Beans are not only great source of carbohydrates but can pride themselves with lucky charm as well. How many vegetables can do that?
As I recently have a little time, I had been searching on the internet the other day. In search of fresh, intriguing tips, inspiring meals that I have never tasted before, to astonish my family with. Hunting for quite some time unfortunately could not come across any interesting stuff. Just before I thought to give up on it, I came across this fabulous and easy dessert simply by luck over Suncakemom. It seemed so tempting
on its photo, it required urgent actions.
It absolutely was not difficult to imagine how it’s made, its taste and how much my hubby will like it. Actually, it is rather simple to impress the man in terms of desserts. Anyways, I got into the webpage and then followed the step by step instuctions which were coupled with wonderful graphics of the task. It just makes life faster and easier. I could suppose it is a slight inconvenience to take pics down the middle of baking in the kitchen as you may will often have sticky hands therefore i really appreciate the hard work she devote to make this post .
Having said that I am inspired presenting my personal dishes in a similar fashion. Appreciate your the idea.
I was tweaking the original formula to make it for the taste of my family. I can mention it turned out an incredible outcome. They loved the flavor, the thickness and loved having a delicacy like this during a lively week. They ultimately asked for even more, many more. Hence the next occasion I’m not going to commit the same miscalculation. I’m gonna double the volume .
There are more Navy Bean Soup And Ham at SunCakeMom
Soak the beans according to instructions on packaging and belief.
Pour oil into a saucepan and heat it up.
Add the diced onion, celery, carrots and salt then mix them together well.
Saute the vegetables on high for 3-5 minutes until the onion gets a translucent/glassy look.
Turn the heat down to medium low and cook the mixture until the onion starts caramelizing, stirring occasionally for about 15-25 minutes. (optional)
Add garlic, black pepper, and tomato then mix it well. Cook it until garlic gives out its scent for about 2-5 minutes.
Add beans, paprika and the optional chorizo.
Fill it up with water, put the lid on and simmer it for about 60 to 90 minutes depending of the beans.
Ten minutes before the soup is done, add carrots and other vegetables like kale, cauliflower, brussels sprouts or broccoli then turn the heat up and bring it to boil.
When the soup starts to boil lower the heat and simmer it for 10 minutes or until the the desired texture of vegetables is reached.
Take the soup off heat and let it cool down a bit before serving, for about 20 minutes.