Spicy Chorizo and Bean Soup

Cooking Time

Ingredients

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Ingredients

  • g haricot beans, soaked overnight
  •   2 tbsp olive oil
  •   2 tbsp olive oil
  •   2 garlic cloves, chopped
  •   2.5cm piece ginger, peeled and chopped
  •   1 red chilli, split
  •   1 red pepper, chopped
  •   1 tbsp paprika
  •   2 tsp tomato purée
  • ml hot chicken stock
  • g lentils
  •   Salt and fresh black pepper
  • g fat prawns
  • g hot chorizo sausage, chopped
  •   Handful fresh coriander, chopped
  •   Handful of flat leaf parsley, chopped

Method

  • 1

    Step 1

    Soak the haricot beans overnight in plenty of cold water; drain them when ready to cook.
  • 2

    Step 2

    Heat the oil in a large pan and sauté the prawns, onions, garlic, ginger and chilli until the onions are translucent.
  • 3

    Step 3

    Add the paprika and cook for a minute or two, then add the tomato purée and cook again, stirrng so that you are almost frying the purée.
  • 4

    Step 4

    Now add the drained beans and pour in half the hot chicken stock.
  • 5

    Step 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

    Step 6

    Add the lentils and the remaining litre of stock and cook for a further 30 minutes.
  • 7

    Step 7

    Season with salt and pepper.
  • 8

    Step 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.

Ingredients

  • 250 g haricot beans, soaked overnight
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 2.5cm piece ginger, peeled and chopped
  • 1 red chilli, split
  • 1 red pepper, chopped
  • 1 tbsp paprika
  • 2 tsp tomato purée
  • 2000 ml hot chicken stock
  • 200 g lentils
  • Salt and fresh black pepper
  • 200 g fat prawns
  • 200 g hot chorizo sausage, chopped
  • Handful fresh coriander, chopped
  • Handful of flat leaf parsley, chopped