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Preparation
Soak the dried beans the day before in a bowl with water.
On the day, cook the beans in a pan with water, introduce the peeled and cut in half onion, bay leaf, garlic cloves, paprika, salt and a drizzle of olive oil.
After the cooked beans, remove the bay leaf and reserve the broth.
Grind part of the beans left in the pan. Then, pass it through the dowel or magic wand.
Add hot water to the base of the crushed beans. Bring to the heat, when it boils add the savoy cabbage cut into pieces. Allow to simmer.
When it boils add the beans that were whole
Stir the soup from time to time, so as not to catch the bottom. If necessary add a little hot water.
Before removing from the heat, rectify the salt and drizzle with olive oil to taste.
On the day, cook the beans in a pan with water, introduce the peeled and cut in half onion, bay leaf, garlic cloves, paprika, salt and a drizzle of olive oil.
After the cooked beans, remove the bay leaf and reserve the broth.
Grind part of the beans left in the pan. Then, pass it through the dowel or magic wand.
Add hot water to the base of the crushed beans. Bring to the heat, when it boils add the savoy cabbage cut into pieces. Allow to simmer.
When it boils add the beans that were whole
Stir the soup from time to time, so as not to catch the bottom. If necessary add a little hot water.
Before removing from the heat, rectify the salt and drizzle with olive oil to taste.
Ingredients
- 500 g of dry red beans
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- 1 dessert spoon of sweet pepper / paprika
- olive oil
- salt
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