| 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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