motorman & meliroq: deux vegans dans la cuisine

Bean Soup

soup
175 g/6 oz pinto beans
1.25 litres/2-1/4 pints water
175-225 g/6-8 oz carrots, finely chopped
1 large onion, finely chopped (we use yellow onions)
2-3 garlic cloves, crushed
1/2-1 chili, seeded and finely chopped (we use a serrano pepper)
1 litre/1-3/4 pints vegetable stock
2 tomatoes, peeled and finely chopped (we're too lazy to peel the tomatoes. The soup tasted fine with the skins left on)
2 celery sticks, very thinly sliced
salt and pepper
1 tablespoon chopped coriander/cilantro (optional)

croûtons
3 slices white bread, crusts removed
oil, for deep frying
1-2 garlic cloves, crushed

Soak the beans overnight in cold water; drain and place in a pan with the water. Bring to a boil and boil vigorously for 10 minutes. Lower the heat, cover, and, simmer for 2 hours, or until the beans are tender. Or...you could just a buy a 15 oz can of cooked pinto beans and save yourself the headache of soaking, boiling, and draining. It doesn't affect the taste, especially if you go for a low sodium product.

Add the carrots, onion, garlic, chili, and stock and bring back to the boil. Cover and simmer for a further 30 minutes, until very tender.

Remove half the beans and vegetables with the cooking juices and press through a strainer or process in a food processor or blender until smooth.

Return the bean purée to the saucepan and add the tomatoes and celery. Simmer for just 10-15 minutes, or until the celery is just tender, adding more stock or water as necessary.

Meanwhile, make the croûtons. Dice the bread. Heat the oil with the garlic in a small frying pan (skillet) and fry the croûtons until golden brown. Drain on paper towels.

Season the soup and stir in in the chopped coriander (cilantro), if using. Transfer to a warm tureen ans serve immediately with the croûtons. :: Serving soup in a "tureen" is just a suggestion!

Note: Pinto beans are widely available, but if you cannot find them or you wish to vary the recipe, you can use cannellini beans or black-eyed beans (peas) as an alternative.

posted by meliroq @ 2:37 PM