Spicy tomato soup with beans. Tomato soup with beans - both taste and benefits. Tomato soup with white beans

Ingredients:

• Water or broth - 2 - 2.5 liters.
• Canned beans - 1 can (400 g).
• Large potatoes - 2 pcs.
• Tomatoes - 0.5 kg.
• Large onion - 1 pc.
• Medium garlic - 2 cloves.
• Medium carrot - 1 pc.
• Parsley - 1 bunch.
• Salt, pepper, seasoning - to taste.
• Vegetable oil - 3 tbsp. spoons.
• Servings - 4-5

Tasty and healthy dish

Tomato soup with beans is not only very tasty, but also a healthy first course, thanks to its ingredients. Beans, for example, contain many valuable nutrients and vitamins: proteins, amino acids, vitamins B, C, etc.

beans is dietary product. It is recommended for people who suffer from various diseases, including heart and vascular diseases, problems with nervous system etc. Also, doctors advise using the product for people who have undergone major operations, since beans are able to restore strength and get back on their feet faster.

Tomatoes, in turn, contain iodine, glucose, sodium, iron, manganese, many vitamins, such as vitamin A, B2, B6, K, E, PP. In addition to the high content of vitamins, tomatoes have an anti-inflammatory effect and are an antidepressant. Therefore, it is very important to eat them.

Now you can only imagine how many vitamins will be added to your body after one plate of this soup.

Tomato soup with beans comes from Portugal. Let's try and cook this extraordinarily tasty and healthy dish. See below for a step by step recipe.

How to cook soup - basic steps

1. Peel onions and carrots. Cut the onion into small pieces, grate the carrots. Send the prepared vegetables to a preheated pan.
2. Wash the tomatoes and grate them to make a tomato puree. Another way to make puree is to make two cuts perpendicular to each other on each tomato. Then dip the tomatoes in boiling water for 30 seconds and quickly remove. Wait for them to cool and then remove the skin from each. Cut them in half and place them in a blender. Turn it on top speed to get a uniform mass without lumps.
3. Add tomatoes to the pan with other vegetables and simmer, wait until the contents of the pan boil, and then put on a small fire to simmer.
4. If there are no tomatoes, then instead of them you can add tomato paste- 1-1.5 tablespoons.
5. Grate the garlic on a fine grater or squeeze it with a garlic press and send it to the pan with other vegetables.
6. Salt, pepper and season the contents of the pan to taste. As a seasoning, you can use dried basil or marjoram. If you want to cook a spicy tomato soup with beans, then you need to add chili pepper (for the spice of the dish). Peppers must be washed, peeled (cut out the seeds), finely chopped and sent to the pan.
7. Pour canned beans into boiling water. If you use not canned, but ordinary beans, then it must first be soaked overnight in cold water. And the next day, drain the water, and boil the beans in boiling water for 15-20 minutes. And instead of ordinary water, broth (chicken, beef) is suitable, then the taste of the soup will be richer.
8. Peel the potatoes, cut them into small cubes and send to boil in a saucepan.
9. When the potatoes and beans are cooked (15-20 minutes), add the entire contents of the pan, let the pan boil and boil everything together for 10-15 minutes.

If there is not enough salt or seasoning, then salt and pepper again and you can turn it off. Tomato puree soup with beans is ready. If in the end the finished soup seems a little sour to you, then you can add a little sugar to the pan - it will remove excess acid and make the soup perfect in its own way. palatability. Also, if you have spinach, you can add it to the finished soup. To do this, finely chop it and send it to the pan.

Tomato soup with ordinary fresh or canned beans should be served hot. You can decorate the dish with fresh herbs (parsley, dill, green onions), cut into small pieces.

Buns with garlic, rye croutons or croutons will go well with such a soup. And also everyone can put one spoonful of sour cream in a plate, then the taste of tomato-bean soup will be unsurpassed. Enjoy your meal!

Since the Europeans brought tomatoes from the New World, the use of tomatoes in the kitchen has become as common as the use of beets in Ukrainian borscht. However, the tomato is also common. In addition to salads and second courses, tomatoes are an excellent ingredient for soups.

The common name for first courses with tomato is tomato soups, and the number of options is huge. I read somewhere that many famous food companies produce canned tomato soups. These soups can be seasoned to your liking and served hot or cold.

