About the Recipe
This soup is delicious and filling on a cold day ...the sherry chaser is optional!
50ml rapeseed oil
2 large onions, diced
4 fat cloves of garlic chopped
1tsp ground cumin
1tsp ground coriander
1tsp dried oregano
1 bay leaf
225g dried black turtle beans soaked in water overnight then drained
2x400g tins chopped tomatoes
1tbs tomato puree
1 scant teaspoon tabasco
1 bunch fresh coriander, chopped
1.75 litres vegetable stock (from vegetable bouillon)
Salt and pepper to taste
110g sour cream
2 tomatoes, diced
1 avocado peeled and diced
1 tbsp lemon juice
A few fresh coriander leaves
Heat the oil in a large pan and saute the onion and garlic for 5 mins until soft but not brown
• Stir in the spices, dried oregano, bayleaf and beans and saute for 5 mins
• Add canned tomatoes, tabasco, fresh coriander, and vegetable stock, bring to the boil, then
simmer very gently for 3hrs
• 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.
NB: My recipe says serve with a shot of dry sherry!