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Tuesday, August 26, 2008

Mixed Beans Soup

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Bean soup is my all time favourite, especially black-eyed beans and red beans. Thus, there are still some organic 5 beans (consists of lima beans, cranberry beans, black beans, kidney beans & green split peas) left which I bought few months back, in order to make the soup more tastier and thicker, I topped up with extra organic red beans and black-eyed beans for the soup. Bean is high in protein and full of nutrients, one of the good selection of making soup, stir fry, dessert, pasta, salad or any combination.
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Here is my quick and easy recipe;
Ingredients:
100gm Organic 5 beans, soaked
50gm Organic red beans, soaked
50gm Organic black-eyed beans, soaked
(*You may just use the Organic 5 beans, the quantity of beans vary from individual preference.)
4 chicken thighs, removed skin
2 tsp salt
2 liters water

Methods:
1. Soak beans with water overnight.
2. Blanch chicken thighs, drain and add in boiling water.
3. Add beans. Slow boil in low heat for 2 hours.
(I used slow cooker to boil this soup, it is indeed more tastier)

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