Smokey Bean Soup


2 tins of Kidney beans, rinsed
2 tsp dried oregano
2 tbsp Olive Oil
1 portion of 'Roast Tomato Sauce' (see recipe on this page)
1 or 2 whole dried Chipotle, de-stalked
2 whole Pasilla (or Ancho or Mulato), de-stalked.
200g strong cheddar cheese


Soak the Chipotle for 30 minutes in slightly-cooled boiled water in a small dish (just enough water to cover). De-stalk and rehydrate the Pasilla, Anch or Mulato in the same way. Add all ingredients except the cheese to a pan on a low heat.

Add some of the water used to rehydrate the chilli and Cook on a simmer for 10 minutes. Liquidise the soup and strain through a medium sieve.

Return to the saucepan to reheat, add the cheese and serve when melted and back to a simmer.