TO DRINK: De Grendel Pinot Gris 2009, with crisp acidity that perfectly matches the buttery beans.
Four-bean winter comfort soup with cheesy onion croutons
Ingredients
- 200g dried cannellini beans
- 200g dried butter beans
- 225g dried red kidney beans
- 225g dried black-eyed beans
- 2 litres water
- 30ml (2 tbsp) salt
- 1 onion, finely sliced
- 2 leeks, chopped
- 4 garlic cloves, minced
- 5ml (1 tsp) chilli powder
- 1 x 410g tin chopped tomatoes
- 30ml (2 tbsp) lemon juice
- 500ml (2 cups) bacon, diced
- sea salt and freshly ground black pepper, to taste
- CROUTONS
- 1 onion, finely sliced
- 60ml (¼ cup) Gruyère, freshly grated
- 1 baguette, cubed and toasted
Instructions
1
Rinse the beans and place in a large pot. Cover the beans with salted water and leave to soak overnight.
2
Next day, drain the beans, rinse, add the water and salt and simmer on low heat for 2 – 3 hours.
3
In a frying pan, lightly brown half the onion with the leeks, garlic, chilli, tomatoes, lemon juice and bacon for a few minutes. Add to to the beans and simmer for 45 minutes. Season.
4
For the croutons, fry the onions in a hot pan until brown and crispy. Place the fried onions and Gruyère on top of the crispy toast cubes.
5
Serve the soup in bowls, topped with the hot crispy croutons.
