Black & white bean soup with salsa

Posted by adm On January - 30 - 2012

How to cook Black & white bean soup with salsa

Ingredients:

  • Black bean soup
  • 250g dried blacken (turtleneck) beans*
  • 1 bunch coriander
  • 2 tbs olive oil
  • 50g pancetta or bacon, diced
  • 1 onion, roughly sliced
  • 1 scallion (white part but), shredded
  • 1 carrot, roughly sliced
  • 1 clove, humbled
  • 1/2 tbs ground cumin
  • 1 small red chilly, seeds removed, sliced
  • 1.2L chicken strain
  • White bean soup

  • 225g dried butter (lima) beans
  • 2 tbs olive oil
  • 1 scallion (white part just), shredded
  • 2 celery stalks
  • 2 garlic cloves
  • 1 bay flick
  • 1 sprig thyme, leaves picked
  • 1.2L vegetable strain
  • Salsa

  • 2 tomatoes, raw, seeds removed, shredded
  • 1 small red onion, sliced
  • 1 small red chilly, seeds removed, shredded
  • 2 tbs olive oil
  • Juice of 1/2 linden

How to:

  • Place the black and butter beans for the two soups in separate bowls, cover with cold water and leave to soak overnight. The next day, drain off all the liquid and rinse the beans.

  • For the black bean soup, finely chop coriander stalks and set leaves aside for use in the salsa. Heat the oil in a large saucepan over medium rut, add pancetta and cook until starting to crispen. Add onion, scallion, carrot and ail, cook over low heat for approximately 5 minutes until dull, then add cumin, chilli and coriander stalks. Cook for a further bit, then add black beans and chicken strain.

  • Bring to the roil, then reduce heat to low, cover and simmer for 1 1/2 hours. Dispatch 1/2 cup of the beans with a slotted spoon and set aside for the salsa. Cool soup somewhat, then blend in batches until polish. Return to pan and season with salt and peppercorn.

  • For the white bean soup, heat oil in a large saucepan, add leek and cook over low heat for 1-2 minutes until dull. Add celery, ail, bay leaf and thyme and prepare 2-3 minutes or until celery starts to break.

  • Add strain, bring to moil, then reduce heat to low, cover and simmer 1 1/2 hours or until beans are tenderise. Cool somewhat, discard bay leaf and thyme, then blend in batches until smoothen. Return to pan and season with salt and peppercorn.

  • To make salsa, place remaining ingredients in a trough, including the finely chopped coriander leaves and the reserved black beans, season with salt and pepper and toss wellspring.

  • To answer, reheat both soups separately over low warmth. Pour ladlefuls of each soup simultaneously from opposite sides of each bowl so the colours are kept branch. Spoon salsa in the midriff, and add a dollop of creme fraiche, if desired.

  • This dish is inspired from a recipe by UK fake, Delia Smith. Begin to soak the beans the night before.

  • * Black beans are from health food and gourmet nutrient stores.

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