Mexican Bean Soup
Serves: 6 people.
Prep time: 30 minutes Cook time: 3 – 5 hours
Ingredients
·
400g
black beans
·
1 tbsp
Cumin seeds
·
1 tbsp
Coriander seeds
·
1 tsp
Peppercorns
·
1 tbsp
Oregano
·
1tsp
Cayenne pepper
·
3
Onions (diced)
·
Whole
head of garlic (roughly chopped or minced)
·
1
Green pepper (diced)
·
1
Green chilli or more if you want it extra spicy (diced)
·
4 – 5
Tomatoes (grated)
·
30g Fresh
coriander (finely chopped)
·
Juice
of half a lemon
Tips
·
The
black beans must be left to soak the night before to allow from easier cooking.
·
The
longer you leave the beans to cook on low heat, the better the taste.
Method
1.
In a
large bowl, place the black beans and cover with water. Leave to soak
overnight.
2.
Now
that the beans have been soaked for a sufficient amount of time, start by
placing a large pot on medium heat and adding some olive oil. Add the
peppercorns, cumin seed and coriander seeds. Fry to a couple of minutes until
fragrant (around 2 minutes).
3.
Add
onions and fry for a couple of minutes before adding about half of the garlic.
Once the onions are translucent, add the peppers and chillies. Cook for a
further 5 minutes.
4.
Add
the black beans and cover with water. Add a generous pinch of salt and bring to
the boil. Let them boil for 5 minutes then lower to medium heat. Cover and cook
for at least 2 hours stirring every now and then.
5.
Meanwhile,
in a frying pan on medium heat, add some oil and the rest of the garlic. Fry
for a couple minutes then add the tomatoes. On low heat cook them slowly until
they reduce. Add cayenne and oregano.
6.
After
two hours check the beans. If some are already soft, lower the temperature and
cook for between 1 to 3 hours. Keep checking and stirring to see if they are
soft.
7.
Add
tomatoes to the beans half an hour before serving, continue to cook on low
heat.
8.
Before
serving, stir in coriander and lemon juice.
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