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Bean soup in the oven
Today we will be cooking bean soup in the oven. This is quite an unpopular dish, yet very tasty, aromatic, quick, and not very troublesome. It’s all very simple - peel, chop, and put in the pot. The dish also has beneficial properties, enriched with minerals, carbohydrates, and proteins.
Helpful tip: before cooking the soup in the pots, immerse them in ice-cold water for about 15-20 minutes. This allows the pores in the clay pot to fill with water, and during heating, the soup will become especially tasty.
Ingredients
Show ingredients
- 0.3 kg of pork;
- 1.5 cups of red beans;
- 7 medium potatoes;
- 1 large onion;
- 2 small carrots;
- 1 bell pepper;
- salt, pepper, spices - to taste;
- herbs.
What kind of beans is best to use for the soup?
It's a matter of personal preference, I personally prefer red beans. White small beans cook faster, but they have a less intense flavor. (They are recommended more often by chefs). I took red small beans.
Preparation
- We start the preparation of the soup with the beans. They need to be soaked in cold water beforehand, preferably the night before, so that the beans become soft and cook faster. (Cooking dried beans takes a lot of time, and this dish also causes increased gas formation in the intestines).
- Then cook the beans for about 1 hour, so they are softer.
- Next, let's prepare the vegetables. We wash and peel the carrots, onions, potatoes, and pepper.
- The next step is to finely chop the carrots, peppers, and onions. (To make the soup not too fatty, I do not sauté the vegetables but immediately place them raw in the pot).
- Prepare the meat. It is not recommended to wash meat before cooking. Cut the pork into small pieces.
- Cut the potatoes into medium slices, not too small. Everything is ready, now we just need to place everything in the pot.
- Distribute all the ingredients evenly among the five pots. Place the meat at the bottom, then chopped onions and beans, after that sprinkle with salt, pepper, and spices (I used the essential ones for me: cumin, paprika, black pepper (these spices give the soup a unique taste and aroma, an additional note of spiciness). Then place the potatoes, carrots, and peppers.
- To preserve the meat’s flavor, pour boiling water into the pot and place it in the oven, preheated to 220 degrees, for about 10-15 minutes, then reduce the temperature to 180 and cook for 40 minutes.
- After the specified time is up, take the bean soup out of the oven, sprinkle with herbs, and serve hot.
Cook bean soup in the oven using our recipe. Enjoy your meal!
