John Myers
Cooking: Quail Bean Soup
The perfect cooking: quail bean soup recipe with a picture and simple step-by-step instructions.
- 150 g Quail beans
- 300 ml Water
- 1,5 liter Vegetable broth
- 1 tbsp Olive oil
- 0,5 tsp Crushed red pepper
- 0,5 tsp Ground cumin
- 0,5 tsp Ground garlic
- 2 tbsp Tomato paste
- 2 tbsp Paprika pulp (Ajvar)
- 50 g Bulgur
- Salt
- Put beans and water in a container and place in the refrigerator overnight.
- On the next day, bring to the boil together with the vegetable stock and simmer for about 20-25 minutes.
- Heat the oil in another saucepan or pan. Add the spices and bulgur and fry lightly, then stir in the tomato and paprika pulp. Add this mixture to the beans.
- Bring everything to the boil again and then let it steep for about 15-20 minutes over the lowest heat.
- OR (that’s how I do it because I think it tastes better): Just bring it to the boil again, turn off the stove and let it steep for a few hours. Reheat just before eating.
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