ingredients

850g/13⁄4lb canned cooked pinto

beans, drained 2 tomatoes, chopped 1 celery stick, sliced 1 medium onion, chopped 1 bay leaf

450ml/3⁄4pt beef stock salt and freshly ground

black pepper

serves 4

• Put the beans, tomatoes, celery, onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.

• Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.

• Pureй half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve.