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Le Chaudron recipe
Soupe haricots rouges piquante
Spicy red bean soup
⏱ 40 minServes 4Easy270 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)cooked kidney beans
1onion
1red bell pepper
2 clovesgarlic
400 g (14 oz)tomatoes, chopped
800 ml (3⅓ cups)vegetable stock
1 tspcumin
1 tspsmoked paprika
1 pinchcayenne pepper
1 tbspolive oil
1 tbspchopped cilantro
- 300 g (11 oz) cooked kidney beans
- 1 onion
- 1 red bell pepper
- 2 cloves garlic
- 400 g (14 oz) tomatoes, chopped
- 800 ml (3⅓ cups) vegetable stock
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 pinch cayenne pepper
- 1 tbsp olive oil
- 1 tbsp chopped cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the beans in a colander and drain well.
- Thinly slice the onion, seed and dice the red pepper, and chop the garlic.
- Heat the olive oil in a large pot and sweat the onion and pepper over medium heat for 8 minutes.
- Add the garlic and spices (cumin, smoked paprika, cayenne) and cook for 1 minute, stirring.
- Add the chopped tomatoes and drained beans and stir.
- Pour in the hot vegetable stock, bring to a simmer, then cover and cook gently for 25 minutes.
- For a thicker soup, blend half and stir it back into the rest.
- Adjust the salt and pepper, divide among 4 bowls and sprinkle generously with cilantro.
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