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Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, white bean and swiss chard egusi soup with seed coated polenta bites. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites is something that I have loved my entire life. They are nice and they look wonderful.

Slice the polenta and then cut into cubes. Lightly fry your seed coated polenta on both sides until golden brown. Serve the soup with your polenta and some pan toasted seeds from your pan and enjoy. Add the broth, reserved bean liquid, beans, garlic and bay leaf.

To get started with this recipe, we must first prepare a few ingredients. You can cook white bean and swiss chard egusi soup with seed coated polenta bites using 20 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites:

1. Prepare 1 Cup Small White beans soaked for 2 hours
2. Prepare 3 tablespoons coconut oil
3. Make ready 1 medium onion, finely chopped
4. Prepare 3 Small Red chillies, finely chopped with their seeds
5. Make ready 1 Tablespoon dried mixed herbs
6. Prepare 4 Cups Green Swiss Chard (Spinach), vein removed and chopped
7. Make ready 2 Jam tomatoes, sliced
8. Prepare 2 Cubes vegetable stock
9. Get 500 ml hot water
10. Get 3 tablespoons oat bran
11. Get 3 tablespoons ground egusi
12. Prepare 1 teaspoon dried garlic flakes
13. Get 1/2 Cup polenta
14. Take 2 Cups boiled water
15. Prepare Pinch salt
16. Make ready 1 teaspoon butter
17. Prepare 3 tablespoons mixed seeds
18. Take 1/2 teaspoon herbal salt
19. Get 1 Tablespoon coconut oil
20. Make ready 2 Cloves fresh garlic finely chopped

This is an savoury soup, smoky from the bacon and earthy from the beans. Serve it with a bit of good bread and you have a meal in a bowl. A meal that warms from within. Loaded with legumes and dark greens.

Instructions to make White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites:

1. Method for the soup: Boil the beans in a pot with 2 cups of boiling water. Put the lid on, boil until the water dried out. Add another cup of boiling water and boil again until the water dried out.
2. Reduce the heat to medium and add to the beans the coconut oil, onion, chillies and 2 cloves fresh garlic. Sauté for 15 minutes.
3. Add the mixed herbs and Swiss chard. Cook for another 15 minutes.
4. Dilute the one vegetable stock cube in 500ml hot water and add this to the pot. Add the sliced tomatoes. Reduce heat to low. Simmer for 15 minutes.
5. Add the second vegetable stock cube directly to the pot - no need to dilute. Add the egusi powder and garlic flakes. Simmer for another 15 minutes and switch the stove off. The soup is ready.
6. Method for the Polenta bites: Add the boiled water to a pot on low heat. Add salt and polenta, whisking to avoid lumps.
7. Add butter and let it cook for 20 minutes with the lid on.
8. Pour the polenta into a container and let it cool off completely. It will harden.
9. Add seeds and herbal salt into a bowl.
10. Slice polenta into cubes and rub the cubes in the seeds and salt mixture.
11. Heat the coconut oil on high and fry the polenta until seeds are golden brown.
12. Serve soup in a bowl and add Polenta bites on top.

A meal that warms from within. Loaded with legumes and dark greens. And it's really not that much bacon after all. Drain the chard, reserving any liquid that remains. Stir in the broth, Swiss chard, and beans.

So that’s going to wrap it up with this exceptional food white bean and swiss chard egusi soup with seed coated polenta bites recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!