Instructions: 1 Tie the herbs for the bouquet garni together with a length of string.

Soak the beans for four hours and drain thoroughly.

2 Sweat the pancetta, onions, carrots, celery, garlic and bouquet garni in

the oil over a low heat for 10-15 minutes.

3 Add the beans and enough water to cover by about 7.5cm/3in. Boil hard for 10 minutes, reduce the heat and simmer gently for 1-2 hours while covered, until the beans are very tender.

4 Add the cumin, oregano, tomatoes, sherry, lime juice, salt and pepper.

Simmer for 30 minutes, stirring occasionally with a wooden spoon and crushing the beans against the side of the pan, until you have a thick soup, studded with whole beans.

5 Remove the bouquet garni. Taste and adjust the seasoning (starchy beans

appreciate plenty of salt).

6 Reheat the soup thoroughly when ready to serve, adding a splash of water

if it seems overly thick. Put all the serving bits and bobs into small bowls and arrange in the centre of the table.

7 Ladle the hot soup into bowls and pass around, while the garnishes can be served from another set of bowls.

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