Thursday, April 12, 2012

Spicy Mixed Bean Soup


12oz (350g) dried black or red kidney beans, soaked overnight
31\2pt (2litres) water
6 garlic cloves, crushed
12oz (350g) dried haricot or white beans, soaked overnight
6tbsp balsamic or white wine vinegar
4 chilli peppers, seeded and chopped
6 spring onions, finely chopped
juice of 1 lime or lemon
2 floz (65ml) olive oil
3tbsp chopped fresh coriander, plus more for garnishing
salt and pepper


STEP 1 : Drain and rinse the black or red kidney beans. Place them in a large saucepan with half the water and garlic. Bring to the boil. Reduce the heat to low, cover and simmer until the beans are soft, about 11\2 hours.

STEP 2 : Drain and rinse the white beans. Put them in another saucepan with the remaining water and garlic. Bring to a boil, cover and simmer until soft, about 1 hour.

STEP 3 : Purée the cooked haricot or white beans in a food processor or blender. Stir in the vinegar, chilli peppers and half the spring onions. Return to the saucepan and reheat gently.

STEP 4 : Purée the other cooked beans. Return to the saucepan and stir in the lime or lemon juice, olive oil, coriander and the remaining spring onions. Reheat gently.

STEP 5 : Season both soups with salt and pepper. To serve, place a ladleful of each puréed soup in each soup bowl, side by side. Swirl the two soups together with a cocktail stick. If liked, garnish with extra chopped fresh coriander.

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