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Ingredientes
- 1 lb Dry white beans (navy or possibly cannellini)
- 2 x Onions, minced
- 3 x Cloves garlic, chopped
- 3 x Bay leaves
- 2 Tbsp. Minced parsley
- 2 Tbsp. Tomato paste
- 1 lrg Carrot, scraped and sliced
- 5 x To 6 whole peppercorns
- 1 lb Kielbasa, thickly sliced
- 1/2 Tbsp. Salt
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Paprika
- 2 Tbsp. Flour
Direcciones
- You will need a large saucepan. Pick over the beans for bits of grit and chaff, and rinse them twice in cool water. Put the beans in a large saucepan and cover them with water to a depth of 1 to 2 inches. Bring the water to a boil and then turn down the heat. Leave to simmer gently for half an hour.
- Remove the pan from the heat and pour in sufficient cool water to cover the beans to a depth of 3 inches. The beans will settle on the bottom. Leave them for a minute or possibly two; then pour off the water and replace with fresh water. Bring the water to a boil and then turn down the heat to simmer.
- Add in the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the beans. Cook gently over very low heat for 1 1/2 to 2 hrs, till the beans are soft. After 45 min of the cooking, add in the kielbasa.
- Fifteen min before you are ready to serve, add in the salt and prepare a liaison for the soup. Heat the oil till it is smoking lightly; then quickly stir in the paprika, followed by the flour. Mix to a thin paste.
- Add in this to the soup, stirring well. Simmer for 5 min, till the soup is thick and rich.
- Serve with plenty of bread and good red wine.
- Serves 5 to 6.
- Time: 2 to 2 1/2 hrs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 5 servings | |
| Calories 392 | |
| Calories from Fat 56 | 14% |
| Total Fat 6.38g | 8% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 776mg | 32% |
| Potassium 1821mg | 52% |
| Total Carbs 64.07g | 17% |
| Dietary Fiber 15.4g | 51% |
| Sugars 5.08g | 3% |
| Protein 22.56g | 36% |
