Spicy Chorizo and Bean Soup
Ingredients
250g haricot beans, soaked overnight (good quality)
2tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
2.5cm piece ginger, peeled and chopped
1 red chilli, split
1 red pepper, chopped
1tbsp paprika
2tsp tomato purée
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 sauté 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 tomato purée and cook again, stirring so that you are almost frying the purée.
4) Now add the drained beans and pour in half the hot chicken stock.
5) Bring to the boil, and then 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 further 30 minutes.
7) Season with salt and pepper.
8) To finish off, heat the 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.
