Stir in walnuts and next 3 ingredients.
5. Add walnut mixture to beans, and cook until thoroughly heated. Sprinkle with cilantro and parsley.
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