Usually tomato soups are made using tomato paste, or heavily crushed tomato pulp. Tomato paste, or simply tomato, is made from fresh tomatoes and sold in jars. In fact, this is a concentrated tomato product suitable for cooking.

With tomato paste, by conventional dilution, the vast majority of "shop" tomato juices are made. This process is affectionately referred to as "recovery". Less concentrated tomato - canned tomato pulp, very popular in European cuisines especially in Italian.

Often supplement a small amount tomato in the first dish allows you to completely change the taste of the soup. I remember that as a child I did not like vegetable soup, but the addition of literally a teaspoon of tomato paste to the soup - and the soup is already completely different, pleasant.

This, given that I still love tomato juice. At one time, a very favorite snack "for this case" we had canned tomato sauce. I don’t know why, but I liked the taste, despite the frightening composition. The idea came up to cook vegetable tomato soup with beans. Looking ahead, I will say - it turned out, and very tasty. Tomato soup with beans is easy to prepare, although it takes a long time to soak the beans.

Tomato soup with beans. Step by step recipe

Ingredients (2 servings)

• Beans (dry) 1 cup
• Potatoes 1-2 pcs
• Leek 1 pc
• Carrot 1 pc
• Celery 50 gr
• Tomato paste 1 tbsp. l.
• Butter 1 tbsp. l.
• Parsley 2-3 stalks
• Spices: salt, ground black pepper, nutmeg Taste

1. Basically, any beans will do. Such as there is. It is only necessary to take into account that colored beans will color the broth. Beans are very difficult to cook, so it is worth soaking them in cold water for several hours in advance. Ideal - soak overnight. After soaking, drain the water, and sort the beans with your hands, paying attention to dark spots and holes - this may be a bean pest, a bug. These beans should be thrown away. Going through a glass of beans is a matter of a few minutes.
2. Bring 1 liter of water to a boil in a saucepan. Throw the beans into boiling water and cook for 15 minutes at a low boil. It is better to cover the pan with a lid.
3. Meanwhile, peel the potatoes and cut them into cubes. Add potatoes to the pot and continue to cook for another 15 minutes.
4. While the beans and potatoes are cooking, cut the leek into thin strips (rings). However, you can use a regular bow, it's not so important. It is important to fry and stew the chopped onion for butter. Melt the butter in a frying pan, fry the onion in it and simmer under a lid over low heat.
5. After 10 minutes, add finely chopped celery root and carrots, cut into cubes or small pieces of arbitrary shape. Simmer covered until beans and potatoes are cooked. The heat treatment time for onions and carrots should be 30 minutes. If by this time the beans have not yet cooked, just remove the pan from the heat and leave it under the lid.
6. Once the beans are cooked, add the stewed onions and vegetables to the soup pot. Add the nutmeg at the tip of a knife and season with a little salt and pepper. Do not forget that tomato paste is usually already a little salty. Let the soup simmer for a few minutes.
7. Add 1 tbsp. l. tomato paste, not too full. As soon as the tomato soup with beans boils again, finally salt it.
8. Add finely chopped parsley to the tomato soup with beans and cook it at a low boil for 5 minutes.

   

Step 1: prepare the ingredients.

First of all, turn on the stove to a strong level and put a kettle on it filled with ordinary running water. Then, using a knife for cutting vegetables, peel the onions and garlic and wash them under cold running water, along with tomatoes and parsley, from any kind of contamination. After that, we dry the onion and garlic with paper kitchen towels, and simply shake the greens over the sink, thus getting rid of excess moisture. Now we put them one by one on a cutting board and chop the onion into a cube up to 1 centimeter, just finely chop the garlic and herbs. We lay out the cuts in separate deep bowls.


We make a cross-shaped incision on each tomato, put them in a deep bowl and pour boiling water from the kettle. Soak tomatoes in hot water 30 - 40 seconds and with the help of a slotted spoon we shift them into a deep bowl with cold running water. After they have cooled, remove the skin from the tomato, cut each into 2 - 3 parts, put in a clean and dry blender bowl and grind at high speed until a homogeneous mushy mass without lumps.

The resulting mass is left in the bowl. Using the key for canned food, open a jar of canned beans. We also put olive oil, salt and all the spices indicated in the ingredients on the kitchen table.

Step 2: Sauté the onion and garlic.

