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INGREDIENTS
- 150 g white beans
- 150 g red beans
- 100 g onion
- 40 g all-purpose flour
- 20 g sweet paprika
- 1.2 l beef broth
- 1 clove garlic
- 1 tablespoon lard
- 1 teaspoon tomato paste
- ½ teaspoon hot paprika
- 2 bay leaves
- 2 tablespoons coarsely chopped flat-leaf parsley
- pepper
- salt
INSTRUCTIONS
- 1Rinse the beans and soak each type separately in 2 l of water for 6 hours, ideally overnight. Then salt the beans and cook each type separately almost until tender in the water they were soaked in. Drain the cooked beans and set aside.
- 2Peel the onion and chop finely. Peel and press the garlic. In a saucepan over medium heat, melt the lard and sauté the onion until golden brown, stirring frequently. While stirring constantly, gradually add the tomato paste, sweet and hot paprika, pressed garlic, and dust everything with flour. Reduce the heat to one-third and sauté for 1 minute. Pour in the broth, increase the temperature, and add the bay leaf. Add the cooked beans, season with salt and pepper, and let simmer uncovered over low heat for 20 minutes.
- 3If necessary, season the soup with more salt at the end. Serve sprinkled with chopped parsley.
Tip
Cook the beans separately, as each type cooks for a different amount of time. You can also use ready-made soft canned beans. In that case, you will need 250 g of white beans and 250 g of red beans.
You can add 150 g of diced bacon to the base with the onion.
Instead of hot paprika, you can also add fresh or dried chili pepper, but add it together with the beans.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef