Judy’s White Bean Soup With Chilli Oil

recipe image


  • 500g dried butter bean
  • 2 tbsp vegetable oil
  • 1medium onion, chopped
  • 1 garlic clove, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1.4l hot vegetable inventory
  • 2 bay leaves
  • 2-3 sprigs fresh thyme, plus further
  • chilli oil, for drizzling


  • STEP 1

    Keep the entire butter beans in a massive bowl and conceal with a good deal of frigid water so they’ve room to swell up. Leave to soak in a single day.

  • STEP 2

    Drain the beans. Shuck off and discard the skins by pinching the beans between finger and thumb – it’s a laborious job, nonetheless worth it. Keep the beans in a colander, rinse and shake off the extra water.

  • STEP 3

    Heat the oil in a pan and fry the onion and garlic for 1-2 minutes. Tip in the carrots and celery and fry gently for 2-3 minutes. Add the beans, inventory, bay and thyme with some pepper, and exclaim to the boil. Lower the warmth, conceal and simmer for 20-25 minutes, skimming off any scum, till the beans are soft. Frigid for 10 minutes, discard the bay and thyme, then whizz the soup in a meals processor till relaxed. (That you can per chance likely possess to attain this in batches.)

  • STEP 4

    Return the soup to the rinsed pan and exclaim to the boil. Review for seasoning, then reduction with a drizzle of chilli oil and a sprinkling of thyme leaves.

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