Sopa de avikas: White bean soup with tomatoes and chilli
Ingredients
300 g (1 ½ cups) dried gigantes, cannellini or butter (lima) beans
2 garlic cloves, finely chopped
l large onion, chopped
1 small red chilli, de-seeded and finely chopped
250 g (9oz) ripe tomatoes, peeled and chopped
0.5 tsp dried oregano
2 bay leaves
large handful of flat-leaf parsley, finely chopped
4 tbsp extra virgin olive oil
salt and freshly ground black pepper
lemon wedges, to serve
Instructions
1. Soak the beans overnight, then drain.
2. Place the beans in a large saucepan with 1.25 litres (5 cups) water
and bring to the boil.
3. Add the garlic, onion, chilli, tomatoes, oregano, bay leaves and half of the parsley.
4. Cover and simmer for 1.5 – 2 hours or until the beans tender, adding a little hot water if the soup seems too thick. Add the remaining parsley and
simmer for 5 more minutes.
5. Just before serving, stir in the olive oil, season with salt and black pepper and serve hot, with lemon wedges on the side.