Mexican black bean soup recipe
This is an exciting flavoursome soup that really showcases the beautiful flavours of black beans and green peppers.
Equipment
- 1 pot
Ingredients
- 700 ml (2.5 cups) of vegetable stock
- 1 can or 240g (drained weight) of black beans
- 2 green capsicum peppers or 1 pepper and 100g of padron peppers, finely diced
- 1 yellow Spanish onion,finely diced
- 2 garlic cloves, finely chopped
- Juice of 1 lime
- 1 tablespoon of ancho chilli paste
- 1 teaspoon of cumin
- 1 teaspoon of cinnamon
- 1 teaspoon of paprika
- Garnish of a handful of fresh coriander/cilantro leaves, chopped red chilli
Instructions
- Chop the peppers and onions and reserve a ⅓ cup of the peppers and 1 tablespoon of the onion and set aside.
- Heat some olive oil in a large pan and add the rest of the green peppers, onion, garlic, cumin, cinnamon and paprika and stir fry for 3 minutes.
- Take off the heat and and spoon out half of the mix and set aside in a bowl.
- Return the pan to the heat and add two-thirds of the black beans reserving a one third for later. Fry for 1 minute. Add the stock, chilli paste and lime juice and simmer for 8-10 minutes.
- Take the pan off the heat and using a stick blender process the soup until it is smooth.
- Return the soup to the heat and add the partially cooked green peppers, onions and garlic and the remaining black beans. Warm through for a minute.
- Serve in bowls and garnish with the raw chopped peppers, onion, coriander/cilantro and red chilli.