Brazilian bean soup with chorizo and salami

Voor 4 personen

• 350 g dried brown beans, soaked overnight in a large dish of water
• 1,5 l water
• 50 g butter
• 1 medium-sized onion, finely chopped
• ½ carrot, diced
• ½ leek, sliced into half rings
• 1 large clove garlic, finely chopped
• 50 g tomato paste
• 12 sprigs fresh thyme, just the leaves
• 5 sage leaves, finely chopped
• ½ Spanish red chili, finely chopped
• 3 bay leaves
• 100 g chorizo, diced
• 75 g salami, diced
• 5 sprigs leaf parsley, finely chopped
• ½ lime, juice
• sea salt
• —
• spring onions
• sour cream

Rinse the softened kidney beans in a colander. Put them in a pan and add water until they are completely covered. Bring to a boil on high heat with a teaspoon sea salt. Remove possible foam and add the bay leaves. The beans are done when they are soft (75-90 minutes). Drain the beans and safe the cooking water.

Heat the butter in a pan and fry the onion, leek, red chili and garlic with a pinch of sea salt. Add the thyme, sage, tomato paste, the chorizo and salami and the beans. Add the cooking water until everything is covered. If necessary, add extra tap water. Bring to a boil again, give it a good stir and turn of the heat. Then add the parsley and season the soup with lime juice and sea salt. Put the soup in bowls and garnish with sour cream and spring onions.