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 my entire street could live comfortably through the apocalypse from the contents of my cupboards.
Full of beans
During my exploration, I happened upon a small packet of Rancho Gordo Domingo Rojo heirloom beans that I'd enthusiastically bought a few weeks/months/years ago. My cupboard is so full of beans, there's barely any room for all the other whim purchases! It was high time I used them before a giant beanstalk made its way from my kitchen.
After a glance in my similarly jam-packed fridge, I rediscovered my carefully curated bag of salami end-bits and began to join the dots for this magical soup recipe. Italian was the direction!
These Red Beans were small - like a miniature kidney bean, so I guessed they'd work wonderfully with sausage. The salamis I had were all fennel infused so I didn't need to help the soup with herbs. It was a self-flavouring sauce!
Because of hungry, 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! Just as a note about pressure cooking - get yourself an Instant Pot. I held off for years, but wouldn't be without it now. Just do it.
How to make my Red Bean & Salami Soup
- 1 1/2 cup dried red beans (or Kidney beans)
- 1 onion (chopped)
- 2 celery sticks (chopped)
- 2 garlic cloves (chopped)
- 1/2 cup Salami (cubed)
- 2 tomatoes (diced)
- 1/2 cup flat leaf parsley (chopped)
- 4 tbsp olive oil
- 5 cup chicken stock
- Salt & pepper
- 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.
- Pop on the lid and cook under high pressure for 45 minutes.
- 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!
- 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.
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