This soup is dramatic and delicious. The chilli and garlic give it a really strong flavor that’s also full of goodness. If you find dried beans too time consuming to cook, feel free to use canned beans.
- Boil the beans for 10 minutes then drain. Rinse the saucepan to get rid of any remaining residue and return beans to pan.
- Add the stock and bay leaves. Cover and simmer on low until tender. Warning, this will take approximately 1.5 to 2 hours. Add additional stock if necessary during this process.
- Heat the oil in a large frying pan and add the onion and chillies. Cook on low for approximately 4 minutes and add the garlic. Cook for a further one minute.
- Add the chopped tomatoes to this mixture and stir together. Set aside.
- Once the beans are fully cooked, add the tomatoe mixture to the beans and stock. Simmer for 5 minutes and remove from heat.
- Let cool and strain beans. Discard bay leave and return stock to pan.
- Place the beans and vegetables in a food process with a little reserved stock and blend on high for approximately 1 minute until smooth.
- Place this mixture back in the pan with the reserved stock and mix together. Gently heat through and serve immediately.
- Garnish with a few finely chopped spring onions and a dollop of crème fraiche.
I can never remember to soak beans overnight but it’s not actually necessary. By rinsing the beans in cold water and boiling on high for 10 minutes - without any other ingredients - you’ll get the same effect.
Another trick to help get rid of the bloating and wind caused by eating beans is to add a small piece of chopped ginger to the water when boiling. Rapeseed oil may also be considered a healthy choice because it is rich in unsaturated fatty acids.
Black turtle beans or aduki beans work well with this soup, but you can also make this recipe into a red bean soup and use red kidney and pinto beans.