Las Pocholas bean stew

Ingredients

• 1¾ fl oz (50 ml) olive oil with two cloves of sliced garlic
• 1 onion
• 1 green pepper
• 1 carrot
• 2 tomatoes
• 2¼ lb (1 kg) shelled pochas (alternatively use cannellini or haricot beans)
• 3 whole cloves of garlic, peeled
• pinch of salt
• pinch of sugar
• 1 tbsp chives, finely chopped, to garnish
• 12 guindillas (pickled chilli peppers)

1. Fry two cloves of sliced garlic in 50 ml (1¾fl oz) of olive oil, and remove the garlic. Reserve the garlic-infused oil.
2. Peel and chop the onion, green pepper, carrot, and two tomatoes into large pieces (so that it will be easy to remove them once cooked).
3. Put the beans in a large saucepan with the three whole garlic cloves, the salt, the chopped vegetables and tomatoes, and cover with water. Bring to the boil, then reduce the heat and simmer for about 20 minutes.
4. Remove the vegetables, garlic cloves and tomato pieces from the beans, puree them and return them to the saucepan.
5. Bring the mixture to the boil and add the garlic-infused oil.
6. Add a pinch of sugar and stir.
7. Garnish with chopped chives and serve with guindillas.