Delicious recipe inspirations | Tumble

0


Change up your regular soup with this nutritious kasi-style creation. Prepared with Imbo speckled red beans, this vegetarian dish is good for your family, plus it will fit your budget. Perfect for a chilly evening or if you are looking for a tasty alternative to a meatless meal.

Red bean soup and chakalaka style

For 4 people | Preparation: 1 hour | Cooking: 45 min

Ingredients

Chakalaka

450g mixed red, green and yellow peppers

6 tomatoes

30 ml (2T) olive oil

2 onions, finely chopped

4 cloves of garlic

2 hot peppers, sliced

2 carrots, grated

1 stalk of celery, finely chopped

400g (2c) cooked Imbo speckled red beans (made with 1c uncooked beans)

Soupe

100g of tomato puree

pinch of sugar

250 ml (1c) vegetable broth

salt and pepper to taste

Method

Chakalaka

  • Roast peppers and tomatoes whole until blackened and blistered. You can also grill the peppers over hot coals. Remove and place in a bowl. Cover the bowl and let cool for 10 minutes.
  • When cool, remove and discard the charred seeds, stems and skins and chop the peppers and tomatoes.
  • Heat the oil in a large saucepan on the stove (or in a potjie on the coals) and sauté the onions until tender.
  • Add the peppers and tomatoes, garlic, chilli, carrots, celery and cooked beans.

Soupe

  • Add the tomato puree, sugar, vegetable broth, salt and pepper. Bring to a boil then lower the heat and simmer for 30 minutes. Season to taste and serve.

TRICK If you’re pressed for time, substitute 1 can (410g) of chakalaka instead of making your own.

It’s easy to cook Imbo speckled red beans!

  • Cook a whole bunch of beans at a time.
  • Quickly soak the beans instead of soaking them overnight.
  • Put the dried beans in a saucepan and add 3c of water for every 1c of beans. Bring to a boil and cook for 5 minutes.
  • Remove from heat and let soak for an hour.
  • Drain and rinse the beans, then boil them again in fresh water for 45 to 60 minutes until the beans are tender.
  • Cover with water and store in the refrigerator or freezer until use.

Want more? DRUM food ambassador Liziwe Matloha has more recipe ideas and tips for cooking with this profitable and versatile ingredient that she will share on DRUM Live. The event is packed with inspiration and advice on finances, relationships and food for the 21st century woman who does it all!

To get your tickets, go to Computicket.

We live in a world where fact and fiction collide

In uncertain times, you need journalism you can trust. For only R75 per month, you have access to a world of in-depth analysis, investigative journalism, leading opinions, and a range of features. Journalism strengthens democracy. Invest in the future today.


Share.

Leave A Reply