Black bean soup

Black bean soup

Tags

Soup
beans

Sides

Arroz verde

Cook

Ingredients

  • 1 red onion, chopped
  • 1 carrot, peeled and diced
  • 2 celery ribs, diced
  • 1 jalapeno, diced
  • 4 garlic cloves, minced
  • 1 cup red wine
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp coriander
  • 1 tsp salt
  • ⅛ tsp cayenne
  • 2 bay leaves
  • 1 tbsp chipotle paste
  • 3 cans black beans, drained
  • 3 cups stock
  • 1 ½ tbsp lime juice
  • Coriander, chopped
  • Red onion, finely chopped
  • Avocado
  • Lime wedges
  • Arroz verde

Steps

  1. Heat oil over medium-high heat. Add the onion, carrot, celery and garlic. Cook until softened.
  2. Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.
  3. Pour in wine and let simmer until pan is almost dry and vegetables are coated.
  4. Add jalapeños and cook, stirring, just until softened, 2 minutes.
  5. Push the vegetables to the edges of the pot and add chipotle paste in the centre. Let fry for a minute then stir together.
  6. Add the beans, bay leaves and stock, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
  7. Using an immersion blender, puree the soup a few times to blend a small amount of the beans. Taste and season with salt and pepper.
  8. Serve rice in a bowl then ladle over soup. Top with coriander, red onion, avocado and serve with lime wedges.