Now we turn on 2 burners on the stove, put a kettle with 1 - 1.5 liters of pure distilled water on one of them and bring it to a boil. The amount of liquid depends on how thick the soup you want to cook. On the other we put a deep 3 liter pan with a thick non-stick bottom and pour 3 tablespoons of olive oil into it. When the fat warms up, we pour the onion into it and, stirring the vegetable with a kitchen spatula, simmer it for 2 - 3 minutes until soft. Then add chopped garlic to it and sauté them together again 2 minutes.

Step 3: Bring the soup to full readiness.

When the vegetables in the pot have the desired soft texture, add chopped tomatoes, 1 teaspoon of ground thyme, salt and black pepper to taste into the same container. With a slotted spoon, mix the spices with the tomato-vegetable mass and let the mixture boil.


During this time, we throw off the beans in a colander and leave it there for 1 - 2 minutes, to drain the rest of the marinade. When the first bubbles appear on the surface of the tomato mass, add the beans to the pan, mix with a tablespoon and let them steam for 5 minutes.


Then, using a kitchen towel, remove the kettle with boiled water from the stove and pour the hot liquid into the pot with languishing vegetables, dilute the soup with boiling water as you like. Then we bring the first hot dish to a boil again, add half the chopped parsley and 3 teaspoons of universal seasoning to the almost ready soup.

We boil the soup 1 - 2 minutes, turn off the stove, cover the pan with a lid and let it brew 5 - 6 minutes. Then, using a ladle, pour the first hot dish into deep plates, sprinkle each serving with the remaining parsley and serve to the dining table.

Step 4: Serve Tomato Soup with Beans.

Tomato soup with beans is served hot at the dinner table. As an addition to this fragrant dish, you can offer crackers from rye or white bread or garlic buns. Also, if desired, each serving of soup can be seasoned homemade sour cream, cream or sprinkle with finely chopped dill, parsley, cilantro or green onions. Enjoy!

Enjoy your meal!

Instead of dried ground thyme, 5 sprigs of fresh thyme can be used. Also, the set of spices indicated in the recipe can be supplemented with any other spices that are suitable for cooking soups or stewed vegetable dishes.

Instead of olive oil, you can use refined vegetable oil or butter.

Instead of fresh tomatoes, you can use canned in their own juice, grated tomatoes.

Instead of canned beans You can use 1 cup raw beans. But before that, it should be boiled in salted water until fully cooked and then added to an almost ready soup, as indicated in the recipe.

Instead of pure distilled water or meat broth, you can use a vegetable broth, for example, from boiled beans.

If the soup is too sour for you, add sugar to taste.

How to cook lean tomato soup with beans without meat? General principles of preparation. TOP 4 step by step recipe with photo. Video recipes.
The content of the article:

Lenten dishes that are cooked without meat and other animal products are included in the menu of vegetarians or fasting for religious reasons. Such dishes are healthy, dietary, tasty and very diverse. From the first courses, an excellent recipe is lean tomato soup with beans. There are also many options for its preparation, so in this review we will consider the most popular and interesting ones.

How to cook tomato soup with beans - general cooking principles

• Lean bean soup can be cooked from any type of legume: fresh or frozen green beans, or canned beans. However, dry legumes are most often used.
• If using dry beans, soak them for 7-8 hours beforehand so that they cook faster. This technology will further reduce fermentation in the intestines after eating the soup.
• Soak beans in cold boiled water, otherwise it may ferment during the soaking process.
• If you are preparing the dish on a hot day, then put the beans to soak in the refrigerator. At other times of the year, it can be left at room temperature.
• As a tomato, use ripe and red tomatoes. Canned fruits are also suitable, in extreme cases - tomato juice or sauce.
• Do not forget about the greenery, it should be a necessary element at any time of the year.
• Beans of different colors are suitable for soup: white, red, colored.
• It is advisable not to use different varieties of beans in one dish, because. they cook for different amounts of time.
• You can cook lean soup on the stove in a saucepan or in a slow cooker.
• To reduce foaming when cooking beans, add 1 tbsp. vegetable oil.
• When cooking beans, do not cover the pan with a lid, otherwise it will darken.
• Readiness of the beans begin to taste after 40 minutes. Take out 3 things, if they are soft, then it is ready. If at least one is tough, continue cooking further. Because raw beans contain dangerous substances for the human body. Take a second sample after 10 minutes.

