Recipes

Cuban Bean Soup

Preparation

Place the first 8 ingredients into a large saucepan, cover and bring to the boil.
Lower the heat and simmer for 15 minutes. Set aside.
Heat a non stick frypan and sauté bacon and chorizo sausage.
Stir into the cooked bean mixture.
Simmer for a further 10 minutes.
Garnish with coriander and serve with crusty bread.

Ingredients

1 x 440 can chickpeas drained & rinsed
1 onion, peeled and roughly chopped
2 bay leaves
1 tbsp each fresh parsley & thyme chopped
6 peppercorns
400 g (4) Pontiac potatoes, peeled and cut into 3cm cubes
1 litre chicken consommé
100 g lean bacon, chopped
100 g chorizo sausage, thinly sliced
1 tbsp fresh coriander, chopped

Serves 4-5