Yield: 8 servings
|500 grams||Pinto beans; or mixed dried|
|110 grams||Pancetta; bacon or lardons,|
|2 larges||Carrots; diced|
|2||Celery sticks; diced|
|4||Garlic cloves; chopped|
|3 tablespoons||Sunflower or vegetable oil|
|1||Heaped tbsp cumin seeds|
|1 tablespoon||Dried oregano|
|2||400 g tins chopped tomatoes|
|4 tablespoons||Dry sherry|
|Juice 1 lime|
|Salt and pepper|
|1 small||Spri rosemary; (optional)|
|150 millilitres||Soured cream or creme fraiche|
|1||Avocado; peeled, stoned and|
|; diced at the last|
|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|
FOR THE BOUQUET GARNI
1 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.