A wonderful tomato soup with beans and croutons diversifies the menu at any time of the year. In winter, it can be brewed thicker and richer, and on summer days, rare and light.

• Calorie content per 100 g - 86 kcal.
• Servings - 4
• Cooking time - 1 hour, plus time to soak the beans

Ingredients:

• Beans - 1 tbsp.
• Carrot - 1 pc.
• Salt - 1 tsp or to taste
• Potatoes - 3 pcs.
• Tomato paste - 3-4 tablespoons
• Black ground pepper - a pinch

Step by step cooking tomato soup with beans (classic recipe):

1. To make the beans cook faster, soak them first. This will soften the beans well.
2. After the beans, rinse and boil. 5 minutes after boiling, drain the water and pour fresh beans.
3. Peel potatoes and carrots, wash and cut. Dip in a saucepan, fill with water and boil.
4. When the vegetables are ready, put the boiled beans and tomato paste into the pan.
5. Season the soup with salt, spices and herbs.
6. Boil the first dish for another 5 minutes and serve it to the table.

The recipe for lean tomato soup with beans is a complete hearty dish. At the same time, lean soup does not mean that it is not tasty. The soup will appeal to believers and vegetarians. In addition, it is very beneficial for health, because. beans contain many essential substances for our body.

Ingredients:

• Beans - 1 tbsp.
• Carrot - 1 pc.
• Tomato paste - 150 g
• Onion - 1 pc.
• Olive oil - 3 tbsp
• Spices - to taste
• Salt - 1 tsp or to taste

Step by step cooking tomato puree soup with beans:

1. Pour beans with cold water and leave for a day in the refrigerator.
2. Drain the water from the beans, pour 2 liters of cold water and boil until tender, so that they are slightly overcooked.
3. Remove the beans from the pan, and add water to the broth in which they were boiled to make 2 liters of broth. Boil this broth.
4. Cut carrots with onions. Saute in olive oil in a skillet until translucent and soft.
5. Beat the beans, carrots and onions with a blender until a homogeneous puree-like consistency.
6. Transfer the vegetable mass to the broth, boil and cook for 3 minutes.
7. Put the tomato paste, salt, ground pepper and cook the soup for another 10 minutes.

Tomato-bean soup with canned beans is an extremely tasty and healthy first course, which is recommended for people with diseases of the heart, blood vessels, nervous system, etc.

Ingredients:

• Canned beans - 400 g
• Water - 2-2.5 liters.
• Potatoes - 2 pcs.
• Tomatoes - 0.5 kg
• Onion - 1 pc.
• Garlic - 2 cloves
• Carrot - 1 pc.
• Parsley - 1 bunch
• Salt - 1 tsp or to taste
• Ground pepper - to taste
• Vegetable oil - 3 tbsp.

Step by step cooking tomato soup with canned beans:

1. Peel the onions and carrots, cut into small pieces and send to a preheated pan with vegetable oil.
2. Wash the tomatoes and grate. Tomato puree can still be made in another way. On the tomatoes, make two cuts perpendicular to each other, dip them in boiling water for 30 seconds and remove. Cool slightly, remove the skin and grind with a blender until smooth.
3. Add the tomato paste to the pan and boil. Turn on a small fire and simmer for 10 minutes.
4. Squeeze the garlic through a press and send it to the pan with the vegetables.
5. Season the contents of the pan with salt, pepper and your favorite spices.
6. Boil water and dip the canned beans into it.
7. Peel the potatoes, cut into small cubes and send to the pan.
8. After 15-20 minutes, the potatoes and beans will be cooked. Then add the contents of the pan, boil and boil for 10-15 minutes.
9. Taste the soup and adjust if necessary with salt and ground pepper.
10. Garnish with parsley and serve hot.

Tomato soup recipe is easy to prepare and very tasty! It is light and rich at the same time. The dish is enriched with fiber and carbohydrates and contains very little fat.

