This month's recipe comes from a special guest - my lovely friend Katy over at Minno Kitchen!
"I am so happy to be sharing this recipe with you all – Minno Kitchen cooks up indulgently healthy feasts that bring people together; from dinner parties & small celebrations through to weddings & big events our food is full of love & is created to share.
As the weather is turning & the leaves drop this recipe is a perfect nod to all things Autumnal – leeks & onions are ready for harvesting & cooking them until caramelised adds a lovely sweet depth to this soup. This is a hearty bowl so makes a filling lunch or a quick supper & is especially delicious with some cheese on toast to dunk into it!
I would love to know how you get on with this recipe – images shared to my Instagram @minnokitchen would be fab!
Lots of love, Katy x"
Makes 6-8 bowls
What you will need
A big knob of butter
Splash of olive or rapeseed oil
A sprinkle of chipotle chilli flakes
800g (2 tins) of pinto beans
1 litre good quality chicken stock
200ml crème fraiche
For an extra punch of spice – a dollop of chipotle paste or chipotle Tabasco
To sprinkle on the top
Chopped fresh coriander
A sharp knife
A heavy bottomed saucepan
What you need to do
- Begin by finely slicing the onions & leek – pop them into the pan with the butter, oil & a generous sprinkle of sea salt. Simmer them on a medium-low heat for about 30 minutes or until they are a lovely brown colour.
- Next drain the pinto beans & add these to the onions along with chilli flakes & chicken stock, bring to the boil & simmer for 20 minutes before adding the crème fraiche & stirring – add the dollop of chipotle paste or tabasco at this point if you would like it a little spicier. Bring back up to hot then serve, sprinkle with the fresh coriander & slurp.