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CATEGORY CUISINE TAG YIELD
Grains, Meats 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 t Coriander seeds, crushed
1 t Cumin seeds
375 Chicken stock
2 T Olive oil
Salt and pepper
6 Tomatoes, seeded and chopped
1 Kidney beans, chopped
1 Red onion, finely chopped
1 oz Coriander, fresh
1 oz Basil, fresh
1 Juice of lime
1 T Olive oil

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2231
Calories From Fat: 1413
Total Fat: 158.5g
Cholesterol: 150.5mg
Sodium: 3618.8mg
Potassium: 3530.3mg
Carbohydrates: 154.8g
Fiber: 46.5g
Sugar: 28.6g
Protein: 66.5g


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