Tomato and Bean Soup (Avas)

Serves 4

For years, this was the fast food of Jerusalem and it gained cult status and a place in the heart of those who grew up there at a certain time.

This is a Guest Recipe from Honey & Co., Financial Times

Traditionally served with plain white rice to make it a substantial meal for a busy day, this is a great winter soup.

Ingredients

300g small white beans soaked. We use vanilla beans but coco beans and haricots work just as well. Note that cooking times may vary a little

Plenty of cold water

2 bay leaves

1 tbs ground cumin

1 tsp turmeric 

1 tbs paprika

1 jar tomato passata (500g)

1.5l water

AND THIS IS WHAT YOU DO.....

1. Soak the beans with plenty of cold water and the bicarbonate of soda overnight or for at least six hours at room temperature.
   
   
2. Strain and wash.
   
   
3. Heat the oil in a large saucepan on a medium heat, and add the salt and onions.
   
   
4. Sauté for about 6-8 minutes till the onions are soft and translucent.
   
   
5. Add the bay leaves and the beans and mix well, then add the spices, passata and water.
   
   
6. Increase the heat, bring to a boil and skim off the foam that comes to the top.
   
   
7. Reduce the heat to really low and simmer for about an hour or until the beans are super soft.
   
   
8. You may wish to add a little water to get the consistency you like — but we prefer to have it rather thick with a bowlful of plain rice.