Soup of the day:
This is a variation on the theme of "Moros y Cristianos" (Moors and Christians) - a dish normally made with black beans and white rice - but I have hijacked the idea for a soup made with black and white beans.
My soup was made with dried home-grown "Cherokee Trail of Tears" beans for the black element, and tinned Cannellini beans for the white. If like me you are using dried beans, it is best to soak them for several hours before cooking them.
100g cooked black beans
100g cooked white beans
1 medium onion, peeled and chopped
2 cloves of garlic, peeled and crushed
1 red chilli, de-seeded and cut into quarters
3 dried chipotle chillis, re-hydrated (soaking water retained)
1 litre chicken or vegetable stock
1 tbsp vegetable oil
1/4 tsp ground Cumin
Fry the onion gently with the oil in a large saucepan for a few minutes, until translucent but not brown
Add the garlic and Cumin and cook for one more minute
Add the stock, along with the chipotle chillis and the water in which they were re-hydrated
Add the beans
Bring to a boil and simmer, covered, for about 45 minutes
If the soup is too thin for your liking, remove the pan lid and allow some of the fluid to evaporate
Immediately before serving, lightly crush some of the beans to produce a creamier texture
Serve in large bowls, garnished with the red chilli, and accompanied by some crusty bread (Corn bread would also be nice, and very appropriate.)
The chipotle chilli gives this hearty soup a pleasantly smoky, warm flavour, without being too spicy. If you want spicy, add some more fresh red chillis during the cooking.
Afterthought: When we ate this soup, Jane commented that it could have been improved with the addition of some slices of soft, Frankfurter-style sausage. I agree. I'll remember that for next time! [Perhaps some home-smoked sausages like those I did the other day? They would combine brilliantly with the smoky chipotle.]