For those who love more sharply, specially this recipe. Hot pepper will bring light piquancy in soup. If desired black haricot can be replaced with usual.
It is required to you
- - 200 g of black haricot
- - 400 g of tomatoes in own juice
- - 300 g of pork
- - 1 bulb
- - 3 stalks of a celery
- - 5 garlic gloves
- - 1 tablespoons of flour
- - 1 tsps of Chile powder
- - ½ tsps of a ground coriander
- - 1 hot pepper
- - 1 tsps of ground cumin
- - 1.5 l of meat soup
- - salt to taste
Instruction
1. Haricot needs to be wetted previously in cold water on all night long. Then to change water and to boil haricot until ready, about 30 minutes.
2. Onions and a celery need to be crumbled, hot pepper - small to crush.
3. Meat needs to be cut on average pieces, then to put them in a bowl, to add flour and to mix so that flour covered each piece.
4. In a stewpan with a thick bottom it is necessary to warm 2 tablespoons of sunflower oil on strong fire. Put there meat and fry to a golden crust, about 7 minutes. Then to shift to a plate.
5. Fire needs to be reduced to an average and to put in a pan onions with a celery. To fry everything, stirring slowly, about 6 minutes. Then to add garlic, hot pepper, a coriander, cumin and a Chili powder. Again to fry, stirring slowly, about 30 seconds. After that meat returns to a pan.
6. Further it is necessary to add the mashed tomatoes with juice and to pour in broth. Salt to taste and bring to the boil.
7. Then it is necessary to reduce fire almost to a minimum and to cook soup under a cover to full softness of meat, about 25 minutes. In 5-7 minutes until ready it is necessary to add the boiled haricot to soup.