Ingredients:

• Red canned beans in their own juice - 800 g
• Pureed tomatoes - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Thyme - 5 sprigs
• Olive oil - 3 tbsp
• Freshly ground chili pepper - to taste
• Salt - 1 tsp or to taste
• Parsley - bunch
• Bread for croutons - 4 slices

Step-by-step preparation of tomato soup with canned red beans in own juice:

1. Cut the onion into strips and sauté in a frying pan in olive oil for 2-3 minutes until translucent.
2. Peel the garlic, cut into small pieces and send to the onion. Continue to pass for another 2 minutes. Then season with freshly ground chili pepper.
3. Add the tomatoes and thyme to the skillet, season with salt, and stir to combine.
4. Drain the beans through a colander and send to the pan.
5. Send the onion-tomato fry to the pan.
6. Mix everything and heat for 5 minutes.
7. Pour the hot water products, adjusting the thickness of the soup to your taste, and boil.
8. Season with salt and pepper and cook for 3 minutes.
9. Sprinkle finely chopped parsley and turn off the heat.
10. By this time, make crackers out of the roll by cutting it into cubes and drying it in a toaster.

Step-by-step recipes for tomato soups with beans and potatoes, vermicelli or mushrooms: quick recipes for canned bean soup in tomato sauce

2018-03-06 Oleg Mikhailov

Grade
prescription

2921

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

1 gr.

carbohydrates

5 gr.

32 kcal.

Option 1: Classic Tomato Bean Soup Recipe

According to the basic recipe, canned white beans are used. This somewhat simplifies the cooking process, on the other hand, nothing prevents you from using beans boiled with your own hands. Go through them, removing all suspicious and dark ones, rinse lightly and leave in cool water for an hour and a half. Change the water and repeat this operation three times, soaking the beans for an hour to two each time. Change the last water too, put the pan on moderate heat, and boil the kettle separately. Replace the boiled broth with fresh boiling water and cook the beans until cooked without salt and spices.

Ingredients:

• ripe tomatoes - 500 grams;
• two large potatoes;
• two liters of ready-made broth;
• a jar of beans, canned - 400 grams of the product;
• large lettuce;
• a bunch of young parsley;
• two cloves of garlic;
• medium-sized carrot;
• vegetable oil;
• salt, crushed coriander in a mortar, cumin and pepper.

Step by step recipe for tomato soup with beans

We pass vegetables. To do this, we clean and rinse the onion with running water, cut into quarters of rings, peel the peel from the carrots, rub with a coarse grater. Put the vegetables in the oil heated in a frying pan and slowly fry, stirring occasionally.

We cut the washed tomatoes into large slices, wipe through a colander, trying not to push through the dense parts. We discard the mass remaining in the colander, and the mass that has passed through it can be passed through a large sieve this time, removing the seeds and the remains of the skin.

Pour the tomato puree to the browned sauté, lightly pepper and add a little. Reduce the heat to a minimum, crush and put the peeled garlic into the fry.

We put the broth to warm up, and meanwhile peel the potatoes. After rinsing, cut into narrow short sticks, put in a saucepan. After boiling, boil for about eight minutes and add the beans strained from the sauce. Cook until potatoes are ready.

After adding the frying to the soup, mix, season with spices and salt to the norm. Cook for another ten minutes and let it brew for exactly the same amount.

Option 2: A Quick Recipe for Rich Canned Bean Soup in Tomato Sauce

Bean soups in pork broth are tasty and rich. For our recipe, canned sugar beans and mild tomato are more suitable. It is better to add all the spices to the dish yourself, especially since they should not be abused - the broth is very aromatic without them.

Ingredients:

• tenderloin, pork - 400 grams;
• 350 gr. potatoes;
• three large sweet peppers;
• onion, onion - 300 grams;
• half-liter jar of beans in a tomato;
• 250 grams of carrots;
• two garlic cloves;
• two tablespoons of vegetable oil;
• black pepper, fresh herbs, coarse salt;
• sour cream of medium fat content - one and a half glasses.

How to quickly cook soup from canned beans in tomato sauce

Cut the washed pork into portions. Pour boiling water in a three-liter saucepan, cook for about an hour. Salt and spices will not be added. After the specified time, check the readiness of the meat, if necessary, cook.

Cut the peeled potatoes into slices and dip into the finished broth. The rest of the vegetables are cleaned and cut for sautéing, also into slices. Heat the oil in a frying pan, put it in it and pass the onion. After a couple of minutes, put the rest of the vegetables, reduce the fire a little, cook the roast, stirring occasionally, for ten minutes.

