Monday, July 19, 2010

Chilli Hot Bean Soup

"A world in which many worlds are possible."
Zapatista slogan, via Michael Hardt and Antonio Negri, Commonwealth, 2009

Chilli hot bean soup or
Bishops Crown Red (Barbados) capsicum soup with Pintos/ Barlottis - another Meso-american inspired mash-up from the garden.

500 g Pintos/or Barlotti beans
Olive oil, organic
3 medium onions, chopped
6+ large cloves Russian Garlic (Allium Ampeloprasum) sliced or minced
500 g ripe Tomatoes, peeled, diced
350 g Bishops Crown Red peppers / any red Capsicum
4 fresh red hot chillies (know your variety!)
400 g Carrots
2 Zucchinis
500 ml hot vegetable stock/ water
Some Herbs: Bay leaves, Marjoram, Rosemary, Parsley
Ground black pepper

Soak beans overnight. Boil with 3 bay leaves and some pepper corns.

Cut onion finely and sauté in a large pot. Add chopped carrots, fry. Add the diced tomatoes and some herbs. Cover and simmer for a short time.

Cut and seed capsicums and chillies, cut into thin strips. Keep a bit of the capsicum aside. Toss in most of the garlic. Add to vegetable pot. Pour in as much stock so that all vegetables are covered.

When the beans are cooked, remove bay leaves and pour contents into the other pot. Add the finely cubed zucchinis. Simmer, add more stock if required. Shortly before serving, add the remaining garlic, capsicum and chopped parsley for of a dash of colour.

Serve with corn bread, a crisp green salad and a good conversation about inspiring books. Black Sapote for a cooling dessert.

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