Spicy black bean soup
There’s something about beans that I really love; they make great comfort food as they’re so hearty and filling. I know they might not be a meat sub for everyone, but that’s how they work for me, along with lentils. I’m not usually a fan of dark muddy food (funnily enough), but I make an exception for black beans; I actually love their rich colour and the way they are able to take on strong flavours without losing their own.
So here is a recipe that celebrates the humble black bean, but with a few twists to give them an extra lift: limey guacamole for zing, coconut yoghurt for creaminess and homemade tortillas for crunch. That’s every box ticked for me!
Let me me know what you think if you try it!
Ingredients
Serves 4-6
1/2 tbsp rapeseed oil
2 large onions, chopped finely
2 large cloves of garlic, grated
2 tsp cumin
1 tsp oregano
1.5 tsp dried chilli flakes
4 x 400g tins of black beans
2 tsp vegetable bouillon
300 ml water
1 1/2 tsp sea salt
Juice of 1 lime
180 ml coconut yoghurt/plain yoghurt/sour cream
Guacamole
2 large avocado, mashed
2-3 spring onions, thinly sliced
4 baby plum tomatoes, small dice
1/4 tsp sea salt
Juice of 1 lime
1 red chilli, chopped finely (reserve 1/2 for serving the soup)
Small handful of coriander, chopped roughly
Tortilla chips
2 tortilla wraps (I use Mission Deli 50:50 wholemeal/white)
1/2 tbsp light olive or sunflower oil
Generous pinch of table salt
Method
Heat the rapeseed oil in a large pan and then fry the onions for 20 minutes on a low heat until softened and beginning to brown.
Next add the cumin and chilli warming through for a minute or so before pouring in the beans (including their water) plus the oregano, a crumbled stock cube and 300ml water - swilling the empty bean cans to get the last bits out.
Simmer for 30 minutes without the lid on, skimming off any foam that forms in the first 5/10 minutes.
Preheat the oven to 180ºc.
Prep the guacamole by mashing the avocado and mixing in all the other ingredients.
Pour 1 tbsp olive or sunflower oil to a small bowl with a generous pinch of table salt. Place both tortilla wraps on a baking tray (or pizza trays), brush lightly with the oil on both sides, then chop in half. Pile each one on top of the another and cut into triangles. You don’t have to be too precious about this, just make sure they’re all a similar size.
Spread evenly on the tray (not overlapping) and place in the oven for 5 minutes, then check and turn, moving any browner chips on the outside to the middle. Put back in the oven for 2-3 minutes and then set aside.
The soup should be almost ready by now so add the sea salt and lime. Use a hand blender to blitz the soup to break down about half the beans, but don’t purée, you want to retain a chunky texture.
Tip
I’ve used a 50:50 wrap this time, but seeded or wholemeal work really well too. Try making them to go with dips as well, they’re so tasty and much less fatty than shop bought tortilla chips.
Other toppings
Grated cheddar cheese
Brown rice
Tomato salsa
