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How To Make Vegetarian Black Bean Soup

How To Make Vegetarian Black Bean Soup

Jo Ingleby, vegetarian cookery instructor, chows you how to make a spicy and tasty black bean soup in this easy to follow recipe. Serve with some corn tortillas for the true taste of Mexico!

INGREDIENTS

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RECIPE

Serves
4
Prep =
8h
Cook =
2h:30m
Total =
10h:30m

Ingredients

  • 200 g dried black beans
  • 2 red chillies
  • 3 garlic cloves
  • 1/3 tsp paprika
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 2 tsp olive oil
  • 1 orange, juiced
  • 1 lime, juiced
  • 500 ml vegetable stock
  • 1 brown sugar
  • 1 onion, diced
  • salt
  • pepper
  • coriander, chopped
  • sour cream

Method

Soak the beans overnight in cold water, then drain and rinse. Place the beans in a pan of cold water, bring to the boil, and cook for 1-2 hours until they are ready. Drain the beans and set aside.

Bring a small frying pan up to a high heat and add 1 tbsp of coriander seeds and 1 tbsp of cumin seeds. Keep them moving in the pan, toasting them until they take on a golden colour and give off a little smoke. Grind the seeds in a pestle and mortar.

Heat up some oil in a large saucepan, add a large chopped onion and cook until its soft and golden; this could take up to 15 minutes.

Add a finely chopped garlic clove, a finely chopped red chilli and the ground spices, then give everything a good stir.

Add the cooked beans to the pan, the juice of a lime and an orange, the paprika, the sugar and enough stock to make the beans float. Bring to the boil and cook for about 15 minutes.

Blend until smooth with a hand blender and serve with some fresh coriander and sour cream.