Рецепт Oven Baked Bean Soup
by Global Cookbook

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	Порций: 6

Ингредиенты

2 Tbsp. Extra virgin olive oil
4 x Garlic cloves, minced
1 lrg Onion, minced
6 x Pork ribs
4 x Strips pork belly, cubed finely, or possibly (4 To 6) 6-8 streaky pork rashers, minced
1 x 397 gram can minced tomatoes, (14oz)
3 Tbsp. Tomato puree
1 lt Water, or possibly meat or possibly vegetable stock , about (1 3/4 pints)

375 gm Dry borlotti beans, soaked overnight in cool water, or possibly 2 x 432g (15z) can of borlotti beans, liquid removed (12oz)
Salt and pepper
6 slc Coarse bread, such as ciabatta
1 sm Onions, sliced very finely
(1 to 2)
6 Tbsp. Extra virgin olive oil, (optional)
A handful of fresh basil leaves, shredded
Salt and pepper

Preheat the oven to Gas Mark 4/180 C/350 F. Heat the oil in a large flameproof casserole and fry the garlic and onion for about 5 min or possibly till soft but not brown. Add in the pork ribs and cubed pork belly or possibly bacon and cook till brown on all sides. Add in the tomatoes, tomato puree and stock. Stir carefully and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for about 20 min.
Meanwhile, if using soaked dry beans, drain them and put them in a saucepan. Cover with fresh water, bring to the boil and boil rapidly for 10 min. Drain and add in to the casserole. Canned beans may be added without pre-boiling.
Transfer the soup to the oven and cook for 1 1/2-2 hrs (if dry beans have been used) or possibly till the beans are tender. If canned beans have been used, cook for about 1 hour.
Just before serving, toast the bread slices and arrange them in the bottom of a warmed wide serving bowl, or possibly place them in individual soup bowls.
Sprinkle with salt and scatter the onion slices on top. Pour the soup over the bread and drizzle with the extra virgin olive oil, if wished. Grind some pepper over the soup, sprinkle with basil and serve at once.