Bean Soup

Ingredients

400 g dry white beans such as haricot beans, soaked overnight 1 litre stock or water 150 g onions, chopped 100 ml olive oil 2 tablespoons tomato pure Chilli powder, to taste 1 tablespoon mint, chopped or 1 tsp dried mint 1 tablespoon parsley, chopped Salt, to taste

Method
1. 2. 3. 4. Boil beans in hot water in an uncovered pan for 5 minutes. Rinse and boil for another 15 minutes, covered, in the hot stock or water. Saut the onion in the olive oil until it turns golden. Add 2 tablespoons bean stock from the pot along with the tomato pure, and chilli powder for taste. 5. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pan containing the beans. 6. Cover, and simmer for 2 hours over low heat, stirring in the salt, mint and parsley just before the end of the cooking time. 7. Serve hot.