A little bacon goes a long way to adding richness and depth to the flavours in this hearty bean soup.
- 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 heat, add pancetta and cook until starting to crisp. Add onion, leek, carrot and garlic, cook over low heat for about 5 minutes until softened, then add cumin, chilli and coriander stalks. Cook for a further minute, then add black beans and chicken stock.
- Bring to the boil, then reduce heat to low, cover and simmer for 1 1/2 hours. Remove 1/2 cup of the beans with a slotted spoon and set aside for the salsa. Cool soup slightly, then blend in batches until smooth. Return to pan and season with salt and pepper.
- For the white bean soup, heat oil in a large saucepan, add leek and cook over low heat for 1-2 minutes until softened. Add celery, garlic, bay leaf and thyme and cook 2-3 minutes or until celery starts to soften.
- Add stock, bring to boil, then reduce heat to low, cover and simmer 1 1/2 hours or until beans are tender. Cool slightly, discard bay leaf and thyme, then blend in batches until smooth. Return to pan and season with salt and pepper.
- To make salsa, place remaining ingredients in a bowl, including the finely chopped coriander leaves and the reserved black beans, season with salt and pepper and toss well.
- To serve, reheat both soups separately over low heat. Pour ladlefuls of each soup simultaneously from opposite sides of each bowl so the colours are kept separate. Spoon salsa in the middle, and add a dollop of creme fraiche, if desired.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set