Never has a soup taken me so long to prepare. The black beans have to be soaked for at least 10 hours, and while we never have a cool enough temperature in Tenerife for soup, I do make exceptions. This thick, healthy and wholesome bowl makes a very satisfying lunch.
Preparation Time: 30 min
Cooking Time: 1 hour 10 min
Serves: 4
Ingredients
300g dried black beans, soaked overnight in cold water
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
1/4 tsp crushed dried chilli
2 tsp ground cumin
1 tsp ground coriander
1-litre vegetable or chicken stock
Juice of 2 limes
Salt and ground black pepper
5 tbsp soured cream
Chopped fresh coriander to garnish
Instructions:
Drain the beans and put in a large saucepan. Pour in boiling water to cover the beans generously and boil rapidly for 10 minutes. Reduce the heat and simmer for 1 hour, until the beans are tender. Drain the water and put to one side.
Heat the oil in a saucepan and add the onion and garlic. Cook gently for 5 minutes. Stir in the chilli, cumin and coriander. Add the beans and stock. Bring to the boil. Reduce the heat and simmer for 10 minutes.
3, Pour the soup into a blender and blitz until smooth. Stir in the lime juice, salt and pepper. Ladle the soup into bowls, topped with the sour cream and garnish with the chopped coriander.
This cream look awesome