'Just like a black bean soup, we start with the basics. A half-kilogram of dried black beans, washed in cold running water, cooked in water and salt. While it's cooking, the aromatics come in: one large onion, four clean tomatoes without their skin, three cloves of garlic, one sprig of rosemary, a small piece of dried beef, another piece of chicken breast. That's it.'
'What's next? The meat gets taken out to make juice, using a blender and fine-mesh sieve.'
'The black beans go into the liquidizer (speed 1) for about...'
'Then you add in the juice from the meat and half a kilogram of cooked abobora in chunks. Back onto the heat, but this time it's gentle.'
'Time: one-quarter hour.'
'But that's not all, no! The abobora is removed with a skimmer, passed through a fine-mesh sieve and added back to the soup.'
'The final secret is a dash of water and salt, broken up and sprinkled inside the bowl, which should be deep and large. A cup of red wine, such as Benard Taillan, completes the meal.'
'What's next? The meat gets taken out to make juice, using a blender and fine-mesh sieve.'
'The black beans go into the liquidizer (speed 1) for about...'
'Then you add in the juice from the meat and half a kilogram of cooked abobora in chunks. Back onto the heat, but this time it's gentle.'
'Time: one-quarter hour.'
'But that's not all, no! The abobora is removed with a skimmer, passed through a fine-mesh sieve and added back to the soup.'
'The final secret is a dash of water and salt, broken up and sprinkled inside the bowl, which should be deep and large. A cup of red wine, such as Benard Taillan, completes the meal.'
'Just like a black bean soup, we start with the basics. A half-kilogram of dried black beans, washed in cold running water, cooked in water and salt. While it's cooking, the aromatics come in: one large onion, four clean tomatoes without their skin, three cloves of garlic, one sprig of rosemary, a small piece of dried beef, another piece of chicken breast. That's it.'
'What's next? The meat gets taken out to make juice, using a blender and fine-mesh sieve.'
'The black beans go into the liquidizer (speed 1) for about...'
'Then you add in the juice from the meat and half a kilogram of cooked abobora in chunks. Back onto the heat, but this time it's gentle.'
'Time: one-quarter hour.'
'But that's not all, no! The abobora is removed with a skimmer, passed through a fine-mesh sieve and added back to the soup.'
'The final secret is a dash of water and salt, broken up and sprinkled inside the bowl, which should be deep and large. A cup of red wine, such as Benard Taillan, completes the meal.'
'What's next? The meat gets taken out to make juice, using a blender and fine-mesh sieve.'
'The black beans go into the liquidizer (speed 1) for about...'
'Then you add in the juice from the meat and half a kilogram of cooked abobora in chunks. Back onto the heat, but this time it's gentle.'
'Time: one-quarter hour.'
'But that's not all, no! The abobora is removed with a skimmer, passed through a fine-mesh sieve and added back to the soup.'
'The final secret is a dash of water and salt, broken up and sprinkled inside the bowl, which should be deep and large. A cup of red wine, such as Benard Taillan, completes the meal.'
'When everything is cooked, the meat gets taken out to make juice.'
'How? Using a blender and fine-mesh sieve.'
'The black beans go into the liquidizer (speed 1) for about...'
'Then you add in the juice from the meat and half a kilogram of cooked abobora in chunks
Back onto the heat, but this time it's gentle.'
'Time: one-quarter hour.'
'More than that, no! The abobora is removed with a skimmer, passed through a fine-mesh sieve and added back to the soup.'
'The final secret is a dash of water and salt, broken up and sprinkled inside the bowl, which should be deep and large
A cup of red wine, such as Benard Taillan, completes the meal.'
