Kuehne June 2019

Spicy Chorizo & Bean Soup

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Ingredients

  • 250g haricot beans, soaked overnight (good quality)
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic gloves, chopped
  • 2.5cm piece ginger, peeled and chopped
  • 1 red chilli, split
  • 1 red pepper, chopped
  • 1 tbsp paprika
  • 2 tsp tomato puree
  • 2 litres hot chicken stock
  • 200g lentils
  • Salt and fresh black pepper
  • 200g fat prawns
  • 200g hot chorizo sausage, chopped
  • Handful fresh coriander, chopped
  • Handful of flat leaf parsley, chopped

Method

  1. Soak the haricot beans overnight in plenty of cold water; drain them when ready to cook.
  2. Heat the oil in a large pan and saute the prawns, onions, garlic, ginger and chilli until the onions are translucent.
  3. Add the paprika and cook for a minute or two, then add the tomatoe puree and cook again, stirring so that you are almost frying the puree.
  4. Now add the drained beans and pour in half the hot chicken stock.
  5. Bring to the boil, and cover the pan and simmer for one and a half hours or until the beans are tender.
  6. Add the lentils and the remaining litre of stock and cook for a furthur 30 minutes.
  7. Season with salt and pepper.
  8. To finish off, heat chopped chorizo in a hot pan and scatter over the soup with the coriander just before serving. Serve with crusty bread and a small green salad.
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