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Posts Tagged ‘kidney beans’

Kidney Bean Soup

I made this soup today with some white and red kidney beans I found in the pantry. It’s extremely hearty, so it’ll take a while to finish it I think, but it goes great with the guacamole we have in our freezer!

What you need:

  • 1 lb (2 cups) dried kidney beans or 3 14-oz cans
  • 2 onions, diced
  • 2 garlic cloves, minced
  • 1 jalapeno, diced (optional)
  • 1 14-oz can chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1/4 tsp cayenne powder
  • 1/2 tsp dried oreganob
  • 4 cups liquid (water, or stock)
  • Salt and pepper

What to do:
If you’re using dried beans, soak them overnight in water (3 cups of water for each cup of dried beans). Rinse the beans out before use until the water runs pretty clear. Boil the beans for about one and a half hours in a medium-sized pot with enough water to cover the beans by about 1.5″. When they’re tender, you can turn down the fire and drain out the beans again. You don’t need to keep the bean water.
Next, sweat out the onions in a medium soup-pot with some olive oil. try not to caramelize them, just get them nice and soft. Add in the garlic and all the spices to coat the onions, and once it’s evenly mixed, drop in the beans, tomatoes, and tomato paste. Ensure everything is evenly coated, and then add in the liquid (I used beef stock here). Bring to a boil and simmer for 30 minutes. Bust out the immersion blender, and blend up that delicious mix until smooth.
Serve with some guacamole on top!

Adapted from macheesmo.