Red Bean & Salami Soup

Yields4 Servings

This delicious Red Bean & Salami Soup came about after a store cupboard and fridge audit. I didn't want to leave the house to buy ingredients because, lazy - so was hell bent on living within my means! I needn't have worried - I think I could live comfortably from the contents of my cupboards for years. I have so much food!

During my exploration, I happened upon a small packet of Rancho Gordo Domingo Rojo heirloom beans that I'd enthusiastically bought a few weeks ago. I also knew I had a few end-bits of salamis in the fridge so decided an Italian style soup was the way to go.

These Red Beans were small - like a miniature kidney bean, so I knew they'd work wonderfully with sausage. The salami sausage I used had a lot of fennel flavour so I didn't even need to help the soup with herbs. It was a self-flavouring sauce!

I also decided to cook the soup using the pressure cooker so that I could eat sooner rather than later. The recipe gives you timings for both, so fear not. I hope you enjoy - it was super tasty!

Ingredients

1 ½ cups dried red beans (or Kidney beans)
1 onion (chopped)
2 celery sticks (chopped)
2 garlic cloves (chopped)
½ cup Salami (cubed)
½ cup flat leaf parsley (chopped)
4 tbsp olive oil
5 cups chicken stock
Salt & pepper

Directions

1

Heat the oil in a large pan or in your pressure cooker pan until hot. Add the onion, celery, garlic and salami and fry for 5 minutes until soft.

Add the parsley, beans, tomatoes and chicken stock and stir.

Pressure cooker
2

Pop on the lid and cook under high pressure for 45 minutes.

Pan cooking
3

Cook for anywhere between 2-3 hours over a low heat (covered) until the beans are fully cooked and creamy in texture. The cooking time depends on the type of beans you settle on - just cook 'em 'til they're done!

4

Using a stick blender, blend in one spot, without moving too much for 20 seconds so that the soup gets a little blended but not fully. This will make it a little creamier while still having texture. You could also just mash some of the beans with a fork.

Season well with lots of salt & pepper and serve.

Ingredients

 1 ½ cups dried red beans (or Kidney beans)
 1 onion (chopped)
 2 celery sticks (chopped)
 2 garlic cloves (chopped)
 ½ cup Salami (cubed)
 ½ cup flat leaf parsley (chopped)
 4 tbsp olive oil
 5 cups chicken stock
 Salt & pepper

Directions

1

Heat the oil in a large pan or in your pressure cooker pan until hot. Add the onion, celery, garlic and salami and fry for 5 minutes until soft.

Add the parsley, beans, tomatoes and chicken stock and stir.

Pressure cooker
2

Pop on the lid and cook under high pressure for 45 minutes.

Pan cooking
3

Cook for anywhere between 2-3 hours over a low heat (covered) until the beans are fully cooked and creamy in texture. The cooking time depends on the type of beans you settle on - just cook 'em 'til they're done!

4

Using a stick blender, blend in one spot, without moving too much for 20 seconds so that the soup gets a little blended but not fully. This will make it a little creamier while still having texture. You could also just mash some of the beans with a fork.

Season well with lots of salt & pepper and serve.

Red Bean & Salami Soup