Beans - important source of proteins and fibres - have been cultivated long ago and are present in a large part of the world cuisines.
I cooked the traditional Bulgarian dried beans soup, and now this soup is a variation of the same. This time let's combine different varieties of dried beans for a more interesting tastes, colours and textures.
1 cup mixed beans (including Aduki, Turtle, Blackeye, Borlotti, Butter, Cannelini, Flageolet, Haricot, Pinto, Red kidney beans) soaked overnight in cold water
1 small onion diced
1 red chilli
100 gr plum tomatoes cubed
1 tbsp olive oil
1 tbsp paprika (a smoked or spicy variety will enhance the taste)
2 cloves of garlic
2 tbsp fresh mint leaves
5-6 sprigs parsley
salt and pepper to taste
Rinse well the soaked beans, drain, place in a saucepan, cover with cold water and bring to the boil and discard the water. Pour water once again, bring to the boil and boil for some 50 minutes.
In another pan heat the oil, add the onion and garlic and fry for some 2-3 minutes. Add the tomatoes and cook until tender. Then sprinkle the paprika, mix well and cover with a dash of the beans stock. Mix until the stock and the spices is homogeneous and transfer to the soup.
Simmer the soup for more 15-20 minutes. Five minutes before removing from heat add the fresh leaves.