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How to make Black and white bean soup with salsa

Yield = 6
Prep time: 6:20
Cook time: 1:50
Total time: 8:10

Ingredients

  • Black bean soup
  • 250g dried black (turtle) beans*
  • 1 bunch coriander
  • 2 tablespoons olive oil
  • 50g pancetta or bacon, diced
  • 1 onion, roughly chopped
  • 1 leek (white part only), chopped
  • 1 carrot, roughly chopped
  • 1 garlic clove, crushed
  • 1/2 tablespoon ground cumin
  • 1 small red chilli, seeds removed, chopped
  • 1.2L chicken stock

White bean soup

  • 225g dried butter (lima) beans
  • 2 tablespoons olive oil
  • 1 leek (white part only), chopped
  • 2 celery stalks
  • 2 garlic cloves
  • 1 bay leaf
  • 1 sprig thyme, leaves picked
  • 1.2L Massel vegetable liquid stock

Salsa

  • 2 tomatoes, peeled, seeds removed, chopped
  • 1 small red onion, chopped
  • 1 small red chilli, seeds removed, chopped
  • 2 tablespoons olive oil
  • Juice of 1/2 lime

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.
  • Step 5 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.
  • Step 6 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.
  • Step 7 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.