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Black Bean Soup

Writer's picture: Jo AndersonJo Anderson

Suggested by Judith Plumley




Delicious and filling on a cold day, our recipe recommends serving with a shot of dry sherry!


Prep Time: 20 minutes

Cook Time: 3 hours


Ingredients

For the soup

  • 50ml rapeseed oil

  • 2 large onions, diced

  • 4 fat cloves of garlic chopped

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp dried oregano

  • 1 bay leaf

  • 225g dried black turtle beans soaked in water overnight then drained

  • 2 x 400g tins chopped tomatoes

  • 1 tbsp tomato puree

  • 1 scant teaspoon tabasco

  • 1 bunch fresh coriander, chopped

  • 1.75 litres vegetable stock (35g vegetable bouillon powder in 1.75 litres hot water)

  • salt and pepper to taste


For the garnish

  • 110g sour cream

  • 2 tomatoes, diced

  • 1 avocado peeled and diced

  • 1 tbsp lemon juice

  • A few fresh coriander leaves


Method

  • Heat the oil in a large pan and saute the onion and garlic for 5 minutes until soft but not brown

  • Stir in the spices, dried oregano, bayleaf and beans and saute for 5 minutes

  • Add the tinned tomatoes, tabasco, fresh coriander and vegetable stock. Bring to the boil, then simmer very gently for 3 hours

  • Discard the bayleaf, put aside half of the beans and puree the remainder of the soup until smooth.

  • Put through a sieve into a clean pan, add the reserved beans and season to taste

  • Reheat and serve with a swirl of sour cream and a spoonful of the mixed garnish ingredients




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