One rainy Saturday night many years ago: the dog was dreaming in the kitchen basket, panting loudly, the radio was blaring, and I felt like making Arabic bean soup with rice. I got the recipe from a friend’s mother who gave me the so-called Beans ate for the first time. Her Beans it was at least as tasty as in a star restaurant and I immediately fell in love with it, but I had never prepared it myself.
In fact, I had almost all the ingredients for the Arabic Bean Soup with Buttered Rice in my pantry, except for the fresh cilantro. I got it from a neighbor. There is a live grocery store in our house. Flour, pasta, milk and more are available at almost any time of the day or night. The neighbor seriously managed to collect all the ingredients for Sunday’s chicken soup. Even with chicken and homemade chicken soup.
And the Arabic bean soup with rice also exudes a pleasant sense of community. It’s best in good company, with a glass of wine, a dog in the kitchen basket and the radio on. By the way, this is how I like to cook and eat these dishes:
For Arabic bean soup with rice, of course, I use an Italian specialty, more precisely tender cannellini beans. These have a slightly nutty taste and, despite the delicate skin, do not fall apart during cooking. Of course, soup should not only be tasty, but also beautiful to look at. I buy them by the jar. Of course, you can also buy dry beans and soak them. Just try what you like better.
Germany celebrates Soup Day once a year. In accordance with the occasion, the editors of EAT CLUB presented their personal favorite soup recipes. Take a look, because soup is a good idea for any occasion. Have fun browsing and enjoy your Arabic Bean Soup with Rice.
The finest oriental food: Arabic bean soup with rice
description
Energy booster: Arabic bean soup with rice.
preparation
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Cook the rice according to the instructions on the package and leave it later with the lid closed. Peel the garlic and cut it into small slices. Wash the coriander and roughly chop the stems. In a wide, heavy pan, heat the olive oil on medium-high heat and sauté the garlic for about 3 minutes. Add tomato paste and harissa and fry for 2-3 minutes. Add tomato passata, mix and after 2 minutes pour hot water.
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Add beans and coriander and season with cinnamon, salt and freshly ground black pepper. Put the lid on the pot and cook on low heat for 30 minutes. At the end, season the soup with lemon juice because green beans and acid are good friends. Then you all gather around the table, put the rice and the soup pot in the middle and everyone helps themselves.