Soup with red beans and meat

Description

Preparing this dish will take a lot of your time, as both the meat and beans require long cooking. Serve the soup with a side of ripe tomatoes, green onions, celery, and chili pepper sauce. Use bone-in meat to make the broth rich and flavorful. You can use either canned or fresh beans.

Instructions

1. 1

   Step 1

   Soak the beans in cold water overnight beforehand, then they will swell and cook quickly.

2. 2

   Step 2

   Wash the meat and place it in a pot with water, put it on the stove and bring to a boil, then simmer over low heat for about 1 hour, skimming off the foam as it forms.

3. 3

   Step 3

   Peel and finely chop the shallot and garlic. Sauté the vegetables in a hot skillet until golden brown.

4. 4

   Step 4

   After 1 hour, add the skillet contents and the red beans soaked overnight to the pot, and cook until the beans are tender (about 40–60 minutes).

5. 5

   Step 5

   Peel the carrots and potatoes, then cut them into small cubes. Add to the pot after the beans have cooked.

6. 6

   Step 6

   Add nutmeg, sugar, pepper, and salt. Cook until the vegetables are tender.

7. 7

   Step 7

   Slice half of a bunch of green onions, as well as the celery stalks, add to the pot, mix and turn off the heat.

8. 8

   Step 8

   Separately cut the tomatoes into small pieces, chop the celery leaves and green onions, and arrange everything on individual plates. Serve the soup immediately after cooking with a side of vegetables, herbs, and chili sauce.