BBC Food - Recipes - Mexican-style bean soup
Make a Mexican wave with this chilli-spiked soup, loaded with avocado, sour cream and spring onions.
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Cooking tools:
- Immersion blender
- Citrus press
- Pot
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Wooden spoon
- Ladle
- Serving bowl
- Stove
Ingredients
- 500g/1lb 2oz pinto beans, or mixed dried beans
- 2 onions
- 2 celery stalks
- 2 large carrots
- 3 garlic cloves
- 3 tbsp sunflower or vegetable oil
- bouquet garni of parsley sprigs, savory or thyme sprigs, 2 bay leaves and a rosemary sprig
- 110g/4oz pancetta or bacon, or lardons, diced
- 2 x 400g/14oz cans chopped tomatoes
- 1 heaped tbsp cumin seeds
- 1 tbsp dried oregano
- salt
- freshly ground black pepper
- 60ml/2fl oz dry sherry
- 1 lime
- 150ml/5fl oz soured cream or crème fraîche
- 1 avocado , diced at the last minute
- 6 spring onions , thinly sliced
- 2 red chillies, seeds removed, very finely chopped
- small bunch coriander , roughly chopped
- 1-2 limes , cut into wedges
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