Mexican-style Bean Soup


  • 500g/1lb 2oz pinto beans, or mixed dried beans

  • 2 onions

  • 2 celery stalks

  • 2 large carrots

  • 3 garlic cloves

  • 3 tbsp sunflower or vegetable oil

  • bouquet garni of parsley sprigs, savory or thyme sprigs, 2 bay leaves and a rosemary sprig

  • 110g/4oz pancetta or bacon, or lardons, diced

  • 2 x 400g/14oz cans chopped tomatoes

  • 1 heaped tbsp cumin seeds

  • 1 tbsp dried oregano

  • salt and freshly ground black pepper

  • 60ml/2fl oz dry sherry

  • 1 lime

To serve
  • 150ml/5fl oz soured cream or crème fraîche

  • 1 avocado, diced at the last minute

  • 6 spring onions, thinly sliced

  • 2 red chillies, seeds removed, very finely chopped

  • small bunch coriander, roughly chopped

  • 1-2 limes, cut into wedges


Make A Mexican Wave With This Chilli-spiked Soup, Loaded With Avocado, Sour Cream And Spring Onions.

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