Mexican-style bean soup

Mexican-style bean soup
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  • 2 onions
  • 2 large carrots
  • 3 garlic cloves
  • 1 avocado, diced at the last minute
  • small bunch coriander, roughly chopped
  • 1-2 limes, cut into wedges
  • 3 tbsp sunflower or vegetable oil
  • + 13 more ingredients
    • 500g/1lb 2oz pinto beans, or mixed dried beans
    • 2 celery stalks
    • 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 and freshly ground black pepper
    • 60ml/2fl oz dry sherry
    • 1 lime
    • 150ml/5fl oz soured cream or crème fraîche
    • 6 spring onions, thinly sliced
    • 2 red chillies, seeds removed, very finely chopped

1. Soak the beans for four hours (or overnight) in a bowl of cold water, then drain thoroughly in a colander. 2. Roughly chop the onion, celery and carrots. Peel and chop the garlic. 3. Heat the oil over a low heat in a large, heavy-based pan with a lid. Add the onions, carrots, celery, garlic ...

View full recipe at SpringPad


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