Pinto Beans and Caramelized Onion Soup with Chipotle.

November brings all the cravings for coziness to me, if I hesitated before to transition from summer to autumn, this month definitely leaves me with no choice as the days are much colder, and we are in need of layers, thicker socks and warm food that would warm not only our bodies but our souls too.

So when I found myself missing my Mum and cursing to dark early evenings, all I can dream of is a plate of my Mum freshly stewed pinto beans. If only I could have a plate of her beans that she would pour to me and my siblings lovingly and that we would enjoy by adding a bit of pico de Gallo and crema it was all we needed for lunch.

When I come back to reality and realise that not only I’m miles away from my Mum, but I haven’t soaked the pinto beans in time, so there is no way I could even make this happen if I wanted to , or maybe I can!

By using good quality canned pinto beans with no additives or preservatives and preferably organic, that I cook with a good amount of caramelised onions fried slowly in butter as If you were going to prepare onion soup (to concentrate all that rich flavour). But I then decide to add beans, chicken stock, a bit of chipotle paste (for a bit of heat and smokiness) and creme fraiche to create this tasty, spicy and creamy soup.

This bean soup recipe might take a shortcut in the preparation of the beans but it’s still prepared lovingly just in a more speedy way without compromising the flavour. Perfect served with a side of crusty bread and blanket on your legs, this would give you a bit of fuel to survive the cold weather ahead.

Serves 4

Ingredients:

3 white onions, (finely sliced).

1 leek, ( roughly chopped).

2 tsp rapeseed oil.

2 tsp of butter.

1 tsp chipotle flakes.

1 tin of organic pinto beans.

1 lt of chicken stock.

1 tbsp of chipotle paste ( you may add less if you prefer it less spicy).

1 bay leaf.

Maldon Salt and Black coarse pepper.

200 ml of full fat creme fraiche.

1 cup of fresh finely chopped coriander.

Method.

In a deep sauce pan heat up your oil and butter, add your sliced onions and leeks stir continuously and cook slowly until they soften up get a beautiful brown colour .

I then add the drained pinto beans and the chipotle flakes stir and mix the ingredients. Pour in the chicken stock, add the chipotle paste and bay leaf, season with maldon salt and black coarse pepper, stir and bring to a boil, cover with a lid and simmer on a lower temperature for about 20 minutes.

I then remove it from the heat and add the creme fraiche and finely chopped coriander, stir until the cream dissolves, taste and adjust seasoning if necessary.

Serve with more creme fraiche on top and finely chopped red chillies, don’t forget that piece of crusty bread on the side.