Bean soup with tarragon (IN TRANSYLVANIA)

Bean soup with tarragon - A traditional recipe from the heart of Transylvania

Bean soup with tarragon is a dish that combines the rusticity of simple ingredients with an unmistakable flavor, offering a delicacy that reminds us of family meals from years past. This recipe is not only easy to prepare, but it is also an excellent source of nutrients, being rich in plant proteins, fiber, and vitamins. Let's discover together how we can bring this dish to our table!

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4-6

Ingredients

- 250 g dried beans
- 1 large onion
- 1 carrot
- 1/2 celery root
- 1 bell pepper (preferably red)
- 200 g tomato paste (or 2-3 tablespoons of tomato puree)
- 3-4 tablespoons sunflower or olive oil
- 1 bunch of fresh tarragon (or 2 tablespoons of dried tarragon)
- Salt to taste
- Water

Preparing the bean soup

1. Preparing the beans: Start by washing the dried beans under a stream of cold water. Then, let them soak in cold water for 4-6 hours, preferably overnight, to reduce cooking time. This step is essential as it helps improve the digestibility of the beans. After soaking, rinse the beans again and place them in a pot with fresh water. It is important to change the water 2-3 times during cooking to eliminate substances that can cause gas.

2. Preparing the vegetables: While the beans are boiling, peel the onion, carrot, celery, and bell pepper. Chop the onion finely, and grate the carrot and celery. Dice the bell pepper. These vegetables will add a special flavor to the soup.

3. Sautéing the vegetables: In a deep skillet, heat the oil over medium heat. Add the onion and sauté until it becomes transparent, then add the carrot and celery. Stir frequently, being careful not to burn the vegetables. After about 5-7 minutes, add the bell pepper and continue sautéing the mixture for another 3-5 minutes.

4. Adding the tomato paste: Once the vegetables are sautéed, add the tomato paste (or puree) and mix well to combine the flavors. Let the mixture simmer for a few minutes to blend the flavors.

5. Finishing the soup: When the beans are cooked (about 40-50 minutes), drain them and add them to the pot with the sautéed vegetables. Pour in fresh water, enough to cover the ingredients, and season with salt. Allow the soup to simmer on low heat for 20-30 minutes to allow the flavors to meld.

6. Adding the tarragon: About 5 minutes before turning off the heat, add the finely chopped tarragon (if using dried tarragon, add it earlier to allow it to release its flavors). The tarragon will give the soup a fresh taste and an unmistakable aroma.

Serving suggestions

Bean soup with tarragon is served hot, alongside a slice of fresh bread or polenta. Tarragon vinegar can be added at the table for those who prefer a tangy note. Additionally, a bottle of dry white wine can perfectly complement this rustic meal.

Tips and useful advice

- Choosing the beans: Opt for white or red beans, depending on your preference. White beans have a creamier texture, while red beans provide a stronger flavor.
- Cooking without gas: Changing the water in which the beans boiled is essential to prevent digestive discomfort. Using fresh water for cooking is a golden trick.
- Variations: You can add other vegetables, such as potatoes or squash, to enrich the soup. You can also transform it into a bean soup with sausages by adding some smoked sausages during preparation.

Nutritional benefits

This soup is rich in plant proteins and fiber, making it an excellent choice for a healthy lunch or dinner. Beans are also a good source of B vitamins, iron, and magnesium, contributing to a balanced diet. Additionally, tarragon adds a boost of antioxidants, supporting the immune system.

Frequently asked questions

1. Can I use canned beans?
- It is recommended to use dried beans, but if you are short on time, you can use canned beans. Make sure to rinse them well to remove excess sodium.

2. Can the soup be frozen?
- Yes, this soup can be frozen very well. Make sure to let it cool completely before storing it in airtight containers.

3. How can I make the soup spicier?
- If you prefer a spicy note, you can add chopped hot peppers or a pinch of hot paprika during the sautéing of the vegetables.

Bean soup with tarragon is more than just a simple recipe; it is an invitation to gather family around the table, to savor the goodness of nature, and to create unforgettable memories. So, put on your apron and let's cook! You will discover not only a tasty recipe but also the joy of sharing a delicious meal with your loved ones.