Dried legumes cooked over fried onion (with celery, carrot and garlic) in stock with spices and bay leaves, with root vegetables or greens, until the legumes are soft and thickened.
Heat the olive oil in a wide pan over medium heat.
⚙ Pan-fryingStoveFrying pan
2
Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
To assemble
3
Add the legumes and stock and bring to a boil.
Stove
4
Turn down the heat and simmer with the lid slightly open 45 minutes, until the legumes is tender.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5
Season with salt and black pepper, taste and adjust.
464calories
27 gprotein
55 gcarbs
10 gfat
● protein 26%● carbs 53%● fat 21%
Per serving (636 g), of 4 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Second legume · Third legume · Legume added halfway through cooking · Soaked and briefly boiled in advance (10) · Doneness sign for the cooked legumes (the sauce thickens) · Legumes precooked in water and drained (minutes) (45) · Beef bones in the pot · Legumes cooked in water first, fried onion added later (minutes) (20) · Noodles with the fried onion · Small pasta at the end of cooking · Tomatoes cooked before the liquids (5) · Carrot in the pot · Dried parsley in the pot · Fried ground meat · Browned meat cubes · Browned chicken pieces · Mushrooms · Fresh ginger · Turmeric · Cumin · Paprika · Ground ginger · Ground cardamom · Hot paprika · Ground chili pepper · Ground coriander · Cinnamon · Oregano · Garam masala · Smoked paprika · Curry powder · Ras el hanout · Tomatoes · Tomato paste · Potato from the start of cooking · Stock · Water · Coconut milk from the start of cooking · Celery in the pot · Rosemary sprig · Thyme sprigs · Bay leaves · Sweet potato · Potatoes · Chard leaves · Coconut milk at the end of cooking · Cream at the end of cooking · Cooking after seasoning (minutes) (10) · Lemon juice · Thickening with flour · Water for the flour slurry · Olive oil for serving · Parsley · Cilantro · Grated Parmesan on top · Cumin for sprinkling on top · Raw garlic on top · Serving (with bread) · Rice for serving · Bread for serving · Garlic toast for serving · Garlic for rubbing on the bread
When the late legume goes in: 1 hour
Soaking time: overnight
Water for precooking: in water
Noodle cooking time (minutes): 8
What to thin with: in a cup of boiling water
What the sweet potato thickens (in words): the sauce
Doneness sign with the potatoes: the grains break down completely and thicken the soup
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