Sopa Campesina
A simple soup that seems way more indulgent than it actually is - in large part on account of the heirlooms that go into it. A dish like this made with bog-standard ‘commodity’ beans will be a profound disappointment
1/2 onion, chopped medium
2 cloves garlic, crushed
1 tablespoon olive oil
250g Moro beans, cleaned and rinsed
Sea salt
3 corn tortillas, preferably a little stale, cut into very thin strips
Oil for frying
1 teaspoon dried marjoram
Limes for garnish
In a large pot, saute the onion and garlic in the olive oil on medium heat until soft, about 6 to 8 minutes. Add the beans and enough water to cover the beans by 2in/5cm water. Turn the heat to high and bring to a full, rapid boil for 15 minutes. Turn the heat to low and allow the beans to gently simmer. Make sure the beans are always covered by about 2in/5cm of liquid, adding new water as needed. Cold water can ‘seize’ the beans and slow down the cooking process, so it’s best to have a kettle or a pan with warm water on hand to add as needed. After about an hour, the beans should begin to soften. Add a tablespoon of sea salt and allow the beans to continue cooking until done. Total time will be 1½ to 3 hours. If it’s taking too long, turn up the heat.
While the beans are cooking, heat the oil in a frying pan and fry the tortilla strips in the hot oil until crispy. Allow them to drain on paper towels and salt generously.
When the beans are soft, correct the seasoning and add the teaspoon of marjoram. Ladle into bowls and top with the tortilla strips. Serve with limes.