Sopa seka with beans – a detailed recipe for cooking. value of one serving: (total 4) Calories 420, total fat one 0 g., saturated fats 3 g., proteins 22 g., carbohydrates 65 g., fiber 17 g., 28 mg cholesterol., 635 mg sodium., sugar. Share with friends: 
Photo of the dish: Antonis Achilleos Time: 25 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can (450 g) canned red Kidney beans, drain and rinse liquid
- 250 gr spaghetti smash into three parts
- 1 can (450 gr.) Canned grilled tomatoes, chopped cubes
- 1 blanched chilli, peel and chop sliced
- 60 gr Monterey Jack cheese, coarsely grate
- 1 bunch of cilantro leaves, chop
- 1 onion, cut into half rings
- 1 tsp chili powder (seasoning recipe see here)
- 1/2 tsp ground cumin
- Coarse salt
- 2 tbsp. low-fat chicken stock
- 1 tbsp. l olive oil
Recipes with similar ingredients: Kidney Beans, Chili Peppers, Pasta spaghetti, tomatoes, grilled tomatoes, cheese, Monterey jack cheese, onions onion, cumin, cilantro, pepper ancho
Recipe preparation:
- Cook spaghetti: heat in a deep pan olive oil. Add the onion, the pepper and the fritters to moderate heat, stirring, for about 3 minutes. Add chili powder, cumin, 1/2 tsp salt and cook another 2 minutes. Add dry spaghetti and fry for 5 min. Add tomatoes and simmer until part of the liquid is absorbed, approximately 2 min. Add chicken stock and bring to a boil, cook 1 min. Cover and cook spaghetti over low heat until cooked, about 6 more minutes
- Cook the beans: add to the pan with tomatoes and spaghetti beans with cilantro (leave 2 tbsp. l. cilantro for sprinkling) and keep cooking until all the liquid has absorbed, yet about 3 minutes
- Arrange sopa seca on plates, sprinkle with cheese and cilantro.
