| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 1 |
|
400 gram tin butterbeans; drained and rinsed |
| 1 |
|
Green chilli pepper |
| 1 |
|
Carrot; finely chopped |
| 1 |
|
Leek; white of |
| 1 |
|
Onion; diced |
| 2 |
|
Cloves garlic; crushed |
| 4 |
|
Rashers rindless smoked bacon; diced |
| 1 |
ts |
Coriander seeds; crushed |
| 1 |
ts |
Cumin seeds |
| 375 |
ml |
Chicken stock |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper |
| 6 |
|
Tomatoes; seeded and chopped |
| 1 |
cn |
Kidney beans; chopped |
| 1 |
|
Red onion; finely chopped |
| 1 |
oz |
Coriander; fresh |
| 1 |
oz |
Basil; fresh |
| 1 |
|
Juice of lime |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
FOR THE SOUP
FOR THE TOMATO SALSA
For the soup: Heat a large pan and dry fry the cumin and coriander
seeds. Crush in a pestle and mortar until a powder.
In the same pan add the olive oil, onion and garlic and sweat. Add the
chilli pepper, leek and carrot, then the bacon and ground spices and
cook for 1-2 minutes. Then add the butterbeans and stock and bring to
the boil, simmer for 10 minutes. Puree the soup in a food processor
or pass through a sieve.
Serve with creme fraich and flat leaf parsley.
For the tomato salsa: Mix all the diced ingredients together, season
with salt and pepper and drizzle with olive oil. Serve with the soup.
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