Turning dried beans into soup is easier than making the stew: fewer beans, more liquid, less cooking. There is still no way round the soaking. Unsoaked beans take longer to cook and their skins toughen, which leaves a gritty feel in the soup.
Ingredients
For the soup
Optional
Method
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Boil the beans
Throw away the soaking water and boil the beans in fresh water for 35 minutes until tender.
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Fry the sucuk
If you are using sucuk, fry it in the dry pan and carry on in the fat it releases. If not, start with butter.
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Add the onion and paste
Cook the onion for 5 minutes, add the tomato paste and fry for 1 minute.
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Combine
Tip the boiled beans into the pan with their liquid and top up with hot water.
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Simmer
Simmer gently for 10 minutes. For body, crush some of the beans against the side of the pan with the ladle.
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Season
Add the salt and pepper and cook for 2 more minutes. Serve with pepper flakes.
Tips
- Do not salt at the start. In salted water the skins toughen and the cooking time gets longer.
- Always throw away the soaking water; some of what causes bloating passes into it.
Nutrition
Values are per serving and approximate.