Super Bean Soup for Bean Soup Lovers

Ingredients:

Prep. time 25 min.
Serves 5

• 4 cups cooked Peruano beans
• 1 cup Black Beans
• 1 stick, celery, small
• 1/4 white onion
• 1/2 teaspoon dried oregano
• 1 clove garlic, small
• 1 tomato
• 1 tablespoon butter
• 1/2 branch fresh parsley
• 1 tbsp. chives
• Salt and green pepper
• 3 tbsp creme fraiche
• white cheese for the topping, cut into small cubes
• 1/2 cup of vegetable broth, you can use chicken broth if not vegetarian or water if you have non.
• 2 strips bacon, previously chopped and fried (optional)

1. Toss the beans, celery, onion, oregano, garlic, tomato, butter, parsley, broth and chives into the blender. Salt and pepper to taste. Blend until smooth and serve in a pot at medium-high heat. Add the creme fraiche and stir until it completely blends, then cover for 15 minutes. Finally, toss in the bacon and serve. Add a parsley leaf and some white cheese cubes on top for decoration.

P.S. You can add 1/2 a red bell pepper, previously roasted, to the blender mix for a slight variation

Best Picadillo Ever

Ingredients:

Serves 4
Prep. time: 20 min

• 350gr ground Sirloin
• 1/2 red bell pepper
• 1/2 white onion
• 5 slices bacon
• 1 stick, celery
• 1 garlic clove
• 2 chopped tomatoes
• A handful green beans
• 8 sp. creme fraiche
• Green pepper
• Black pepper
• Olive oil
• 1 piece French Lettuce
• 1 yellow hot chilli
• soft corn tortillas or tostadas

1. In a wok, over medium-high heat, stir-fry the onion, garlic, celery and bacon until golden brown, adding salt and black pepper to taste.Add the ground Sirloin along with the half bell pepper, the yellow chilli, and green beans, all finely chopped, keep stirring for a few minutes.

2. On a plate, make a bed using the lettuce, sprinkle it with olive oil and green pepper.

Serve the picadillo mix on top and top it with 2 spoonfuls of creme fraiche.

3. Enjoy as tacos or on tostadas for a delicious experience!

Fish n Chards

Ingredients:

2 servings
prep. time about 40 minutes

• 16 chard leaves
• 2 white fish fillets
• 1 clove garlic
• 1 stick celery
• 4 tomatoes
• 1/2 medium onion
• salt and green pepper
• 1/2 cup chicken broth (optional)

1. Blend the tomatoes, celery, onion, garlic and chicken broth (if non at hand, use water just to make it easier on the blender). In a wok (or pan) boil the mix until it becomes orange and half the liquid evaporates (over high heat). Salt to taste.

2. Toss the chards inside the wok and stirr untl they mix in with the sauce (over medium heat). Chards are mostly water so you'll have to wait a few minutes for it to evaporate. As the sauce thickens, place the fillets on top and add salt and pepper. Cover until fish is done and sauce is thick (about 20 min).

Don't worry about the fish staying in there for too long, the more the merrier as the sauce will thicken and the flavour will become stronger, just make sure not all the liquid's gone or the sauce and chards will burn! If it evaporates way too fast and fish is not done yet, ust add another half cup of water and let it boil for ten more minutes. Keep the lid on until fish is done so it doesn't go dry.

3. Serve with fried beans and a couple of slices of bread. Not quite a looker, but it surely makes up for it with flavor!