Red bean and potato soup
Ingredients
A pound of red beans
1 cup orange lentils
3 large onions
3 potatoes
Leaves from half a package of parsley
A tablespoon of crushed garlic
3 tablespoons oil
1 tablespoon sweet paprika
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon flat paprika acute (if not like spicy can be given up)
12 cups boiling water (2 liters + 900 milliliters)
Instructions
Soak red beans in plenty of water overnight (about 10 hours) and drain liquids. Cut 3 onions into small cubes (possible with Master Slacer) and set aside. Peel and cut into small cubes 3 potatoes and set aside. Chop thin leaves from half a package parsley and set aside.
In a large deep pot, over medium heat, heat 3 tablespoons of oil. When the oil is hot add the onion, stir, fry for 2 minutes and add a tablespoon of crushed garlic. Mix, add a tablespoon of sweet paprika, a tablespoon of salt and stir. Add a teaspoon of black pepper, a teaspoon of sharp paprika and mix well.
Add a pound of red beans, a cup of orange lentils and stir. Add 12 cups of boiling water, stir, bring to a boil, lower heat and simmer for 1 hour until the beans are soft.
After the beans soften, add the cubes of potatoes, stir and cook for another half hour with a closed lid until the potatoes are ripe. When the potatoes are ripe add chopped leaves from half a package of parsley, stir and close flame.
