Cuban black bean soup
Add a soupcon of spice to your favourite liquid lunch.
|3 Tbsp||Olive oil|
|1||Onion, peeled and diced|
|3||Garlic cloves, chopped|
|1||Green pepper, seeds removed, finely diced|
|½ tsp||Ground coriander|
|2 cups||Dried black beans, soaked overnight in plenty of cold water|
|2 Ltr||Vegetable stock, or use chicken stock|
|½ cup||Fresh coriander, chopped|
|1 to taste||Salt & freshly ground pepper|
|½ cup||Sour cream|
|1 to garnish||Avocado, finely diced|
- Soak dried black beans overnight in plenty of cold water.
- Heat a large saucepan, add oil, onion, garlic and diced green pepper and cook over a gentle heat until softened but not coloured. Add spices and cook for 1 minute to toast.
- Add black beans, bay leaves and stock and bring to the boil, then turn down the heat to simmer for 1 hour or until beans are very tender. Remove the bay leaves.
- Puree half the mixture, then return this puree to the saucepan along with the coriander and lime juice, and season with salt and pepper to taste.
- Serve in bowls topped with a dollop of sour cream and some diced avocado.