My dear friends,
I haven’t forgot about you. But I took a little while to breath out after the wonderful job we all did for What Liberty Ate magazine, issue #3. And in between life, worries about what to cook and looking up for inspiration, daily routine at work, trying to stabilize and understand people around me, work again and enjoying these wonderful and sometimes awful autumn/winter days in Czech Republic, I finally came back with a little insight for you. Because is cold and rainy, nothing can do better justice to a gloomy day than a red bean, Chorizo and red Kuri squash autumn soup. And for those of you (and not only) who haven’t seen yet WLA mag, here it is a fresh insight into it. May all of you have a wonderful week!
Red Bean, Chorizo and Red Kuri Squash Autumn Soup
Ingredients (makes 4 servings):
300g red beans
2 tablespoons olive oil
1 medium red onion, finely chopped
1/2 stick leek, finely chopped
1 stick celery, finely chopped
1 medium carrot grated
1/2 small kohlrabi, finely chopped
1/2 small red Kuri squash, finely chopped
1/2 small celery root, finely chopped
1 small red bell pepper, finely chopped
1 tablespoons tomato paste
30-50g Spanish Chorizo, sliced (or as per you convenience)
lovage and parsley, finely chopped
sea salt and black pepper
1. If you use uncooked (not preserved) beans, you have to soak them over night, in a big pot full with water and cook them next day, simmering. If you use canned red beans, make sure to cook the soup until vegetables are tender, around 30-40 minutes, on a simmering pot.
2. Preheat the olive oil in a pan and saute the onion, leeks, carrots, celery, bell pepper, kohlrabi and red Kuri squash, about 10 minutes. Season with salt and pepper. When the vegetable start to be crunchy, add the slices Chorizo and cook until crisp. Then add the tomato paste and pour over the red beans together with the water in which they simmered, or add some chicken stock, if you prefer.
3. Cook with lid set on for about 30 to 1 h, or until the beans are tender. Season with salt and pepper, garnish with herbs and server warm.