Black bean soup

Serves six

Ingredients

For the beans:

  • 450gms/2.5 cups of black beans
  • 5 cups water, more if needed
  • 1 ounce dried porcini mushrooms, rinsed and minced
  • 2 bay leaves
  • 1 teaspoon salt
  • 0.5 teaspoon baking soda

To make the soup:

  • 3 tablespoons olive oil
  • 2 large onions chopped fine
  • 3 celery ribs chopped fine
  • 1 large carrot, peeled and chopped fine
  • 6 garlic cloves minced
  • 1.5 tablespoons of ground cumin
  • 0.5 teaspoon red pepper flakes
  • 6 cups vegetable broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons lime juice
  • salt and pepper

Method

For the beans

Put the beans, water, mushrooms, bay leaves, salt and baking soda in a large saucepan. Bring to the boil and skim any stuff off that comes to the surface. Cover, reduce heat to low and simmer gently until the beans are tender – maybe 1.25 to 1.5 hours. If still not done, add some more water and simmer some more. When ready remove the bay leaves but don’t drain!

For the soup

Heat oil in heavy pan until shimmering. Add onions, celery and carrot and cook until softened and slightly browned – 12 to 15 mins.

Stir in the garlic, cumin and pepper flakes and cook until fragrant – about 1 min. Stir in the broth and cooked beans with their cooking liquid and bring to the boil. Reduce heat to medium low and cook uncovered stirring occasionally until flavors have blended, about 30 mins.

Puree 1.5 cups of beans and 2 cups of liquid in blender until smooth and then return to the pot. Whisk cornstarch and water together in a bowl then gradually add half and see how it thickens after 3 to 5 mins. Add the rest if not thick enough.

Take off the heat and add the lime juice and salt and pepper to taste.

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One comment

  1. Really great. Pureeing some of the beans at the end really made a great difference to the texture so an essential step. Can’t remember if I used the cornstarch or not though – probably did. Bet there are other good recipes on this.

    Like

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