few days before soak, sprout and cook black quinoa, borlotti beans, kidney beans, chickpeas
Use a large heavy cast iron pot...(i use my old 28cm Le Creuset) to make "sofrito" using equal amount of finely chopped carrots, fennel bulb, celery and 1 onion. Smash 3-4 fat garlic cloves and
add 3 small hot chorizo, diced into small cubes or pancetta, or omit if you are vegetarian
Heat gently lots of extra virgin olive oil (half a cup), add sofrito, some marjoram or any fresh herb from your garden, sprigs of parsley
Saute (and sweat) for 20-30 minutes on gentle heat, add oil if required
Add more EVOO...
Add 2-3 punnets of ripe red cherry tomatoes
Add 1 medium potato, diced into small cubes
Saute for 5-10 mins until tomatoes burst
Make sure nothing burnt...
Add 1 1/2 - 2 litre of good beef bone stock
Add 2 tbs Thermomix stock paste and/or the rind of parmesan cheese
Add your cooked beans, chickpeas... but not your quinoa!
a cup of tomato passata (in a bottle, not tinned please)
Cook until everything has gone very soft
Taste and season to your liking
Grate some good parmesan cheese
Add finely chopped slivers of cavolo nero or silver beet
Cook some more until cavolo nero is cooked.
Enjoy with serving of some cooked sprouted black quinoa in the bowl, mix through before eating and more shavings of parmesan, fresh grindings of black pepper, if desired