Bold Bean Co

Directions

1. step 1

   First make the curried crispy butter beans. Preheat the oven to 220°C (fan 200°C/gas mark 7). Use a clean tea towel or paper towel to absorb moisture from the beans; you want them to be as dry as possible. Toss the dried beans with the oil, curry powder, turmeric, cayenne and a pinch of salt and then spread them on a baking tray. Bake for 30-35 minutes until golden brown and crispy. The exact time will depend on the beans you use and your oven, so start checking after 20 minutes.

2. step 2

   To make the soup, heat the olive oil in a heavy-based pan over a medium-high heat. Add the shallot and fry for4-5 minutes until softened. Add the garlic and cook for a further 1-2 minutes.

3. step 3

   Add the kale or greens of choice and stir until the colour changes to a vibrant green as it softens. Add the stock and the remaining butter beans and the reserved bean stock, and bring to a gentle simmer until the kale is cooked (it should be done within a few minutes).

4. step 4

   Using a stick blender, or pour the soup into a blender, and blitz until smooth. I like this soup to be quite thick, but if you prefer a thinner soup, add more stock.

5. step 5

   Pour the soup back into the pan and stir in the miso allowing the residual heat to dissolve the miso. Taste and adjust the seasoning.

6. step 6

   Ladle the soup into bowls and top with the crispy butter beans - the new crouton!