We open the canned food and completely lay out the contents of the jar in the pan, mix and cover. Simmer for eight minutes and season with grated garlic and pepper. Carefully transfer to a saucepan and cook the soup until the potatoes are ready.

Sprinkle the finished soup generously with herbs, serve by adding sour cream to plates or pouring sour cream into gravy boats.

Option 3: "Minestrone" - tomato soup with beans

There are countless recipes for this soup, and its name literally means “big soup”. Of course, this does not mean the quantity of the dish, but a significant number of its components. Recommended spices can be selected to your taste, or you can take ready-made “Italian herbs” and add a pinch of a mixture of aromatic peppers to them.

Ingredients:

• 1300 grams of tomatoes;
• large onion, salad variety;
• one and a half liters of chicken broth;
• two stalks of celery;
• small carrot;
• two hundred grams of green beans;
• a third of a glass of fine pasta filling;
• dessert spoon of chopped garlic;
• beans, colored - a jar of 0.5 liters;
• two tablespoons of sunflower oil;
• half a glass of grated cheese;
• table salt, spoon herbs and two tablespoons of chopped fresh basil.

How to cook

Tomatoes for our soup need pureed. Wash them and cut into large slices, wipe with force through a colander, leaving the skin and dense parts of the pulp on it. Stir the puree with a fork and pick out any visible pieces of the skin if they do pass through the wire rack. Puree again with an immersion blender and temporarily refrigerate.

After removing the husk, wash and cut the onion into small squares. Heat a voluminous pot with two tablespoons of oil, sauté the onion until golden brown over low heat, stirring as needed. Cut the carrots together with celery, chop or grate the garlic. Put the garlic in the frying pan and warm it up a little, then add the rest of the chopped vegetables and cook until they soften.

Add short slices green beans, season with spices, pepper, lightly add, simmer for three minutes and pour in the broth. Add and stir the tomato puree, cover with a lid and adjust the temperature to a very low boil.

After boiling for ten minutes, put canned beans and pasta. Stir, cook the soup until the pasta is ready, then add salt to the norm and lightly pepper. Serve sprinkled with basil and grated cheese.

Option 4: Tomato Soup with Beans and Tuscan Cabbage

Tomatoes for soup need salty, in spicy brine. After wiping, their volume will decrease, so take a little with a margin. It is undesirable to replace the oil indicated in the list of components with any other, it is the taste of olives that gives charm to this original soup.

Ingredients:

• canned tomatoes - one kilogram;
• 300 grams tender cabbage, Beijing or Savoy;
• canned beans, white - 450 grams;
• oil, olive - four tablespoons;
• salt and pepper, black.

Step by step recipe

Put the tomatoes in a bowl and carefully remove the skin, remove the dense parts. Cut the remaining pulp, measure three and a half cups into a saucepan, add two cups of water and turn on the heat. Salt and add pepper to taste.

Finely chop the cabbage, removing all seals. Add to the boiled tomato mass, mix and cook under the lid for a quarter of an hour.

Open the canned food, rinse the beans thoroughly with cool water from the sauce. Put in a saucepan and heat for a few minutes. Season the soup to your desired taste with salt and pepper.

Pouring portions, add a little oil to each.

Option 5: Canned Bean Soup in Tomato Sauce with Mushrooms

Part of the chicken can be replaced with smoked ham. Remove the bones from it, if the product is hot smoked, be sure to cut off the skin. After the fresh chicken has been cooked for half the time indicated in the recipe, add the smoked chicken to it, and do not change anything else.

Ingredients:

• 250 grams of canned beans in tomato;
• two small chicken thighs- only 450 grams;
• one small carrot and one onion;
• 2-3 dried mushrooms;
• large garlic clove;
• salt, parsley and pepper.

How to cook

Leave the washed mushrooms to soak in cold water for about an hour. Peel the vegetables and cut everything into one-size centimeter cubes. Chop or cut the chicken into four pieces.

Cooking in a two-liter saucepan. Pour hot water over the chicken and onion, leaving some room for other ingredients. We put on fire, cook for about forty minutes. Add potatoes, and after ten minutes put carrots and soaked mushrooms.

In the next run, lay out the beans along with part of the sauce, add salt and be sure to pepper, cook, watching the potatoes. As soon as it is ready, season with chopped garlic and herbs, warm it up for a couple of minutes on the stove, then insist, covered with a lid, from a quarter to a half hour.