Easy Red Kidney Bean Consommé Recipe – Hearty, comforting, and very easy to put together, this is a great dish to serve alone as a soup or with white rice, and don’t forget a delicious plate of legume Lalo.
Red Kidney Bean Consommé is the most original and natural recipe in the Caribbean. We call bean sauce or bean soup Sos Pois in Creole. This is a recipe my mother enjoyed making very much because she did not like using dried, store-bought mixed spices, liquid seasoning, or any other form of spices that were not fresh. One of her main reasons for using fresh spices was because of high blood pressure.
How we make Red Kidney Bean Consomme, Soup or Sos Pois
In the Caribbean, many islanders use fresh spices only to cook their foods because they believe that real taste is only attained when fresh ingredients are used. Cooking meals with fresh spices are the best way to eat healthily.
Unfortunately, we are spoiled by the many varieties of mixed spices offered in markets and supermarkets. Finding the right spice blend is challenging because of the amount of sodium added. If you use store-bought spices for cooking your meals, choosing spices that contain little or no sodium is recommended. This way, you can control the amount of salt in your food.
You can add some kick to the soup or sos pois by adding 1/2 or 1 teaspoon of NouBess Hot and Spicy Sauce. It adds a wonderful aroma and makes the sos pois very delicious.
When cooking beans, the quantity of salt must be monitored. A salty bean consommé is hard to fix. You can add sugar, but you will still ruin the taste. Sugar is mostly added when making white bean sauce or soup – just a dash is added.
Adding beans to your diet is excellent because of the many health benefits. Dried beans are always available year-round. When using dried beans, you can choose to soak or not to soak. I will soak my beans depending on the brand.
The beauty of this recipe is that it is so easy that you don’t have to do much to it. One important step you must always remember is to remove any unwanted items like dirt, stones, spoiled beans, etc. You must also rinse the beans under running water to ensure they’re clean.
Using fresh spices for this recipe is a must. Fresh spices such as thyme, scallions, chives, and garlic must be sautéed and not burnt. When the spices are sautéed, they release their aroma onto the beans to create a delicious dish.
Because this recipe uses dried beans that have been cooked, it’s essentially a fast and easy way of making a hearty and healthy soup. As you can probably tell, preparing for this is quite simple, especially if you plan before grocery shopping. Because let’s be honest––who doesn’t love having food ready ahead of time? This is the perfect thing to remember for those busy weeknight dinners when you just don’t feel like cooking up something elaborate.
Red Kidney Bean Consommé can be enjoyed with white rice or by itself.
- 1 pound of dried kidney beans
- 3 quarts water
- 3 tablespoons olive oil grapeseed oil or coconut oil
- 2 garlic cloves
- 2 sprig fresh parsley
- 2 sprigs thyme
- 3 bay leaves
- 2 scallions chopped
- 1 tablespoon chives chopped, optional
- 1 red onion or 1 large shallot chopped
- 3 whole cloves
- 1/2 teaspoon Noubess Original Hot and Spicy Sauce
- Salt and pepper to taste
- Clean and wash the beans under running water to remove any dirt if necessary. Soak the beans in 3 quarts of water overnight or for about 4 – 6 hours. Add beans and water in a Dutch oven or a stockpot and cook for the beans over medium to high heat on a stovetop for about 2 hours or 2 hours and 30 minutes.
- In a small skillet heat oil, and sauté garlic, parsley, thyme, bay leaves scallions, chives, red onion and whole cloves of 1 minute or 2 – just enough time for the spices to start releasing their aroma. Remove from heat and promptly add mixture to boiling beans. Stir and season to taste with salt and pepper.
- Reduce heat to low and continue cooking until the beans become creamy. To arrive at a creamy consistency, take one or two ladleful of the beans and puree in a blender or food processor. Return to the Dutch oven or stockpot and stir to mix.
- Stir in Gemma’s Original Hot Sauce.Continue to cook for another 5 minutes.
- Serve with rice.
If you have a brand of beans you trust, you do not need to soak the beans.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.