Wednesday, July 16, 2014

Kidney beans(Light Speckled) soup

From the day I started Grocery shopping in Norway, I had been looking for our favorite Red kidney beans. After a month, I finally found kidney beans in a Chinese store but not those beautiful red kidney beans. I found a packet of  Light speckled kidney beans and I was disappointed but added it to my bag anyway. 

I still have not adjusted to this cold climate in Norway yet and I crave for soups every evening. So, I used these Kidney beans to make a hot soup and it was very tasty. 

Kidney beans are called one of the world's healthiest foods. It is high in dietary fiber, potassium, protein and Iron content. It is said to have cancer prevention properties and also control blood sugar levels. It provides bone strength, boosts energy and helps in increasing brain function. 

Nutritional Information  (Approx) (per serving)
Energy  200 Calories
Fat 4 %
Carbohydrates 13 %
Dietary Fiber 38 %
Sodium 12 %
Vitamin A 44 %
Vitamin C 8 %
Calcium  6 %
Iron  22 %
Protein 13.3 Grams
Sugar 2.9 Grams

Kidney beans(Soaked in water for atleast 10 hours) 1 cup
Onion chopped  1
Olive oil/butter 1 tsp
Garlic cloves 3
Coriander leaves 1/4 cup
Salt to taste
Water 2 cups
Pepper powder 1 tsp

In a pressure cooker, heat oil and add chopped onion.

Add  the kidney beans, Garlic and fry for a minute.

Add water and bring it to boil.

Pressure cook the mixture for 2 whistles or till the beans are soft.

Let the mixture cool for 10 minutes.

Add coriander leaves and blend the mixture.

In a pot, add the blended mixture and water. Bring it to boil.

Add salt and mix well.

Add pepper and boil for 5 minutes in low flame.

Garnish with coriander leaves and serve hot.

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