Bean and chorizo soup

A warming and satisfying lunch made with haricot beans and red chilli

If you forget to soak the beans overnight, resort to fast soaking. Cover with boiling water and soak until the water cools. Keep draining and replacing with more boiling water. The beans should be plumped in a couple of hours but the cooking time may need to be increased.

Ingredients

• 250g haricot beans, soaked overnight

• 2tbsp olive oil

• 2 onions, chopped

• 2 garlic cloves, chopped

• 2.5cm piece ginger, peeled and chopped

• 1 red chilli, split

• generous pinch of saffron

• 2tsp tomato purée

• 2 litres hot vegetable stock

• 200g lentils

• salt and fresh black pepper

• 200g hot chorizo sausage, chopped

• handful fresh coriander, chopped

Directions

1) Soak the haricot beans overnight in plenty of cold water; drain them when ready to cook. 2) Heat the oil in a large pan and sauté the onions, garlic, ginger and chilli until the onions are translucent.

3) Add the saffron and cook for a minute or two, then add the tomato purée and cook again, stirring so that you are almost frying the purée.

4) Now add the drained beans and pour in half the hot vegetable stock.

5) Bring to the boil, then cover the pan and simmer for one and a half hours or until the beans are tender.

6) Add the lentils and the remaining litre of stock and cook for a further 30 minutes.

7) Season with salt and pepper.

8) To finish off, heat the chopped chorizo in a hot pan and scatter over the soup with the coriander just before serving.

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