Mixed Bean Soup With Garlic Aioli Recipe

Written by Christopher Ellis • Posted on 25 October 2020 • Read time 4 mins

This soup is neither traditionally British nor Russian (as far as I know), maybe it’s a little French. Either way, it is very tasty for cold winters days.

This one is great if you have a slow cooker as you can add all the ingredients into it after step 5 and it will take care of itself. The slow cooking process will make it taste even better!

Leftovers can be reheated for 5 minutes in a pan to make a quick and tasty lunch.

Ingredients (Serves 3-4)

Tin cooked mixed beans x 1 tin (400g)
White onion x 1/2
Vegetable stock cube x 1
Preserved lemon x 1 (if you can’t find preserved lemon you can use a fresh one - if using fresh lemon for added flavour cut it in half and char it a little using a gas burner or chefs torch)
Fresh coriander
Dried bay leave x 2 • Fresh mint leaves x 6
Dried ground coriander x 1 tbsp
Dried ground cumin x 2 tsp
Fresh tomato (optional)
Dried thyme x 2 tsp
Sherry, white wine or balsamic vinegar x 1 tbspn
Slice of stale bread cut into 2cm cubes
Garlic cloves x 2
Mayonnaise x 3 tablespoons
Good quality olive oil
Sunflower oil
Salt and pepper

Method

To make the croutons, heat 3 tablespoons of sunflower oil in a large saucepan on a medium heat. Once the oil is hot add your cubed bread and fry until golden. Stir regularly to prevent burning. Once they turn golden tip them onto some kitchen towel and set them aside to cool.
Return your pan to the heat and toast your dried coriander and cumin for 10 seconds. Once the spices have been toasted drain you beans (save the can you will use this to measure water later) and add them to the pan along with a pinch of salt, some freshly ground black pepper and a teaspoon of olive oil. Increase the heat to high and cook the beans for 3 minutes stirring once halfway through.
Whilst the beans are cooking peel your garlic cloves, cut your tomato into 8 large pieces (if using one) and finely chop your onion, mint leaves and fresh coriander stalks.
Add your onion to the pan reducing the heat to medium and cook for a further 3 minutes stirring occasionally.
Add your remaining ingredients (the tomato, coriander stalks, mint leaves, thyme, garlic cloves, preserved lemon, vinegar and the stock cube) to the pan. Fill up your empty bean can with water and tip it into the pan.
Reduce the heat to low and put the lid on the pan, alternatively transfer all the ingredients over a slower cooker if using one.
Add 3 more tins worth of water to the pan or slower cooker and top with 5-6 tablespoons of the best quality olive oil you can find. Do not stir! The idea is to create a fat cap that traps the beans in the broth below. If you are not wanting to make this a vegetarian one then you can use other fats like duck fat or rendered ham fat which will add an even richer depth of flavour.
Leave it to cook for at least 2 hours or as long as you can wait. If using the slow cooker you can cook it on high for 3-4 hours or low for 8-10 hours. If you have time go for the 8-10 hour option. The slower and longer it cooks the better it will taste.
10 minutes before you are ready to serve it remove the preserved lemon, garlic and bay leaves. Discard the bay leaves but keep the lemon and garlic to one side.
Stir your soup and taste it to check if the seasoning needs adjusting.
Roughly chop your coriander leaves and add 3/4 of them to the soup.
In a small bowl mash the garlic cloves into a paste with a 1/4 of the preserved lemon. Let this cool for 5 minutes before mixing it with the mayonnaise to make a quick and easy aioli.
To serve, ladle the soup into bowls and top with a handful of your homemade croutons and a dollop of your quick aioli. If you are eating it for dinner, then I would suggest serving it with a fresh crusty bread roll. Delicious!