The bad little November and - HOT! - the red bean soup Mexican Style
"A attention, attention! An important announcement! " ... rustling ... clear ... " The little November wants to be picked up immediately from May! "But quite pronto, if I may ask. For the little November is to blame, that I camp on my birthday with red Schnöder nose, charming-roaring pub voice and three blankets on the couch. Outside continuous rain. Is it very egocentric to feel it as a monstrous injustice? Not? Well. Thanks.
Keeping an eye on the company emails and having the best birthday present of all in my hands (medium sized, white, with an apple on it!), I'm just wondering if anyone except me is actually getting this bad Judicial television looks. The one or the other confession would be quite welcome now, so I do not feel so 'totally' stupid ... uh ... feeling socially voyeuristic guilty. Barabara Salesch sets out the dangers of the Internet with a red hairstyle and steel-hard precision. The case was finally solved by a clever lawyer who logged on to "this facebook" under the pseudonym of her niece. There she was able to screenshot a revealing contradiction on the suspect's Facebook timeline. Gosh - I fall right off the couch! Maybe I should rather borrow Breakfast at Tiffany on iTunes.
After all, everything is fine on the nutrition front. Before that really started with the river, I put on the weekend a big pot with wonderfully spicy, Mexican bean soup on the stove. An idea? The 7th sense? Definitely a very happy idea. Because the pot is so huge that it lasts for several days and I now just wiggle back and forth in the kitchen and I can spoon a bowl after the other on the couch. Total comfort soup that! And guarantees the hottest challenge to all bacteria and other duds.
And so it goes for 4 people to eat:
2 onions and 5 garlic cloves Pellen, 1 Jalapeno (hot chili pepper, possibly from the glass) and finely chop everything. Heat in a large pan 3 tablespoons of olive oil and fry onions, garlic and chili until glassy. Add 1 tbsp cinnamon , 2 tbsp ground cumin (cumin), 1 tbsp dried oregano and 2 tbsp tomato paste and sauté briefly with stirring. Pour 1 liter vegetable broth (and add to boil) and bring to boil.
Open 2 large cans of red beans (kidney beans). Put the beans from the first can into a colander, rinse under running water and then add to the pot together with all the contents of the second can. Put on the lid and simmer for about 30 minutes until the soup thickens slightly. Season with 1 pinch of salt and plenty of black pepper . If the soup is still a little crisp, add 1 pinch of chilli powder . Cook for 10 more minutes on low heat.
Transfer half of the soup to a bowl and purée with the magic wand. Put it back in the pot and stir well.Rice or tortilla strips are enough.
GourmetGuerilla - Red Bean Soup Mexican Style