| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | American | Grigson | 8 | Servings |
INGREDIENTS
| 500 | g | Pinto beans, or mixed dried |
| beans | ||
| 110 | g | Pancetta, bacon or lardons |
| diced | ||
| 2 | Onions, chopped | |
| 2 | Carrots, diced | |
| 2 | Celery sticks, diced | |
| 4 | Garlic cloves, chopped | |
| 3 | T | Sunflower or vegetable oil |
| 1 | Heaped tbsp cumin seeds | |
| 1 | T | Dried oregano |
| 2 | 400 g tins chopped tomatoes | |
| 4 | T | Dry sherry |
| Juice 1 lime | ||
| Salt and pepper | ||
| 3 | Sprigs parsley | |
| 2 | Sprigs thyme | |
| 2 | Bay leaves | |
| 1 | Spri rosemary, optional | |
| 150 | Soured cream or creme | |
| fraiche | ||
| 1 | Avocado, peeled stoned and | |
| diced at the last | ||
| minute | ||
| 6 | Spring onions, thinly sliced | |
| 2 | Red chillies, deseeded and | |
| very | ||
| finely chopped | ||
| A small bunch of coriander | ||
| roughly chopped | ||
| 2 | Limes, cut into wedges |
INSTRUCTIONS
Tie the herbs for the bouquet garni together with a length of string. Soak the beans for four hours and drain thoroughly. 2 Sweat the pancetta, onions, carrots, celery, garlic and bouquet garni in the oil over a low heat for 10-15 minutes. 3 Add the beans and enough water to cover by about 7.5cm/3in. Boil hard for 10 minutes, reduce the heat and simmer gently for 1-2 hours while covered, until the beans are very tender. 4 Add the cumin, oregano, tomatoes, sherry, lime juice, salt and pepper. Simmer for 30 minutes, stirring occasionally with a wooden spoon and crushing the beans against the side of the pan, until you have a thick soup, studded with whole beans. 5 Remove the bouquet garni. Taste and adjust the seasoning (starchy beans appreciate plenty of salt). 6 Reheat the soup thoroughly when ready to serve, adding a splash of water if it seems overly thick. Put all the serving bits and bobs into small bowls and arrange in the centre of the table. 7 Ladle the hot soup into bowls and pass around, while the garnishes can be served from another set of bowls. Converted by MC_Buster. Recipe by: Sophie Grigson's Herbs Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 0mg
Sodium: 310.2mg
Potassium: 481.8mg
Carbohydrates: 27.8g
Fiber: 8.5g
Sugar: 2.8g
Protein: 7.8g