Wednesday, 23 September 2009

some yummy soup cus I've got a cold and I'm in the mood for some

Mexican Black Bean Soup with Tomato Salsa
Serves 4

Shake those maracas, baby!

  • 250g/9oz/1¼ cups dried black beans
  • 1 onion, chopped
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 garlic clove, chopped
  • 2 sprigs parsley
  • 1 bay leaf
  • ½tsp cumin seeds
  • ½tsp ground coriander
  • 1 tsp dried oregano
  • juice ½ lemon
  • salt and freshly ground black pepper
  1. Put beans into a large pan with enough water to cover by about 5cm/2in. Bring to boil, boil for 1 minute, then remove from heat and leave to stand for 1 hour.
  2. Add onion, carrot, celery, garlic, parsley and bay leaf. Bring to boil.
  3. Boil for 5 minutes, then reduce and simmer gently, covered, until beans are very tender – 1-1½ hours.
  4. Add cumin, ground coriander and oregano. Cook for a further 30 minutes. Remove and discard parsley stems and bay leaf.
  5. Purée about half beans in a food processor or blender. Put purée back into pan. If very thick, add a little water to get to consistency you like.
  6. Reheat gently, add lemon juice and season with salt and freshly ground black pepper.

Tomato Salsa

  • 4 tomatoes, chopped
  • 4 spring onions, thinly sliced
  • small bunch fresh coriander, chopped
  • juice ½ lemon
  1. Make salsa by mixing together all ingredients.
  2. Season and put into a small bowl.
  3. Ladle soup into bowls and let people spoon salsa on top of soup themselves.

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