700 g (1.5 lbs) fresh Pinto beans
(400g/0.9 lbs shelled beans)
120g (4.2 ounces) spelt
3 garlic cloves
Rosemary, sage, bay
A pinch of ground chili (optional)
Extra virgin olive oil
1.5 l (51 US fl oz / 53 UK fl oz) Water
1 - Shell the beans and rinse them, eliminating the shells.
2 - Put them in a pot (preferably a clay pot) with 1 garlic clove, whole and peeled, bay leaf, a few rosemary sprigs and sage leaves.
3 - Pour water and set the pot with lid to boil over high heat with half tablespoon of coarse sea salt. When water boils, lower the heat and simmer for 40 minutes, until beans are tender.
4 - Turn off the heat, strain the beans keeping cooking water aside and eliminating herbs.
5 - Blend 3/4 of the beans with a couple of ladles of cooking water.
6 - Chop a tablespoon of rosemary needles and 2 garlic cloves taking care to remove the inner heart of garlic.
7 - Put the chopped mix in a clay pot with 3 tablespoons of extra virgin olive oil over medium heat and a pinch of ground chili to taste.
8 - When the oil sizzles, pour in the blended beans, the whole beans
9 - and the rest of cooking water.
10 - Add spelt when the soup starts boiling and cook about 30/35 minutes over low heat. Before serving adjust with salt if necessary.