Sunday, 6 December 2009

Black Bean Soup

A lot of soups can have very flavours and textures - wholesome, earthy, etc.  This had a texture unlike most other soups you get.  This was light and fresh which surprised me for soup with beans in it.  The red peppers and lime juice lift it, and the beans are left whole.  Definitely one to try.

- Place 450g dried black beans in a pan with 2 bay leaves, cover with 2 litres water and simmer for 1 1/2 hours (or use tinned beans.which i did!)
- Saute 2 chopped red peppers, 2 chopped shallots, 2 chopped onions in 200ml olive oil for about 15 mins.
- Add 8 cloves chopped garlic, 1 tablespoon ground cumin, 1 tablespoon dried oregano, the zest of 1 lime and saute for a further 5 mins.
- Puree in a blender.
- Add the puree to the cooked beans (still should be covered in water) together with1/2 tablespoon muscovado sugar, 1 tablespoon salt and cook until tender for about 20-30 mins.
- Season and add 2 tablespoons dry sherry.
- Serve with bowls of chopped coriander, chopped red onion, quartered limes, and sour cream and tabasco, for people to add as they wish.

I made this for tara and I as a weekend lunch - an unexpected hit!

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